Description
These incredibly moist Chocolate Chip Zucchini Muffins are made in one bowl with no mixer needed! Perfect for using up summer zucchini, they’re lightly sweet and studded with mini chocolate chips
Ingredients
Scale
For the Muffins:
-
- 1 cup all-purpose flour
-
- â…“ cup brown sugar (packed)
-
- ½ teaspoon cinnamon
-
- ¼ teaspoon nutmeg
-
- â…› teaspoon ground ginger
-
- 1 teaspoon baking powder
-
- ½ teaspoon baking soda
-
- ¼ teaspoon salt
-
- 1 large egg
-
- ¼ cup olive oil
-
- ¼ cup Greek yogurt (plain)
-
- 1 cup fresh zucchini, grated (about 125g, no peeling needed!)
-
- ½ cup mini chocolate chips
-
- Extra chocolate chips for topping
Optional Toppings:
-
- Turbinado sugar for a crunchy top
-
- Chopped walnuts or pecans
Substitution Notes:
-
- Sweetener swap: Use maple syrup or honey instead of brown sugar
-
- Oil alternatives: Melted butter or applesauce work great
-
- Flour options: Oat flour or gluten-free blend for dietary needs
Instructions
-
- Heat your oven to 425°F and line 6 cups of a muffin tin with papers, spacing them out. This gives you those gorgeous tall bakery-style tops.
-
- Grate your zucchini with a regular box grater – don’t bother peeling it, and definitely don’t drain it. The skin disappears and the juice is what we want.
-
- Whisk all your dry stuff together in a big bowl: flour, brown sugar, all the spices, baking powder, baking soda, and salt.
-
- Beat the wet ingredients in a smaller bowl: egg, olive oil, and yogurt until smooth.
-
- Dump the wet into the dry and add your grated zucchini. Mix just until combined – don’t go crazy here or you’ll get tough muffins.
-
- Fold in most of the chocolate chips, saving some for the tops because presentation matters.
-
- Scoop into muffin cups about ¾ full and sprinkle those extra chips on top.
-
- Start at 425°F for 5 minutes (this is crucial for the rise), then drop to 350°F for another 14-16 minutes. They’re done when a toothpick has just a few moist crumbs.
-
- Cool for 5 minutes in the pan, then move to a rack. Try not to eat them all immediately.
Notes
Don’t worry if your zucchini pieces vary in size – some texture is actually wonderful! If you’re a zucchini-baking novice, I’d suggest beginning with this recipe since it’s almost guaranteed to succeed. Use sour cream instead of Greek yogurt if that’s what you’ve got.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg