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A stack of chocolate chip zucchini muffins sits on a cooling rack, with the top muffin broken open to show the chocolate chips inside.

Zucchini Chocolate Chip Muffins (One-Bowl)

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These easy one-bowl zucchini chocolate chip muffins bake up moist and tender with oil, yogurt, and brown sugar.
Course Breakfast, Muffins, Snack
Cuisine American
Diet Vegetarian
Keyword zucchini chocolate chip muffin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 249
Author Robyn Conley Downs

Equipment

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

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.

Nutrition

Serving: 1 (of 12) | Calories: 249kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 147mg | Potassium: 122mg | Fiber: 1g | Sugar: 17g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
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