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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and melted chocolate chips baked until the tops spring back. This easy muffin recipe folds in squeezed dry zucchini for tender texture without a gummy center.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
wet ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 tsp vanilla extract
muffin mix-ins
  • 1.5 cup zucchini, grated and squeezed dry Grate and squeeze until dry to prevent a wet center.
  • 1 cup semi-sweet chocolate chips Reserve a handful for pressing on top.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and heat
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
Mix dry and wet
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
  2. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Combine and fill
  1. Stir in the shredded squeezed zucchini until the batter looks evenly speckled with green.
  2. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips and reserve a handful for the tops.
  3. Divide the batter evenly among the muffin cups and press the reserved chocolate chips on top.
Bake and cool
  1. Bake for 20–22 minutes, until the tops spring back when touched.
  2. Cool for 10 minutes before removing from the muffin tin.

Notes

For the best texture, squeeze the grated zucchini firmly so the muffins aren’t dense in the middle. Store in an airtight container in the fridge for up to 4 days; freeze baked muffins for up to 2 months. For a lighter option, swap Greek yogurt for plain low-fat yogurt with no other changes.