One Bowl Zucchini Chocolate Chip Muffins

Small plate with a homemade zucchini chocolate chip muffin, split open to show the melty mini chocolate chips inside and slathered with a pat of partly melted butter.

4.86 from 7 votes

One Bowl Zucchini Chocolate Chip Muffins

Zucchini chocolate chip muffins should all be made just like these: in 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.

Prep Time15

Cook Time20

Total Time35

Course: Bread

Cuisine: American

Keyword: zucchini muffins

Servings: muffins

Calories: 216kcal

Author: Monica Lensink

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