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Best One-Bowl Chocolate Chip Zucchini Muffins Recipe

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These incredibly moist, one-bowl chocolate chip zucchini muffins come together in minutes with no mixer needed. They’re perfectly balanced, kid-approved, and freezer-friendly—a go-to for last-minute gatherings or lazy mornings.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • 1 teaspoon vanilla extract
  • ¼ cup (60g) Greek yogurt (or sour cream)
  • 1 ½ cups shredded zucchini (from about 1 medium zucchini), squeezed dry
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. Shred the zucchini using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel, gather corners, and twist firmly to squeeze out as much liquid as possible. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon for about 15 seconds.
  4. Add granulated sugar and brown sugar to the dry ingredients. Make a well in the center and add eggs, vegetable oil, vanilla extract, and Greek yogurt. Whisk until just combined (a few streaks of flour are okay).
  5. Add squeezed zucchini and chocolate chips to the bowl. Fold gently with a rubber spatula until evenly distributed (about 10 folds). Do not overmix.
  6. Divide batter evenly among the 12 muffin cups, filling each about three-quarters full. Optionally, sprinkle a few extra chocolate chips on top.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Do not overmix batter. Room temperature ingredients blend better. For extra fluffy muffins, sift dry ingredients. Muffins taste even better the next day.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, one bowl muffins, easy muffin recipe, moist muffins, vegetable muffins, freezer-friendly muffins

Find it online: https://grubella.com/best-one-bowl-chocolate-chip-zucchini-muffins-recipe/