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Moist Chocolate Chip Zucchini Muffins Recipe Easy Bakery-Style Texture

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These moist chocolate chip zucchini muffins have a bakery-style texture with a tender crumb and generous pockets of melty chocolate chips. Perfect for breakfast, snacks, or brunch, they balance zucchini moisture with just the right flour mix for soft, indulgent muffins.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup packed brown sugar (50g)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)
  • 1/3 cup vegetable oil (80ml)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt (120g)
  • 2 medium zucchini, grated (about 1 1/2 cups), squeezed of excess water
  • 1 cup semi-sweet chocolate chips (175g)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Grate the zucchini using a fine grater. Place in a clean kitchen towel and squeeze out as much moisture as possible; the zucchini should be damp but not soggy.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, whisk the vegetable oil, eggs, vanilla extract, and Greek yogurt until smooth and creamy.
  5. Fold the squeezed zucchini into the wet ingredients until evenly mixed.
  6. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined, leaving a few streaks of flour to keep muffins tender.
  7. Fold in the chocolate chips, reserving a handful to sprinkle on top.
  8. Spoon the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate chips on top.
  9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Mix batter gently to prevent tough muffins. Use room temperature eggs and yogurt for a tender crumb. Tent muffins with foil if browning too fast. Muffins store well at room temperature for 3 days or freeze for up to 3 months.

Nutrition

Keywords: moist chocolate chip zucchini muffins, bakery-style muffins, zucchini muffins, chocolate chip muffins, easy muffin recipe, healthy muffins, breakfast muffins

Find it online: https://spoonette.com/moist-chocolate-chip-zucchini-muffins-recipe-easy-bakery-style-texture/