Chocolate Chip Zucchini Muffins
Ridiculously tender, chocolate-loaded muffins that stay moist for days — no sogginess, no sad middles. Ready in 35 minutes.
Equipment
- 12-cup Muffin Tin
- Paper liners or cooking spray
- Two mixing bowls (medium and large)
- Box grater or food processor with shredding disc
- Whisk and Rubber Spatula
- Cooling Rack
Ingredients
- 1 1/2 cups all-purpose flour (180g), spooned and leveled
- 1 medium zucchini (about 200g), shredded
- 1/2 cup semi-sweet chocolate chips (90g), mini preferred
- 1 large egg, room temperature
- 1/3 cup neutral oil (avocado or canola)
- 1/2 cup granulated sugar (100g)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray generously with nonstick spray.
- Shred the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel and gently press to blot out excess water — you want it slightly damp, not bone-dry. If you squeeze too hard the muffins will be dry. The shredded zucchini should look fluffy and clump slightly but not drip when squeezed.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Toss the chocolate chips into the flour mixture and stir until coated. This keeps them from sinking to the bottom of the muffins.
- In a medium bowl, whisk together the egg, oil, granulated sugar, brown sugar, and vanilla until smooth and glossy. Fold in the shredded zucchini with a spatula — it will look a little weird, that's fine.
- Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined — no streaks of flour visible. Do not overmix. About twelve folds is usually enough. The batter should look shaggy, not smooth like cake batter. A few lumps are your friend.
- Divide the batter evenly among the 12 muffin cups. Use a cookie scoop (about 2 tablespoons) for even sizing. Fill each cup about 3/4 full — these muffins rise beautifully.
- Bake on the center rack for 18–22 minutes. Start checking at 18 minutes — a toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The tops should be golden and domed and the edges just starting to pull away from the liners. Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely. The crumb finishes firming up as it cools, so try to wait at least 10 more minutes before eating one.
Notes
For dairy-free: replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or 1/4 cup applesauce. Use a neutral oil like avocado or coconut. These keep at room temp in an airtight container for 3 days, fridge for 5 days. Freeze for up to 3 months: wrap each muffin individually in plastic wrap, then place in a freezer bag. Thaw on the counter for an hour or microwave for 20 seconds. Reheat in a toaster oven for the best texture. If using gluten-free flour, use a 1:1 blend and add an extra tablespoon of milk or water if batter is too stiff. For a less sweet version, reduce total sugar to 1/3 cup.