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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, fluffy crumb and plenty of melty chocolate chips. Grated zucchini keeps the texture tender without overpowering the classic muffin flavor, and they bake up golden and set in under 25 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 270
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
  • 2 large eggs
  • 0.5 cup brown sugar
  • 0.333 cup granulated sugar
  • 0.5 cup vegetable oil
  • 0.333 cup Greek yogurt
  • 2 tsp vanilla extract
  • 1.5 cup grated zucchini
chocolate
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup mini chocolate chips for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F (190°C). Set out a 12-cup muffin pan and paper liners.
  2. Line a 12-cup muffin pan with paper liners. This prevents sticking and helps the muffins release cleanly.
Mix dry and wet
  1. In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk until evenly combined with no visible clumps.
  2. In a separate bowl, whisk large eggs, brown sugar, granulated sugar, vegetable oil, Greek yogurt, and vanilla extract. Mix until glossy and smooth.
  3. Stir in grated zucchini. Mix just until the zucchini is distributed.
Combine and fill
  1. Add dry ingredients to wet ingredients and mix until just combined. Stop mixing as soon as you no longer see dry flour.
  2. Fold in semi-sweet chocolate chips. Distribute chips through the batter without overmixing.
  3. Divide batter evenly among muffin cups. Fill each liner to a consistent level for even baking.
  4. Sprinkle mini chocolate chips on top. Press them lightly so they adhere to the batter surface.
Bake and cool
  1. Bake for 18–22 minutes at 375°F (190°C) until golden and set. A toothpick should come out with moist crumbs, not wet batter.
  2. Cool in the pan for 5 minutes. Letting them rest helps the muffins firm up before moving.
  3. Transfer to a wire rack to cool completely. Cooling fully prevents soggy bottoms and keeps the crumb tender.

Notes

For best texture, use grated zucchini that’s drained lightly if it looks very wet (don’t squeeze to flour-dry). Store muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. For a lighter option, swap the vegetable oil for an equal amount of neutral applesauce (muffins may be slightly less rich but still tender).