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–+ servings
Zucchini chocolate chip muffins stacked on top of each other, showing golden edges and melty chocolate chips.

Zucchini Chocolate Chip Muffins

by Cassandra Morris
These zucchini chocolate chip muffins are soft, fluffy, and stay moist for days—no squeezing, no flat tops, and no mixer needed. Made with cozy cinnamon, melty chocolate chips, and just the right amount of sweetness, this easy muffin recipe comes together quickly and bakes up bakery-style every time.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients

  • 1 ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons milk
  • 1 ¾ cups zucchini shredded (on a cheese grater)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  • Preheat the oven – Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray and grate your zucchini.
  • Mix the dry ingredients – Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
  • Mix the wet ingredients – In a medium bowl, whisk the vegetable oil, granulated white sugar, brown sugar, eggs, vanilla extract, and milk together.
  • Add the zucchini – Whisk in the shredded zucchini.
  • Combine wet and dry – Pour the wet ingredients into the dry ingredients and whisk or stir until just combined.
  • Fold in the chocolate chips – Fold in chocolate chips. Avoid over-mixing. Batter is thick.
  • Fill the muffin pan – Spoon the batter into the muffin pan, filling them all the way to the top. I often use a large cookie scoop to do this but use whatever works. This recipe makes exactly 12 muffins in a standard muffin pan.
  • Bake using the two-temp method – Bake for 5 minutes at 425°F; then, keeping the muffins in the oven (do not open the oven), reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–21 minutes, give or take.
  • Cool and enjoy – Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.