Zucchini Chocolate Chip Muffins (One-Bowl)
Developed and tested by Robyn Conley Downs
on Aug 5, 2026 
These easy zucchini chocolate chip muffins come together in one bowl in just 10 minutes of prep. Greek yogurt keeps the crumb moist and tender, and chocolate chips melt into every bite for a muffin that tastes like a treat but sneaks in a full cup of vegetables!
5 star review
“Made these and they are moist and delicious… just the right amount of sweetness that doesn’t overwhelm.”
– Jean
Moist Zucchini Chocolate Chip Muffins with Greek Yogurt
Okay, there’s something a little sneaky about a muffin that hides a whole cup of zucchini and still tastes like a chocolate chip treat! These zucchini chocolate chip muffins do just that and bake up soft, moist, and studded with melty chocolate, with just enough warm cinnamon to make them feel cozy. The zucchini practically melts into the batter, so even the skeptics at my table go back for seconds without realizing there’s a vegetable in there at all!
What I love most is how little fuss these take. Everything comes together in one bowl with no mixer or special equipment, so you can go from grating to oven in about 10-minutes! The Greek yogurt keeps the crumb tender and adds a subtle richness, while the brown sugar brings a soft, almost caramel-like sweetness that plays beautifully with the cinnamon and chocolate.
These muffins are at their best slightly warm, when the chocolate is still a little gooey and the tops are tender, but they also freezer super well (not that I ever have any left, but in theory). And if you’ve got more produce to use up, my brown sugar zucchini bread turns that same garden surplus into a cozy loaf. Or when you’re craving another easy, one-bowl bake, my one-bowl chocolate chip banana bread hits the same chocolate-studded note with ripe bananas. So good!
Welcome to My Kitchen, Let’s Make Zucchini Muffins!
Robyn’s Testing Tips for Chocolate Chip Zucchini Muffins
- Grate the zucchini on the large holes of a box grater and leave the skin on. The skin softens completely as the muffins bake, and it adds little flecks of color without any extra work or peeling!
- Stir the batter only until the flour disappears. Overmixing develops the gluten and gives you dense, tough muffins, so I stop the moment there aren’t any dry streaks left, even if a few small lumps remain.
- Pull them when a toothpick comes out with just a few moist crumbs, around the 18-minute mark. Zucchini muffins go from tender to dry quickly, so I start checking early rather than waiting out the full bake time.
- These keep in an airtight container on the counter for about three days, and they freeze well for up to two months. I tuck a few in the freezer and pull one out for an easy breakfast or after-school snack.
Zucchini Chocolate Chip Muffins (One-Bowl)
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
- 1 ½ cups all-purpose flour (180g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 cup zucchini, grated, not squeezed (about 1 medium zucchini) (120g)
- ½ cups mini or regular semi-sweet chocolate chips (90g), plus more for topping
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, whisk together the oil, Greek yogurt, brown sugar, eggs, and vanilla until very smooth.
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Stir until just combined, stopping as soon as no dry streaks remain, though a few lumps are fine, being careful not to overmix.
- Add the Zucchini and Chocolate Chips: Add the zucchini and chocolate chips and stir until just incorporated.
- Bake: Fill each muffin cup about ¾ full. Optional: scatter a few extra chocolate chips onto the tops of each muffin.
- Bake for 18-20 minutes until the tops are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chocolate Chips: Mini chocolate chips distribute more evenly throughout the batter; regular chips give bigger chocolate pockets, both are delicious so it’s really up to you!
- Zucchini: For the zucchini, measure 120g (preferred method) or 1 cup (packed but not tightly packed), and no need to squeeze dry. I tested this recipe without squeezing the zucchini and preferred the moisture it lends.
Made these and they are moist and delicious. Measured everything by grams when needed just the right amount of sweetness that doesn’t overwhelm.
Wonderful to hear you enjoyed these zucchini muffins, Jean, and thank you so much for sharing your thoughtful notes!