Go Back
Chocolate Chip Zucchini Muffins — Moist Breakfast Muffins with Easy Drain-and-Squeeze Step Pinterest recipe pin

Chocolate Chip Zucchini Muffins

Moist, tender muffins studded with chocolate chips and zucchini; balanced sweetness and a simple squeeze-drain step prevent soggy centers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 240g all-purpose flour
  • 1 1/4 cups 250g semi-sweet chocolate chips, divided
  • 1 3/4 cups about 2 medium grated zucchini, packed and drained
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 110g light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup 120ml neutral oil (vegetable or light olive oil)
  • 1/3 cup 80g plain yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup 60g chopped walnuts (optional)
Optional topping
  • 1 tablespoon reserved chocolate chips optional, for topping

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor grating disk
  • 1 Mixing bowls (large and medium)
  • 1 Wire cooling rack

Method
 

Prepare the zucchini
  1. Wash and grate zucchini on medium holes; measure 1 3/4 cups packed, sprinkle with a pinch of salt, let sit 5 minutes, then wrap in a clean towel and squeeze over the sink until it no longer drips.
Dry ingredients
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners or grease cups; whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
Wet ingredients
  1. In a large bowl, whisk eggs with granulated and brown sugar until slightly lighter, then whisk in oil, yogurt (or buttermilk), and vanilla until combined.
Combine and add mix-ins
  1. Fold dry ingredients into wet mixture until just combined, then gently fold in drained zucchini, 1 1/4 cups chocolate chips, and walnuts if using; reserve a tablespoon of chips for topping.
  2. Spoon batter into prepared muffin tin, filling each cup about three-quarters full, and press reserved chips on top.
Bake
  1. Bake at 350°F for 20–24 minutes, rotating once halfway through, until tops are lightly browned and a toothpick inserted near the center comes out with moist crumbs but no raw batter.
Cool
  1. Let muffins cool in the pan 5–8 minutes, then transfer to a wire rack to cool completely; store cooled muffins in an airtight container.

Notes

Be sure to drain and squeeze the grated zucchini to avoid watery batter. For a loaf, use a greased 9×5-inch pan and bake 50–65 minutes. Swap up to half the flour for whole wheat pastry flour (add 2–4 minutes baking) or use gluten-free one-to-one flour with possible texture changes.