Zucchini Chocolate Chip Muffins
Moist, tender zucchini muffins studded with melty chocolate chips. Easy to whip up and perfect for breakfast or snacks.
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Servings:
Ingredients
Main Ingredients
- 1.5 cup finely shredded zucchini, squeezed dry Press out extra moisture with a towel.
- 2 large eggs
- 0.67 cup granulated sugar
- 0.33 cup light brown sugar Packed
- 0.33 cup neutral oil Canola or vegetable oil
- 0.25 cup plain Greek yogurt
- 2 tsp vanilla extract
- 1.67 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 cup semisweet chocolate chips
- 0.5 cup chopped walnuts Optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 12-cup muffin pan with liners.
- Grate zucchini and squeeze out excess liquid until fairly dry.
- Whisk eggs, both sugars, oil, yogurt, and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold dry ingredients into the wet mixture just until combined.
- Gently stir in zucchini, chocolate chips, and walnuts if using.
- Scoop batter into liners, filling each about three-quarters full.
- Bake 17–19 minutes, until a toothpick comes out with a few moist crumbs.
- Cool 5 minutes in pan, then transfer muffins to a rack to finish cooling.
Notes
For extra flavor, add a teaspoon of orange zest or swap in mini chips for more chocolate in every bite. These freeze well: cool completely, wrap individually, and freeze up to 2 months.
This recipe is an original creation inspired by classic Zucchini Chocolate Chip Muffins flavors. All ingredient ratios and instructions are independently developed.