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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins made with tender grated zucchini for moist, soft crumb and melty chocolate chips in every bite. Baked at 375°F until golden and set, then cooled to keep the texture just right.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
Wet ingredients
  • 2 eggs large
  • 0.5 cup vegetable oil
  • 0.5 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1.5 cup grated zucchini
Chocolate
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C). Let it fully come to temperature before baking for even rise and browning.
  2. Line a 12-cup muffin tin with paper liners. This helps the muffins release cleanly after cooling.
Mix dry and wet
  1. In a large bowl, whisk all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk until the dry ingredients look evenly combined with no streaks of spice.
  2. In another bowl, whisk eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Mix until glossy and smooth.
  3. Stir grated zucchini into the wet mixture. Mix just enough to distribute the zucchini through the batter.
Combine and fill
  1. Add the dry ingredients to the wet mixture and combine until just mixed. Stop as soon as no flour pockets remain to keep muffins tender.
  2. Fold in semi-sweet chocolate chips. Fold gently so the chips stay intact for melty pockets.
  3. Divide batter evenly among muffin cups. Fill each cup nearly to the top for consistent domes.
  4. Sprinkle a few extra chocolate chips on top of each muffin. This creates visible melted chocolate on the surface.
Bake and cool
  1. Bake for 18–22 minutes at 375°F (190°C) until golden and set. The centers should spring back lightly when touched.
  2. Cool the muffins for 5 minutes in the pan. This firms up the crumb before transferring.
  3. Transfer muffins to a wire rack and cool completely. Cooling prevents soggy bottoms and helps the flavors settle.

Notes

For best texture, use finely grated zucchini and avoid squeezing it too dry—extra moisture keeps the muffins tender. Store airtight at room temperature for 2 days or refrigerate up to 5 days. Freezing: yes, freeze cooled muffins for up to 2 months and thaw at room temperature. For a lighter option, replace half the vegetable oil with unsweetened applesauce (use the same total amount) for slightly less richness while keeping moisture.