![['Close-up view of moist chocolate chip zucchini muffins with chocolate chips on top.', 'Side view of freshly baked chocolate chip zucchini muffins, showcasing their texture and chocolatey goodness.', 'Detailed shot of chocolate chip zucchini muffins highlighting the melted chocolate and grated zucchini.', 'Tempting view of chocolate chip zucchini muffins, featuring a golden-brown crust and chocolate chips.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/chocolate-chip-zucchini-muffins_1_U1.webp)
Chocolate Chip Zucchini Muffins
Enjoy moist and flavorful muffins packed with zucchini and chocolate chips, perfect for a quick breakfast or snack.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
Wet ingredients
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream (at room temperature)
- 2 tsp. vanilla extract
- 2 large eggs (at room temperature)
- 1 medium zucchini (grated (about 2 cups))
- 3/4 cup semisweet chocolate chips (plus more for topping)
Instructions
- Preheat oven to 375˚F (190˚C). Line a 12-cup muffin tin with liners.
- Mix dry ingredients in a bowl. Whisk wet ingredients in another bowl, fold in zucchini, then combine with dry ingredients and chocolate chips.
- Fill muffin cups about ⅓ full, top with chocolate chips, and bake for 20-25 minutes until golden and a toothpick comes out clean.
- Cool muffins for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh zucchini and room temperature eggs.