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zucchini chocolate chip muffins

Moist Zucchini Chocolate Chip Muffins

Delicious Moist Zucchini Chocolate Chip Muffins recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 6 muffins
Calories: 820
Ingredients Method

Ingredients
  

For the muffins:
  • 1 cup zucchini (shredded and packed)
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/3 cup brown sugar (I like C&H for consistent moisture)
  • 1/4 cup yogurt (I use FAGE non-fat greek yogurt)
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup flour (I always use King Arthur all-purpose flour)
  • 1/2 cup chocolate chips (Ghirardelli 60% cacao adds great richness)
  • 1/2 tsp lemon zest
For the topping:
  • 1 tbsp turbinado or granulated sugar

Method
 

  1. Preheat your oven to 425°F and grease 6 muffin cup slots (standard muffin tin) with oil or cooking spray. While the oven heats, whisk together the flour, baking soda, baking powder, kosher salt, ground cinnamon, nutmeg, ginger, and lemon zest in a medium bowl. This pre-mixing ensures the leavening agents and spices distribute evenly throughout the batter for consistent rise and flavor in every muffin.
  2. In a separate bowl, whisk together the olive oil, brown sugar, yogurt, egg, and vanilla extract until well combined and smooth. Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined—do not overmix, as this prevents tough muffins. Fold in the shredded zucchini and chocolate chips until evenly distributed. I like to use thick Greek yogurt here because it adds moisture and richness without making the batter too heavy.
  3. Let the batter rest for 15-20 minutes at room temperature. This resting period allows the flour to fully hydrate and helps the zucchini release its moisture, which creates a more tender, moist crumb. I find this step really makes a difference in the final texture—the muffins turn out noticeably more tender when you give the batter time to rest.
  4. Divide the batter evenly among the 6 prepared muffin cups, filling each about three-quarters full. Sprinkle the top of each muffin with a small pinch of turbinado or granulated sugar and a few extra chocolate chips for texture and visual appeal. This topping creates a slightly crispy, sweet exterior that contrasts beautifully with the tender crumb inside.
  5. Bake at 425°F for 5 minutes to set the tops and activate the leavening, then reduce the oven temperature to 350°F and continue baking for 14-16 minutes more, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The high-heat start gives the muffins a quick rise, while the lower temperature finish allows the centers to cook through gently without over-browning the tops.
  6. Remove the muffins from the oven and let them cool in the pan for 5 minutes to set slightly, then transfer to a wire rack to cool completely before serving. This allows the structure to set while preventing the bottoms from becoming soggy.