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Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins with a moist, green-flecked crumb and plenty of melted chocolate chips. Easy muffin recipe bakes until the tops are golden, cracked, and spring back when touched.
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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: 310
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
  • 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
Zucchini and chocolate
  • 1.5 cup zucchini grated and squeezed dry
  • 1 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix batter
  1. Beat granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract in a large bowl until smooth.
  2. Stir in grated squeezed dry zucchini until the batter looks evenly streaked.
  3. Fold in the dry ingredients until just combined, then fold in semi-sweet chocolate chips, reserving a handful for the tops.
Bake
  1. Divide batter evenly among muffin cups and press the reserved chocolate chips on top.
  2. Bake for 20–22 minutes at 375°F until the tops spring back when touched and look lightly golden.
  3. Cool for 10 minutes before removing from the pan so the muffins set without sticking.

Notes

For taller domed tops, keep zucchini well-squeezed so the batter isn’t watery. Store covered at room temperature for 2 days or refrigerate up to 5 days; freeze baked muffins up to 2 months. For a protein-boosted swap, use 0% Greek yogurt if you want a slightly lighter flavor while keeping the same texture.