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Moist Zucchini Chocolate Chip Muffins

Soft, tender zucchini muffins filled with chocolate chips and perfect for breakfast or snacking.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 2 large eggs
  • 1/2 cup neutral oil such as vegetable or canola oil
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 1/2 cups zucchini finely grated and lightly squeezed dry
  • 3/4 cup semi-sweet chocolate chips
  • 2 tablespoons semi-sweet chocolate chips for topping

Equipment

  • 1 12-cup muffin pan
  • 12 paper muffin liners optional if greasing pan instead
  • 1 box grater
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Finely grate the zucchini and gently squeeze out some excess moisture with paper towels or a clean kitchen towel. The zucchini should be moist but not dripping wet.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
  4. In a separate bowl, whisk the eggs, oil, Greek yogurt, and vanilla until smooth.
  5. Add the wet ingredients to the dry ingredients and stir gently until mostly combined.
  6. Fold in the grated zucchini and 3/4 cup chocolate chips. Mix just until no dry streaks remain.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining 2 tablespoons chocolate chips.
  8. Bake for 20 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Lightly squeeze the zucchini so the batter is not too wet. Do not overmix the batter. For best texture, bake the muffins soon after mixing. Store cooled muffins in an airtight container and use within 2 days at room temperature or freeze for longer storage.