Chocolate chip zucchini muffins are moist, fluffy, and delicious. They take chocolate chip muffins to the next level with freshly grated zucchini and yogurt thrown into the batter. Which also makes them healthier and gives them an amazing texture and moistness that only fresh produce can do. And if you’re wondering, they don’t taste like zucchini at all! Serve these filling and satisfying muffins for breakfast on the go, as a healthy snack, or for dessert. Leftovers also freeze really well!
Why You'll Love Chocolate Chip Zucchini Muffins
- They’re quick and easy. These chocolate chip zucchini muffins are so easy to make with a simple pantry and refrigerator staples, and in under 30 minutes. Plus, there are just a few dishes so clean up is a breeze.
- Zucchini is a magic ingredient in baking. If you’ve never had zucchini bread muffins, you’re sorely missing out. Zucchini is a secret ingredient that adds moisture and a perfectly fluffy texture to breads and muffins. That’s why these chocolate chip zucchini muffins are so good.
- It has a moist and fluffy texture. With a carefully balanced texture, these moist zucchini cupcakes have the perfect combination of fluffy, soft, and moist. They get their texture from zucchini and another secret ingredient -- yogurt!
Ingredients and Substitutions
To make these easy and moist chocolate chip zucchini muffins, you will need the following ingredients (full quantities in recipe card below):
- zucchini - I would recommend going for smaller zucchinis as they have a bit less moisture than bigger ones. If the zucchini has seeds, remove them first as they can make the muffins slightly bitter. Then, grate or shred the zucchini and use a paper towel to lightly blot them.
- all-purpose flour
- baking powder + soda
- ground cinnamon
- salt
- butter
- brown sugar - feel free to substitute with granulated sugar instead.
- egg
- plain yogurt - this is the secret ingredient that keeps these muffins super moist. I used my homemade yogurt, but feel free to use any kind of yogurt that you have. Greek yogurt also works.
- vanilla extract
- chocolate chips - you can choose to leave these out, or add in some chopped nuts or almonds instead.
You will also need measuring cups and spoons, mixing bowls, 12-tin muffin pan, and cupcake liners.
How to Make the Best Chocolate Chip Zucchini Muffins
- Combine dry ingredients. In a medium bowl, sift together flour, baking powder, baking soda and salt.
- Combine wet ingredients. Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
- Add dry ingredients to wet ingredients. Beat until just combined, and no dry flour particles are visible. Fold in the zucchini and chocolate chips.
- Divide batter. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray. Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
- Bake. Bake in a 400F preheated oven for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Storing Instructions
- Use room temperature ingredients: It’s very important that you use room temperature butter, eggs, and yogurt for this recipe—cold ingredients can cause the muffins to not bake as evenly as desired.
- Removing muffins from the tin: Be sure to wait just five minutes before removing the zucchini muffins from the muffin pan because they will continue to cook if left in the hot pan. Overcooked muffins will be dry and slightly hard
- How to store: Store chocolate chip zucchini muffins at room temperature for 2-3 days. Ensure that they are wrapped tightly in plastic cling wrap or stored in an airtight container to avoid them from going stale and dry. You can also store them longer (up to 1 week) in the refrigerator. Note that cooling will change their texture.
- How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.
More Zucchini Recipes
- Zucchini Muffins
- Chocolate Zucchini Cake
- Baked Zucchini with Marinara and Cheese
- Shrimp Scampi with Zucchini Noodles
- Ground Beef Stuffed Peppers
- Sheet Pan Lamb Chops
Chocolate Chip Zucchini Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Chocolate chip zucchini muffins are moist, fluffy, and delicious. They are made healthier with fresh zucchini and yogurt which also adds amazing texture.
Ingredients
- 1 + ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened at room temperature
- ¼ cup brown sugar, packed
- 1 large egg, at room temperature
- ¾ cup plain yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 cup zucchini, peeled and grated
- ¾ cup chocolate chips, semi-sweet
Instructions
- Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda and salt.
- Use a stand mixer or a hand mixer to cream together the butter and sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
- Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the zucchini and chocolate chips.
- Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top.
- Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
Notes
Use room temperature ingredients: It’s very important that you use room temperature butter, eggs, and yogurt for this recipe—cold ingredients can cause the muffins to not bake as evenly as desired.
Removing muffins from the tin: Be sure to wait just five minutes before removing the zucchini muffins from the muffin pan because they will continue to cook if left in the hot pan. Overcooked muffins will be dry and slightly hard
How to store: Store chocolate chip zucchini muffins at room temperature for 2-3 days. Ensure that they are wrapped tightly in plastic cling wrap or stored in an airtight container to avoid them from going stale and dry. You can also store them longer (up to 1 week) in the refrigerator. Note that cooling will change their texture.
How to freeze: Freeze zucchini muffins by wrapping them tightly with plastic cling wrap and then placing them in an airtight container for up to 3 months. When ready to eat, allow them to completely thaw overnight in the refrigerator, or for a few hours at room temperature first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
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