These bakery-style chocolate chip zucchini muffins are the perfect way to use up extra zucchini and enjoy a rich, sweet, wholesome bite.
Everyone needs a go-to muffin recipe. This one is mine—and it’s done serious multitasking as the base for blueberry muffins, cinnamon rhubarb muffins, and now these irresistible zucchini chocolate chip muffins.
Let’s talk muffin tops for a second. I'm talking about the golden, crisp, bakery-style kind that crunches just right when you bite in. These muffins nail that contrast: crisp on top, tender and fluffy inside. They’re made with wholesome ingredients like shredded zucchini, Greek yogurt, coconut oil, and maple syrup, so they’re not just tasty, they’ve got a good-for-you vibe too.
reasons you'll love zucchini muffins
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- Packed with dark chocolate chips but not too sweet
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- One bowl = fewer dishes
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- Crunchy golden tops + soft, moist centers
Key Ingredients
- Greek Yogurt – Makes the batter thick and the muffins extra tender. Bonus: protein.
- Zucchini – Adds moisture and nutrients. You won’t taste it, but you’ll miss it if it’s gone.
- Chocolate Chips – Dark or semi-sweet both work beautifully.
- Flour – White whole wheat or a mix of all-purpose and whole wheat. Alternative flours haven’t been tested here.
- Coconut Oil – Refined keeps the coconut flavor low-key. Butter works too.
- Maple Syrup – Sweetens and moistens. Sub in honey or sugar-free syrup if needed.
- Raw Sugar – For crunchy muffin tops. Don’t skip it—trust me.
How to Make Them
- Mix the Wet Stuff
In a large bowl, whisk melted coconut oil, yogurt, maple syrup, eggs, and vanilla. Stir in shredded zucchini. - Add the Dry Stuff
In another bowl, mix flour, baking powder, baking soda, and salt. Fold into the wet mix with a spatula. Stir in the chocolate chips. The batter will be thick—that’s what you want. - Portion + Bake
Scoop ¼ cup of batter into each muffin cup (¾ full). Top with a few extra chocolate chips and a sprinkle of coarse sugar. Bake at 350°F for 23–25 minutes, or until a toothpick comes out clean.
Tips for Success
- One Bowl Wonder: Melt your coconut oil in a microwave-safe bowl (a large glass measuring cup works great), then mix everything right in. Bonus points for easy pouring.
- Weigh It Out: Skip the measuring cups—use a kitchen scale to weigh yogurt, syrup, and flour. You’ll save dishes and avoid overpacking your flour (which = dry muffins). For this recipe: 2 cups flour = 250g.
- Skip the Paper Liners: These muffins love to stick to paper. Instead, grease your pan well, use parchment liners, or go with reusable silicone cups for best results.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Zucchini Chocolate Chip Muffins
Ingredients
- ¼ cup 52 g refined coconut oil, melted & cooled
- 1 cup 300 g plain greek yogurt
- ½ cup 138 g maple syrup
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini about 2 zucchinis (approx. 257 g)
- 2 cups 250 g white whole wheat flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 170 g chocolate chips, plus some extra for sprinkling
- 2 tablespoons coarse sugar for sprinkling tops optional
Instructions
- Preheat the oven to 350°F and grease a 12-count muffin tin with baking spray or line with parchment muffin liners. I highly recommend a silicone muffin pan.
- In a large bowl whisk together the coconut oil, yogurt, maple syrup, eggs and vanilla extract. Once all combined, mix in the grated zucchini.
- Next, in a separate large bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and fold with a rubber spatula until well combined. Mix in the chocolate chips. The batter should be super thick.
- Scoop ¼ cup batter into each muffin cavity, so each muffin is only filled ¾ of the way. If the muffin cavity is overfilled, the muffin will overflow. Press 4-5 chocolate chips into the top of each muffin. You should end up with a bit of extra batter that can be baked into 2-3 extra muffins.
- Optionally, sprinkle the top of each muffin with coarse sugar.
- Bake muffins for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for 15 minutes before removing them from the pan onto a wire rack to cool completely.
Nutrition Information
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Ingredient Swaps
- Coconut oil → vegetable oil or melted butter
- Maple syrup → honey
- Chocolate chips → chopped nuts or dried fruit
Storage
- Room Temp: Store in an airtight container up to 3 days.
- Freezer: Cool completely, transfer to a freezer bag (press out air), and freeze up to 1 month.
- Prefer plastic-free? Wrap in parchment and freeze in a reusable container.
Whether you're sneaking in extra veggies or just want a snack with a little chocolate payoff, these zucchini muffins hit the mark. Bake a batch, stash a few in the freezer, and enjoy muffin-top greatness all week long.
