Easy Zucchini Muffins with Chocolate Chips
No need to drain the zucchini for these one bowl easy zucchini chocolate chip muffins, ready in 30 minutes! Soft and fluffy muffins made using use fresh grated zucchini, olive oil, Greek yogurt, and warming spices like cinnamon, nutmeg, and ginger. A sprinkle of sugar before baking gives these zucchini muffins a bakery-style muffin top. Double the recipe for 12 muffins.
Servings 6 muffins
Equipment
- 1 12-cup standard muffin pan (or 1 24-cup mini muffin pan)
- 1 box grater
Ingredients
- 1 cup (125g) grated zucchini (about half of one medium 9 ounce (255g) zucchini - no need to drain before using)
- 1/4 cup (60 ml) olive oil (or melted butter, melted coconut oil, or avocado oil)
- 1/3 cup (66g) brown sugar (or 1/4 cup (60 ml) pure maple syrup or honey)
- 1/4 cup (56g) plain Greek yogurt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 1/2 cup (85g) mini or semisweet chocolate chips (optional, plus extra for sprinkling on top)
- 1 Tablespoon (12g) granulated sugar or turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
- Grate the zucchini on the large or medium holes of a box grater (do not use the small holes, as this will make the zucchini more watery). Measure out 125 grams of grated zucchini, ideally using a food scale - it's approximately 1 cup. No need to drain the zucchini or squeeze moisture out of it. Set aside and reserve any leftover zucchini for another use.
- In a large bowl, whisk together the olive oil, maple syrup, Greek yogurt, egg, and vanilla extract until smooth.
- Add the spices, baking soda, baking powder, and salt to the bowl with the wet and whisk until fully incorporated.
- Add the flour to the bowl and stir together with a rubber spatula until a batter forms. Stir until just incorporated; do not overmix. Fold in the pre-measured grated zucchini and mini chocolate chips (or other add-ins, if using).
- Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
- Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of granulated sugar or turbinado sugar, and more mini chocolate chips if desired.
- Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
- Let cool for a few minutes and enjoy!
Video
Notes
Storage: baked muffins keep well when covered at room temperature for 2-3 days, or in the refrigerator for up to 1 week.
Freezing: baked muffins can be frozen, well-wrapped, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.
Different add-ins: 1/2 cup (56g) of finely chopped nuts would work well in place of the chocolate chips. Or you can bake the zucchini muffins with no chocolate chips and they'll still be great!
Double the recipe for 12 muffins instead of 6.
Mini muffins: this recipe will make 14-16 mini muffins; bake for 5 minutes at 425 degrees F, then 5-7 more minutes at 350 degrees F (without opening the oven door). I highly recommend using mini chocolate chips since the muffins are so small.
Make gluten-free: sub an equal weight (125 grams) of oat flour (my favorite in this recipe) or an all-purpose GF flour mix with xanthan gum.
Make vegan: substitute a flax egg (1 tbsp ground flax + 2.5 tbsp water), plant-based Greek-style yogurt, and vegan chocolate chips.
