Tender, moist muffins made with grated zucchini and studded with chocolate chips—perfect for a breakfast treat or snack.

Units Scale

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup canola or vegetable oil
1 tsp vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
1 cup semi‑sweet chocolate chips

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Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat eggs with oil and vanilla. Stir in grated zucchini.
Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
Fold in chocolate chips, reserving a few to sprinkle on top.
Divide batter evenly among muffin cups, filling about ¾ full. Top with reserved chips.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

To reduce moisture, grate zucchini, sprinkle with salt, let sit 10 minutes, then blot with paper towels.
Use dark chocolate chips for deeper flavor.
Muffins freeze well—store in an airtight bag up to 3 months.
For a healthier twist, substitute half the flour with whole wheat flour.