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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and melted chocolate chips in every bite. Easy muffin recipe with simple mixing, a brief cooling rest, and golden cracked tops.
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Prep Time 15 minutes
Cook Time 22 minutes
cooling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.33 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1.5 cup zucchini grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and batter
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly blended.
  3. In a large bowl, beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Stir in grated zucchini that has been squeezed dry.
  5. Fold the dry mixture into the wet ingredients until just combined, stopping as soon as you no longer see dry streaks.
  6. Fold in semi-sweet chocolate chips, reserving a handful to press on top.
Fill, bake, and cool
  1. Divide the batter evenly among the muffin cups and press the reserved semi-sweet chocolate chips onto the tops.
  2. Bake at 375°F for 20–22 minutes, until the tops spring back when touched.
  3. Cool the muffins for 10 minutes before removing from the muffin tin.

Notes

For the best moist, green-flecked texture, squeeze the grated zucchini very well so the batter isn’t watery. Store muffins in an airtight container in the refrigerator for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). To make them a bit lighter, use plain nonfat Greek yogurt in place of regular Greek yogurt.