The only zucchini muffin recipe you need—soft, tender, spiced chocolate chip zucchini muffins that are easy to make and beloved by the whole family. These are reliably moist, packed with grated zucchini and melty chocolate, and perfect for breakfast, snack, or lunchboxes.
If your garden is overflowing with zucchini, this recipe is a great way to use them up and turn them into something everyone will ask for again and again.
These chocolate chip zucchini muffins are a family favorite I’ve made for years. They have a tender crumb, a gentle warm spice, and plenty of chocolate in every bite. Grated zucchini keeps them incredibly moist without making them taste overwhelmingly “vegetable-y.”
There’s something joyful about sneaking vegetables into muffins—green veggies for breakfast are a win in my book. These are approachable, not fussy, and they freeze well for busy weeks.
I make muffins, then I make MUFFINS.
Some muffins are everyday staples; others become classics we keep coming back to. These chocolate chip zucchini muffins are in the latter category—requested regularly and repeatedly by my family. They join other well-loved muffins I bake on rotation when I want something comforting and reliable.
If you like more intense chocolate flavor, you can experiment by using a mix of mini chips and standard chips or a dark chocolate option, but even with mini chips these muffins are perfectly chocolatey without being overpowering.
My subscribers got an early peek at this recipe and it was a hit—these muffins are consistently popular because they’re easy to make and taste exceptional.
They’re soft and delicate with a light spice from cinnamon and a tender crumb thanks to Greek yogurt and oil. Mini chocolate chips are my go-to for adding little bursts of chocolate in every bite.
Over the years I’ve tried lots of variations—different fruits, nuts, or chocolate combos—but for me, the simple chocolate chip version remains the top pick. It’s familiar, comforting, and universally enjoyed by kids and adults alike.
These muffins are made with simple pantry ingredients and a generous amount of zucchini, so they feel a little virtuous while still tasting indulgent. They’re great warm from the oven or cooled and spread with a little butter.
One look at these and it’s easy to see why they’re so popular—soft centers, golden tops, and pockets of melty chocolate make them irresistible. The Greek yogurt keeps them moist and tender without being dense.
These muffins freeze beautifully—wrap cooled muffins individually and store them in a freezer-safe bag for quick breakfasts or snacks.
Our Very Favorite Chocolate Chip Zucchini Muffins
Our Very Favorite Chocolate Chip Zucchini Muffins
12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup granulated sugar
- ⅓ cup avocado oil (or neutral oil)
- ¼ cup plain Greek yogurt
- 3 teaspoons vanilla extract
- 1 ½ cups grated zucchini, packed
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt until evenly combined.
- In a large bowl, whisk the eggs and sugar until combined. Stir in the oil and Greek yogurt, then mix in the vanilla extract.
- Fold the grated zucchini and mini chocolate chips into the wet mixture, then gently fold in the dry ingredients until just combined. Do not overmix.
- Divide the batter among the muffin cups, filling each about ¾ full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
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Yay veggies! These muffins are an easy, satisfying way to enjoy zucchini—and they make mornings and snack time a little sweeter.