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A stack of freshly baked zucchini chocolate chip muffins with visible green zucchini shreds and melted chocolate chips.
Layla

Zucchini Chocolate Chip Muffins

Moist, tender muffins packed with hidden vegetables and melty chocolate chips - the perfect way to sneak greens into breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
Add-ins
  • 1.5 cups zucchini grated, about 1 medium, not squeezed
  • 1 cup semisweet chocolate chips

Equipment

  • 12-cup muffin tin
  • Box Grater
  • Mixing Bowls
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 375F. Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined.
  3. In a separate bowl, whisk the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, whisking well after each, then stir in the vanilla.
  4. Pour the wet mixture into the dry ingredients. Stir with a rubber spatula until just combined - a few streaks of flour are okay. Do not overmix.
  5. Add the grated zucchini and chocolate chips. Fold gently until evenly distributed. The batter will look loose and wet - this is correct.
  6. Divide batter among the muffin cups, filling each about three-quarters full. Bake 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins keep well at room temperature for 3 days or freeze up to 3 months.

Notes

Do not squeeze moisture from the zucchini - that moisture keeps these muffins tender and prevents them from drying out. For extra chocolate in every bite, reserve 2 tablespoons of flour to toss with the chocolate chips before folding in - this prevents them from sinking. These muffins actually taste better the second day as the flavors meld, making them perfect for meal prep.