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Moist Chocolate Chip Zucchini Muffins for Breakfast or After-School Snacks Pinterest recipe pin

Chocolate Chip Zucchini Muffins

Moist, tender chocolate chip zucchini muffins made with grated zucchini, a yogurt swap for oil, and a simple trick to keep chips from sinking—great for breakfasts or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/4 cup whole-wheat flour optional
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/3 cup neutral oil vegetable or light olive
  • 1/2 cup plain yogurt or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • Approximately 6 ounces grated zucchini squeezed dry (about 1 cup packed)
  • 1 1/2 cups semisweet chocolate chips divided
  • 1 tablespoon all-purpose flour for dusting chips
  • Optional: 3/4 cup chopped walnuts or pecans optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food-processor grater
  • 1 Mixing bowls
  • 1 Wire cooling rack

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Zucchini
  1. Grate the zucchini on the large holes of a box grater. Place grated zucchini in a clean towel or fine-mesh sieve and press gently to remove excess moisture until you have about 1 cup packed (roughly 6 ounces).
Dry ingredients
  1. Whisk together the flours, baking powder, baking soda, cinnamon, and salt in a large bowl.
Wet ingredients
  1. In another bowl, whisk the eggs with granulated and brown sugar until glossy. Add oil, yogurt, and vanilla and whisk until smooth.
Combine
  1. Pour the wet ingredients into the dry and stir just until combined. Toss 1 1/2 cups chocolate chips with 1 tablespoon flour, then fold them and the squeezed zucchini into the batter. If using nuts, fold them in now.
Fill and bake
  1. Spoon batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle reserved chips on top. Bake at 375°F for 18–22 minutes, rotating halfway, until tops are golden and a toothpick comes out with a few moist crumbs.
Cool
  1. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cooled muffins in an airtight container.

Notes

Measure and gently squeeze grated zucchini to control moisture; replace part of the oil with yogurt for tenderness; toss chocolate chips in a tablespoon of flour to prevent sinking. Store at room temperature for 2 days or refrigerate up to 5 days; freeze individually wrapped for up to 3 months.