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Baking recipe · from the recipe book

Zucchini Chocolate Chip Muffins

Moist, tender muffins flecked with fresh zucchini and studded with melty chocolate chips, warmed with a hint of cinnamon and vanilla.

Zucchini Chocolate Chip Muffins

Ingredients

  • 2 cups chopped250 gZucchinicoarsely grated, squeezed lightly
  • 2 cups250 gAll-purpose flour
  • ⅔ cup packed130 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ⅓ cup90 gCanola oil
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ¾ cup120 gSemisweet chocolate chipsdivided
  • 2 tsp8 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Grate the zucchini on the large holes of a box grater, then squeeze it gently in a clean towel to remove some liquid; set aside.
  3. In a medium bowl, whisk the flour, cinnamon, baking powder, baking soda and salt.
  4. In a large bowl, whisk the eggs, brown sugar, canola oil, Greek yogurt and vanilla until smooth.
  5. Stir the zucchini into the wet mixture, then add the flour mixture and fold just until no dry streaks remain.
  6. Fold in about three quarters of the chocolate chips; set the remaining quarter aside for the tops.
  7. Divide the batter evenly among the 12 cups and scatter the remaining quarter of the chocolate chips over the tops.
  8. Bake 20 to 22 minutes, until domed and a toothpick in the center comes out clean (apart from melted chocolate).
  9. Cool in the pan 5 minutes, then move the muffins to a rack to cool at least 15 minutes more.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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