Print

Zucchini Chocolate Chip Muffins (One-Bowl) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 7 reviews

These Zucchini Chocolate Chip Muffins are moist, tender, and packed with shredded zucchini for added moisture and nutrients. Made in one bowl with simple ingredients, they combine the wholesome goodness of zucchini with the sweet delight of semi-sweet chocolate chips. Perfect as a breakfast treat or a snack, these muffins are easy to make and bake up fluffy with a lightly spiced cinnamon flavor and a subtle hint of vanilla.

Ingredients

Wet Ingredients

  • ½ cup neutral oil (such as vegetable or avocado) (120ml)
  • ¼ cup plain Greek yogurt (or sour cream) (60g)
  • ¾ cup packed brown sugar (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour (180g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

Add-Ins

  • 1 cup zucchini, grated, not squeezed (about 1 medium zucchini) (120g)
  • ½ cup mini or regular semi-sweet chocolate chips (90g), plus more for topping

Instructions

  1. Preheat and Prep: Preheat your oven to 375°F and prepare a 12-cup muffin tin by lining it with paper liners or greasing it well with nonstick spray to prevent sticking.
  2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the oil, Greek yogurt, brown sugar, eggs, and vanilla extract until the mixture is very smooth and well combined.
  3. Add the Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, and kosher salt to the wet ingredients. Stir gently until just combined. The batter should still have a few lumps and no visible dry flour streaks—avoid overmixing to keep the muffins tender.
  4. Add the Zucchini and Chocolate Chips: Fold in the grated zucchini and the semi-sweet chocolate chips, mixing gently until evenly incorporated throughout the batter.
  5. Bake: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Optionally, sprinkle a few extra chocolate chips on top of each muffin for added texture and appeal.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. The muffins are done when the tops are set and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
  7. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving to enhance texture and flavor.

Notes

  • Do not overmix the batter to avoid dense muffins; some lumps are okay.
  • Use freshly grated zucchini without squeezing out moisture to keep muffins moist.
  • You can substitute Greek yogurt with sour cream for a slightly tangier taste.
  • For a dairy-free option, use a plant-based yogurt and oil.
  • Adding extra chocolate chips on top is optional but adds a nice touch.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://marthatasty.com/zucchini-chocolate-chip-muffins-one-bowl-recipe/