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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and melted chips in every bite. This easy muffin recipe bakes up golden, cracked tops that spring back when touched.
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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: 320
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
  • 1.5 cup zucchini, grated and squeezed dry Squeeze well so the batter bakes up tender, not wet.
Mix-ins
  • 1 cup semi-sweet chocolate chips Reserve a handful to press on top before baking.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

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

Notes

Pro tip: squeeze the grated zucchini dry so the muffins bake with a tender crumb instead of excess moisture. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze up to 2 months, thaw overnight in the fridge or warm briefly in the oven. For a lighter option, use plain nonfat Greek yogurt and reduce vegetable oil to 1/4 cup while keeping the texture close.