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–+ servings
Moist zucchini muffins studded with chocolate chips and topped with sanding sugar.

Zucchini Muffins

Extra-moist zucchini muffins made with olive oil, warming cinnamon and your choice of chocolate chips or nuts. Wringing out the zucchini is the secret to perfectly domed, bakery-style muffins every time. See the Notes below for mini muffins, storage and freezing instructions.
4.84 from 12 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients  

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 medium zucchini (See Kelly's Note)
  • 2/3 cup chocolate chips or chopped walnuts (optional)
  • Sanding sugar, for sprinkling on top (optional)

Instructions 

  • Preheat the oven to 425°F. Line a standard muffin pan with baking cups. 
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  • In a separate medium bowl, whisk together the eggs, olive oil, sugar and vanilla extract. Fold the wet ingredients into the dry. (The batter will be very thick but will loosen as soon as the zucchini is added.)
  • Grate the zucchini on a box grater then measure out 1 loosely packed cup and transfer it to a kitchen towel. Wring out as much moisture as possible.
  • Fold the grated zucchini and chocolate chips into the batter.
  • Divide the batter among the mini muffin tin cups, filling each cup two-thirds full. Sprinkle the tops with a little sanding sugar, if desired.
  • Bake the muffins at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 375°F and continue baking them until a toothpick inserted comes out clean, an additional 15 to 18 minutes. 
  • Remove the muffins from the oven and let them cool for at least 5 minutes in the pan before serving. 

Notes

  • Zucchini: I don't peel the zucchini before grating it, but you certainly can if you prefer. Grate it using the large holes of a box grater. One medium zucchini should yield the 1 loosely packed cup needed for this recipe.
  • Measure before squeezing: Grate the zucchini, measure out 1 loosely packed cup, then wring it out well in a clean kitchen towel. Measuring after squeezing will leave you with too little zucchini.
  • Mix-ins: Mini chocolate chips are my favorite, but regular chocolate chips work, too. You can also swap in chopped walnuts, pecans or raisins, do half chocolate chips and half nuts, or leave the muffins plain.
  • Mini muffins: To make mini muffins, preheat the oven to 400°F. Grease a mini muffin pan with cooking spray and fill each cup full. Bake for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean. Makes about 24 mini muffins.
  • Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • Freezing: Freeze completely cooled muffins in a freezer-safe bag or airtight container for up to 3 months.
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