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Zucchini chocolate chip muffins should all be like these: made in just one bowl, with no need to squeeze or press out extra water! As a busy Mom, I always appreciate a high-quality, low-maintenance recipe, and this is it, yielding muffins that are tender, lightly spiced, and enticingly studded with pockets of chocolate.
A Note from Monica
Why you’ll love this family-favorite recipe!
I’ve been tucking shredded zucchini into muffins, other baked goods, and many more surprising places for exactly as long as I’ve been a Mom. Turns out, zucchini chocolate chip muffins may be the most reliable method for making the good green stuff disappear.
This particular recipe not only capitalizes on the universal appeal of chocolate but is extra quick and easy to make, with some feel-good ingredients, besides. They’re kid-friendly, absolutely delicious, and always disappear fast!
More To Love
There are a lot of zucchini muffin recipes out there; here are a few things that make this one stand out.
- Extremely easy to whip up all in one bowl
- No need to press extra water from the zucchini; the recipe is designed to use all that moisture
- Greek yogurt and olive oil keep them tender and not at all heavy
- Cinnamon and a generous splash of vanilla contribute warmth and depth
- The muffins keep and freeze well for breakfast and snacks on-the-go
Ingredient Notes
- Zucchini. One small-medium one should yield about 1.5 cups when shredded. Just use the the side of a standard box grater—quick and easy.
- Baking basics: all-purpose flour, baking powder & soda, eggs, granulated sugar, and kosher salt.
- Olive oil. I love using olive oil in these lemon muffins and other baked goods; it creates a really plush crumb and keeps them tender for days.
- Greek yogurt. Another feel-good ingredient that adds rich moisture.
- Essential flavor enhancers: ground cinnamon, vanilla extract, and those adorable chocolate chips! I find mini chocolate chips distribute a bit more evenly throughout the batter, but regular-sized chips or chunks give you larger pockets of chocolate, which can be appealing. You choose!
Ingredient Tip
Zucchini can be wildly prolific, especially in the late summer, but never fear having too much! Keep it recognizable in the form of a crispy-lidded zucchini casserole with feta cheese or oven-baked shrimp and zucchini, bury it in an enchilada casserole, then start shredding.
Zucchini can be blitzed straight into pesto for extra nutrition, sizzled into fritters for a golden treat, or mixed into proteins like our favorite baked turkey or extra-tender chicken zucchini meatballs. Pretty soon, you’ll be happy to be overwhelmed with the lean, mean, green form of squash!
One Bowl For The Bold
These muffins begin simply. Whisk together the eggs and sugar in a large bowl. I find the batter comes together most easily when you really use some elbow grease here, so that the egg-sugar mixture is thoroughly combined and thick.
Add oil, yogurt, and vanilla, then whisk well again.
Many recipes would have you separately whisk together the dry ingredients—flour, cinnamon, leaveners, and salt—for the sake of tenderness. After much testing, I personally find it unnecessary in this and many similarly forgiving recipes.
If you choose to bravely follow my unscientific “sprinkle it all on top” approach, the key is to whisk or fold gently when mixing the dry ingredients into the egg-oil mixture.
No more elbow grease at this stage! A light, tender touch yields the same qualities in your muffins. Stop when there are still a few streaks of dry flour—it will incorporate in the next step, as you fold in the zucchini and chocolate chips.
Portion Like a Pro
A #20 cookie scoop is the perfect size for portioning this batter out into a muffin tin. I also personally prefer to use cooking spray rather than liners when baking muffins. It’s quicker, creates less waste, and these muffins will release easily from a well-coated pan.
I swear by the dual-temperature method for most muffins: five minutes at 425°F, followed by another 12-16 minutes with the oven turned down to 350°F. This encourages them to develop a nice, high dome, which looks nice and means a more airy texture inside!
Butter Be Ready
These muffins are irresistible warm from the oven with a pat of butter melting down into the small nooks and crannies. They also keep well at room temperature for at least 2-3 days and freeze well for 2-3 months. Defrost on demand on the countertop or in the microwave.
More Easy Muffin Recipes
- Mini Pumpkin Muffins with Cinnamon Sugar
- Banana Zucchini Muffins – an all-time family favorite!
- Blueberry Banana Muffins
- Caraway Irish Soda Bread Muffins
One Bowl Zucchini Chocolate Chip Muffins
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/3 cup olive oil
- 1/4 cup Greek yogurt, plain or vanilla
- 2 teaspoons vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 and 1/2 cups grated zucchini, from one small plant
- 1/2 cup chocolate chips, regular or mini
Instructions
- Preheat oven to 425°F. Generously coat a muffin tin with cooking spray.
- In a large bowl, combine the eggs and sugar. Whisk until smooth.2 large eggs, 1 cup granulated sugar
- Add olive oil, yogurt, and vanilla extract. Whisk again very well.1/3 cup olive oil, 1/4 cup Greek yogurt, 2 teaspoons vanilla extract
- Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the liquid ingredients. Whisk again until mostly even; don't over-mix.1 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- Add the grated zucchini (don't squeeze or press out extra water) and the chocolate chips. Gently fold in with a spatula or wooden spoon, mixing just until combined.1 and 1/2 cups grated zucchini, 1/2 cup chocolate chips
- Divide batter evenly among the prepared muffin wells. (A heaping #20 cookie scoop is the perfect size.)
- Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F and bake for another 10-15 minutes. When done, the muffins will be golden and set on top, and a toothpick inserted into the centers will come out dry or with a few moist crumbs. It may have a streak of melted chocolate, but should have no streaks of batter.
- Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
Notes
- Grating Zucchini: Don’t overthink or make this more complicated than it needs to be: just grab a box grater or hand grater and run the zucchini back and forth over it by hand. Big pieces are fine; they practically melt away into the muffin when baked, and even the skin becomes nice and tender.
- Oil: Although this recipe primarily calls for olive oil, you can freely substitute canola, avocado, or any other vegetable oil you like.
- Flour: Substitute up to 1/2 of the flour with white whole wheat flour with no other changes.
- Storage: After cooling all the way to room temperature, tuck these muffins in an airtight container and store on the counter. If you notice drops of condensation collecting inside the container, crack the lid to release a small amount of moisture. They taste best within 2-3 days.
- Freezing: These freeze well for at least 2-3 months. Defrost at room temperature overnight or rapidly in the microwave with 15-second bursts as needed.
- Recipe: This post was originally published on July 2, 2017 but has been updated with new photos and recipe tweaks inspired by the always impressive How Sweet Eats.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I appreciate any recipe that is versatile. I gave this a shot with several modifications due to dietary restrictions, and they still worked out beautifully! For anyone else who may be interested, the modifications I made were:
* Used 1 1/8 c Robin Hood GF flour blend + 1/8 cup coconut flour
* Because coconut flour tends to absorb moisture, I opted not squeeze the zucchini
* I used GF oats
* I used coconut cream and a tsp of lemon juice instead of Greek yogurt
I did find they needed 30mins to bake through, though my oven also tends to cook cool, so that could be the oven more than the modifications. Tasty!
Yes, yes, yes! Making these for sure. I just grated leftover zucchini last night, drained it and have it ready to go in the fridge. Love the addition of Greek yogurt and honey. I always put honey in my banana bread and I swear it is what gives it almost a sticky, caramel-y flavor.
My fridge is jealous of your fridge! And of your banana bread recipe, I will definitely look for and try that, it sounds amazing with the addition of honey!
Absolutely love zucchini muffins. I add them to breads as well..they taste great!
I cannot believe your son eat cucumber and not zucchini, My son is exactly the opposite, this is why I am sure he will love these zucchini muffins. Nothing to hide, I will definitely make those
Your photos are stunning! I love this zucchini and chocolate combination!
Oh my gosh, love this, getting come goodness into a chocolate muffin is great