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If you want a muffin that’s tender, rich with chocolate, and packed with hidden zucchini, this recipe delivers. You’ll get bakery-style texture—moist but not gummy, with pockets of melty chocolate and a gentle sweetness that lets the zucchini flavor shine. The secret? Shredding your zucchini finely and squeezing out excess moisture, plus a balanced blend of oil and brown sugar for lasting softness. Pro tip: fold in the chocolate chips gently at the last step to avoid sinking and ensure every bite has a chocolatey surprise.

Why This Recipe Works

These muffins stay moist for days thanks to the oil and zucchini, both of which trap moisture and create a tender crumb. Using brown sugar not only adds depth but also keeps the muffins soft by attracting water molecules. The zucchini is finely shredded and lightly squeezed to prevent excess moisture, which would make the muffins dense. The mix of baking powder and baking soda ensures a light rise—baking powder gives immediate lift, while soda reacts with acidic ingredients (like buttermilk or yogurt, if you use it) for a final burst. Finally, folding in chocolate chips at the end prevents them from sinking and keeps them evenly distributed.

Ingredients

• All-purpose flour — 200g (1 2/3 cups) — structure and rise
• Granulated sugar — 100g (1/2 cup) — sweetness and texture
• Brown sugar — 50g (1/4 cup, packed) — moisture and flavor
• Baking powder — 10g (2 tsp) — initial lift
• Baking soda — 2g (1/2 tsp) — rise with acidic ingredients
• Salt — 2g (1/2 tsp) — balances flavors
• Cinnamon — 3g (1 tsp) — warmth and depth
• Eggs — 2 large (about 100g) — binding and richness
• Vegetable oil — 100ml (1/3 cup + 1 tbsp) — moisture and tenderness
• Vanilla extract — 5ml (1 tsp) — flavor
• Zucchini (finely shredded, squeezed dry) — 150g (1 1/4 cups) — moisture and texture
• Chocolate chips — 100g (2/3 cup) — bursts of sweetness

Brand tip: Use regular cocoa powder (not Dutch-process) for a classic chocolate taste. Valrhona or Ghirardelli chips work well, but any standard semi-sweet chocolate chips will do.

Equipment

• 12-cup muffin tin
• Mixing bowls
• Whisk
• Rubber spatula
• Box grater or food processor
• Kitchen scale (recommended)
• Oven/OTG (must be calibrated)
• Muffin liners (optional)

Nice-to-have: Sieve for flour, offset spatula for smoothing tops, thermometer for checking muffin doneness.

Step-by-Step Instructions

Step 1: Prep the Oven and Pan

Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with liners or grease lightly. Position rack in the center of the oven.
Visual cue: Oven feels hot when you open the door, and liner edges fit snugly.

Step 2: Shred and Squeeze Zucchini

Grate the zucchini finely. Place in a clean kitchen towel and squeeze out as much liquid as possible.
Visual cue: Shreds are soft and damp but not dripping wet.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
Visual cue: Flour mix is evenly blended, with no lumps.

Step 4: Combine Wet Ingredients

In another bowl, whisk eggs, oil, and vanilla until smooth. Stir in squeezed zucchini.
Visual cue: Batter is glossy and thick, with visible green flecks.

Step 5: Combine and Fold

Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Fold in chocolate chips.
Visual cue: Batter is thick and shiny, with visible chocolate chips and zucchini flecks. Do not overmix.

Step 6: Fill Muffin Cups

Divide batter evenly among muffin cups, filling each about 3/4 full.
Visual cue: Tops are slightly domed but not overflowing.

Step 7: Bake

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Visual cue: Tops are golden, and edges are pulling away from the tin.

Troubleshooting: Common Failures and Fixes

• Muffins sink in the center: Underbaked or too much leavening. Bake until the center reaches 96–98°C (205–210°F), and double-check measuring spoons for accuracy.
• Dry or dense muffins: Overbaking or not squeezing zucchini enough. Bake until just done, and always squeeze zucchini.
• Chocolate chips sink: Fold in gently at the last step, and use mini chips for even distribution.
• Gummy crumb: Too much moisture—squeeze zucchini thoroughly and don’t overmix.
• Cracked tops: Overfilling muffin cups. Fill only 3/4 full.

Substitutions and Variations

• Egg-free: Replace each egg with 60g (1/4 cup) unsweetened applesauce or flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit 5 minutes).
• Dairy-free: Use dairy-free chocolate chips and substitute any milk-based ingredient with almond or oat milk.
• Gluten-free: Swap flour with a 1:1 gluten-free baking blend. Texture will be slightly less tender.
• Flavor swaps: Add lemon zest, swap cinnamon for nutmeg, or use white or dark chocolate chips.
• Scaling: For 6 muffins, halve all ingredients. For 24 muffins, double.

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Freeze in a single layer, then transfer to a freezer bag. Keeps for up to 3 months. Thaw at room temperature or reheat in a toaster oven for 5–7 minutes.
• *Do not freeze if adding fresh fruit or whipped cream topping—they lose texture.

Serving Suggestions and Pairings

Serve warm with a drizzle of honey or a scoop of vanilla ice cream. These muffins pair well with coffee, tea, or a glass of milk. For a brunch twist, add a dollop of whipped cream and a sprinkle of cinnamon.

FAQs

• Can I use frozen zucchini? Yes, but thaw and squeeze it well to remove extra moisture.
• How to prevent muffins from being gummy? Squeeze zucchini thoroughly and don’t overmix the batter.
• Can I double the recipe? Yes, just use two tins or bake in batches.
• Best oil type? Neutral oils like canola or vegetable. Olive oil can be used but adds a slight flavor.
• Can I bake in an air fryer or OTG? Yes, use the same temperature but check doneness a few minutes earlier.

Notes from My Kitchen

• Batch 1: Zucchini wasn’t squeezed enough—muffins were gummy. Adjusted next time.
• Batch 2: Used mini chocolate chips for even distribution. Texture was better.
• Final method: Squeeze zucchini well, fold in chips gently, bake until centers are set.

Nutrition and Disclaimer

Approximate per muffin (1/12 recipe): 210 kcal, 6g protein, 30g carbs, 8g fat.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Moist Zucchini Chocolate Chip Muffins Recipe

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

210

kcal

Total time

35

minutes

Moist, tender zucchini chocolate chip muffins with a bakery-style crumb, packed with melty chocolate and hidden zucchini. Perfect for breakfast, snack, or dessert—easy to make and loved by kids and adults alike.

Ingredients

• All-purpose flour — 200g (1 2/3 cups) — structure and rise

• Granulated sugar — 100g (1/2 cup) — sweetness and texture

• Brown sugar — 50g (1/4 cup, packed) — moisture and flavor

• Baking powder — 10g (2 tsp) — initial lift

• Baking soda — 2g (1/2 tsp) — rise with acidic ingredients

• Salt — 2g (1/2 tsp) — balances flavors

• Cinnamon — 3g (1 tsp) — warmth and depth

• Eggs — 2 large (about 100g) — binding and richness

• Vegetable oil — 100ml (1/3 cup + 1 tbsp) — moisture and tenderness

• Vanilla extract — 5ml (1 tsp) — flavor

• Zucchini (finely shredded, squeezed dry) — 150g (1 1/4 cups) — moisture and texture

• Chocolate chips — 100g (2/3 cup) — bursts of sweetness

Directions

• Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with liners or grease lightly. Position rack in the center.
• Grate zucchini finely. Place in a clean kitchen towel and squeeze out as much liquid as possible.
• In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
• In another bowl, whisk eggs, oil, and vanilla until smooth. Stir in squeezed zucchini.
• Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Fold in chocolate chips.
• Divide batter evenly among muffin cups, filling each about 3/4 full.
• Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Notes

• 
  Storage
  Counter: Store in an airtight container for up to 3 days.
  Fridge: Up to 5 days. Bring to room temperature before serving.
  Freezer: Up to 3 months. Thaw at room temperature or reheat in a toaster oven for 5–7 minutes.
• Notes
  Squeeze zucchini thoroughly to prevent gummy texture.
  Fold in chocolate chips gently to avoid sinking.
  Bake until centers are set for best results.