A perfectly baked moist chocolate chip zucchini muffin with the muffin wrapper removed

Chocolate Chip Zucchini Muffins

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins


Light and fluffy these Chocolate Chip Zucchini Muffins are loaded with chocolate and a warm cinnamon flavor. Moist and tender, these are the best zucchini muffins you’ll ever try.


  • 1 ½ cups grated zucchini (2 small or 1 medium)
  • ½ cup (118ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons (10ml) pure Vanilla extract
  • ¼ cup (48g) sour Cream
  • 1 cup (190g) granulated sugar
  • 1 ½ cups (210g) all-purpose flour
  • 1 tablespoon (7.5g) Cinnamon
  • 1 teaspoon (4.2g) baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups (135g) chocolate chips


  1. Preheat the oven to 375°F and line a muffin with muffin liners.
  2. Grate zucchini: Using the large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water in the zucchini and fluff with a fork.
  3. Combine the wet ingredients: eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
  4. Combine the dry ingredients in a large mixing bowl: flour, cinnamon, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
  5. Fold in the zucchini and chocolate chips using a spatula and finish mixing the batter by hand.
  6. Fill the muffin pan ¾ full. Drop a few extra chocolate chips on top if desired. Bake at 375°F for 16-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool for at least 30 minutes.


  • Add in your chopped nuts for some extra crunch.
Nutrition Information:
1 muffin
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: zucchini bread muffins, best zucchini muffins, moist zucchini muffins