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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Moist and flavorful these muffins are perfect for breakfast or a snack. Bonus: these muffins freeze beautifully so make extra and enjoy later!

Course Breakfast, Snack
Cuisine American
Keyword zucchini muffins
Prep Time 10 minutes
Cook Time 22 minutes
Resting time 10 minutes
Total Time 32 minutes
Servings 24 muffins
Calories 210 kcal
Author With Two Spoons


  • 4 cups all-purpose flour
  • 1 ½ cups sugar
  • 1 Tablespoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup greek yogurt I use 2% Fage
  • 8 Tablespoons butter melted
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup buttermilk
  • 4 cups shredded zucchini
  • 1 cup chocolate chips


  1. Preheat oven to 350 °F.
  2. Prepare 2 standard sized muffin tins (see notes).

  3. In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, baking powder, and salt.
  4. In a medium mixing bowl, combine yogurt, butter, eggs, vanilla, and buttermilk.
  5. Add the wet ingredients to the dry ingredients and mix until all of the flour is incorporated.
  6. Fold in the zucchini and then the chocolate chips, reserving a few chocolate chips to sprinkle on the top.
  7. Scoop mixture into prepared muffin tins. Sprinkle remaining chocolate chips on top. Place into the oven. Begin checking for doneness at 20 minutes. The muffins are done when a toothpick inserted in the center comes out clean (in my oven at home this was about 22 minutes, in my oven at my cabin this was about 23 minutes).

  8. Remove from oven and allow to cool for 10 minutes.
  9. Remove from the muffin tins and enjoy!

Recipe Notes

Make sure to prepare the muffin tins with olive oil, cooking spray, or butter so the muffins don't stick!