Ingredients
Equipment
Method
Preheat and prep pans
- Preheat the oven to 350°F and grease two 24-cup mini muffin tins well, so the batter releases cleanly after baking.
- Arrange the tins on a sheet pan for easy transfer in and out of the oven, and keep them ready while you mix the batter.
Mix dry ingredients
- Whisk the all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined, with no visible streaks of baking powder.
Mix wet ingredients
- Beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth, glossy, and fully incorporated.
Combine and fold
- Stir the wet ingredients into the dry ingredients until just combined, stopping as soon as you don’t see dry flour.
- Fold in the zucchini and mini chocolate chips gently until the zucchini is evenly dispersed, without overmixing.
Fill and bake
- Fill each mini muffin cup about ¾ full using a small cookie scoop or spoon, aiming for domed tops.
- Bake for 12–14 minutes at 350°F until a toothpick comes out clean and the tops are just golden, with edges set and lightly browned.
Cool and serve
- Cool the muffins in the pan for 3 minutes so they firm up and release more easily.
- Transfer to a wire rack to finish cooling, and serve once warm or at room temperature for best texture.
Notes
For extra tender muffins, squeeze the grated zucchini until it feels fairly dry—excess moisture can make the centers gummy. Store covered at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a lighter option, use an equal amount of neutral olive oil or canola oil in place of vegetable oil.