Chocolate chip zucchini muffins are moist, fluffy, and delicious. They are made healthier with fresh zucchini and yogurt which also adds amazing texture.
- 1 + 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened at room temperature
- 1/4 cup brown sugar, packed
- 1 large egg, at room temperature
- 3/4 cup plain yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 cup zucchini, peeled and grated
- 3/4 cup chocolate chips, semi-sweet
- 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.
: 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