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Best Easy Chocolate Chip Zucchini Muffins with Yogurt

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These incredibly moist and tender chocolate chip zucchini muffins are made with Greek yogurt for a protein boost. They’re quick to prepare, perfect for bake sales, and a delicious way to sneak veggies into breakfast.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ¾ cup (180g) plain Greek yogurt
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium), squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Shred zucchini using the large holes of a box grater. Transfer to a clean kitchen towel, gather corners, and squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a separate medium bowl, whisk together eggs, Greek yogurt, vegetable oil, and vanilla extract until smooth and creamy.
  5. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Fold in squeezed zucchini and chocolate chips until evenly distributed. Batter will be thick.
  7. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini—excess moisture leads to dense, soggy muffins. Use room temperature ingredients for best results. For bakery-style domed tops, fill cups almost to the rim and start baking at 400°F for 5 minutes, then reduce to 350°F. Muffins can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.

Nutrition

Keywords: chocolate chip zucchini muffins, Greek yogurt muffins, easy muffin recipe, healthy muffins, bake sale muffins

Find it online: https://spoonette.com/best-easy-chocolate-chip-zucchini-muffins-with-yogurt/