Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease two 24-cup mini muffin tins well so the muffins release easily.
Mix the batter
- Whisk all-purpose flour, baking soda, baking powder, cinnamon, and salt in a large bowl until evenly combined.
- In a separate bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Stir the wet mixture into the dry ingredients until just combined, stopping as soon as no dry streaks remain.
- Fold in grated zucchini and mini chocolate chips until distributed, with visible specks of zucchini throughout the batter.
Bake and cool
- Fill each mini muffin cup about ¾ full using a small cookie scoop or spoon to help the tops dome.
- Bake at 350°F for 12–14 minutes until a toothpick comes out clean and the tops are just golden.
- Cool in the pan for 3 minutes, then transfer to a wire rack to finish cooling and firm up the crumb.
Notes
For the best domed texture, avoid overmixing once the wet meets the dry—stop at “just combined.” Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze for up to 2 months. For a lighter option, you can replace vegetable oil with an equal amount of neutral-flavored oil or plain Greek yogurt, but the crumb may be slightly less tender.