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Moist Zucchini Chocolate Chip Muffins

Moist zucchini chocolate chip muffins with tender crumb and melty chocolate chips in every bite. Grated zucchini keeps the muffins soft while the batter bakes at 350°F until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 12-cup muffin pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners, so the pan is ready when the batter is mixed.
Mix the dry ingredients
  1. In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined and no dry streaks remain.
Mix the wet ingredients
  1. In a separate bowl, whisk eggs, vegetable oil, brown sugar, granulated sugar, Greek yogurt, and vanilla extract until smooth and glossy.
Add zucchini
  1. Stir in the grated zucchini, then let it sit for 1 minute so it disperses evenly through the wet mixture.
Combine and fold
  1. Add the dry ingredients to the wet ingredients and mix until just combined, leaving the batter slightly thick with a few small lumps.
  2. Fold in semi-sweet chocolate chips gently until distributed without overmixing.
Fill and top
  1. Divide the batter evenly among the muffin cups, filling each liner nearly full for consistent dome tops.
  2. Sprinkle mini chocolate chips over the muffin tops so they melt into a slightly crunchy chocolate layer.
Bake
  1. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, wet batter is not).
Cool
  1. Cool the muffins in the pan for 5 minutes to set their structure before removing them.
  2. Transfer the muffins to a wire rack and cool completely so the chocolate firms up and the crumb finishes setting.

Notes

Pro tip: shred the zucchini and squeeze out excess moisture for a taller, less-wet crumb. Store baked muffins in an airtight container in the fridge for up to 4 days; freeze up to 2 months (thaw overnight in the refrigerator). For a dairy-light option, use plain lactose-free yogurt in place of Greek yogurt.