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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with moist, tender tops and melted chocolate chips in every bite. Grated zucchini is squeezed dry to keep the crumb soft while baking, with a slight crown crack for that classic muffin look.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.333 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cup zucchini, grated and squeezed dry about 2 medium zucchini
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep oven and combine dry
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners or grease well.
  2. Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt together in a large bowl.
Mix wet ingredients
  1. In a separate bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until combined.
Build the batter
  1. Fold the wet ingredients into the dry ingredients until just combined—do not overmix.
  2. Fold in zucchini and semi-sweet chocolate chips.
  3. Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake and cool
  1. Bake for 20–22 minutes until a toothpick inserted in the center comes out clean, with muffin tops set and lightly cracked.
  2. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best moist texture, squeeze the grated zucchini very well so the batter isn’t watery. Store muffins airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze up to 2 months. If you want a slightly lighter option, replace the vegetable oil with an equal amount of neutral melted coconut oil (texture may vary slightly).