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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins that bake up moist and tender with melted chocolate chips and flecks of green zucchini in every bite. These easy muffin recipe muffins crack open slightly at the crown for a bakery-style look.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners or grease well, so the muffins release easily after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt together until evenly combined with no visible streaks of spice.
Mix the wet ingredients and combine
  1. In a separate bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined and glossy.
  2. Fold the wet ingredients into the dry ingredients until just combined—do not overmix so the muffin tops stay tender.
  3. Fold in zucchini and semi-sweet chocolate chips until distributed, leaving green flecks and chocolate chips throughout the batter.
Fill and bake
  1. Divide batter evenly among the muffin cups, filling each about ¾ full for that classic crowned top.
  2. Bake for 20–22 minutes at 350°F until a toothpick inserted in the center comes out clean, with cracked, slightly split muffin crowns.
  3. Cool in the pan for 5 minutes before transferring to a wire rack so the muffins set without steaming.

Notes

For the most moist crumb, squeeze the grated zucchini dry until it feels less watery, then fold it in gently so you don’t overdevelop gluten. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze up to 2 months. For a lighter option, swap half the oil for an equal amount of unsweetened applesauce and expect a slightly softer texture.