Greek Yogurt Chocolate Chip Zucchini Muffins

Greek yogurt and carefully drained zucchini make these muffins tender without a soggy center. Mini chocolate chips add sweetness in every bite while cinnamon keeps the flavor warm and familiar.

Zucchini Muffins Recipe with Greek Yogurt

• Prep: 18 minutes
• Bake: 20 to 22 minutes
• Temperature: 375°F
• Yield: 12 muffins
• Pan: Standard 12-cup muffin pan

Ingredients

• 1 1/2 cups finely shredded zucchini
• 1 cup plain Greek yogurt
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup mini chocolate chips

How to Make Zucchini Muffins

1. Heat: Set the oven to 375°F. Grease all 12 muffin cups or add paper liners.
2. Drain: Wrap zucchini in a clean towel and squeeze firmly. It should measure about 1 cup after draining.



3. Mix wet: Whisk yogurt, eggs, maple syrup, butter, and vanilla for 30 seconds. Stir in zucchini.
4. Mix dry: Whisk flour, baking powder, baking soda, cinnamon, and salt in another bowl.
5. Combine: Fold dry into wet just until no flour pockets remain. Fold in three-quarters of the chips.



6. Bake: Divide batter evenly, add remaining chips, and bake 20 to 22 minutes. A center tester should show moist crumbs.
7. Cool: Rest in the pan 8 minutes, then move muffins to a rack for 30 minutes.

Moist Muffin Checklist

• Zucchini is finely shredded.
• Excess liquid is removed.
• Batter is not overmixed.
• Cups are filled evenly.
• Centers spring back lightly.

Pair these with our Greek yogurt zucchini brownies, whole-wheat banana muffins, or Greek yogurt apple dip.

Allergens and Storage

These muffins contain wheat, milk, and eggs. Chocolate may share equipment with nuts, so review labels and the FDA allergen guidance when serving anyone with allergies.

Cool completely before covering. Refrigerate within 2 hours and keep at 40°F or below.

• Refrigerate up to 4 days.
• Freeze up to 2 months.
• Thaw overnight in the refrigerator.
• Discard muffins with mold or an off odor.

Reliable Baking Tips

Grate zucchini on the small holes of a box grater. Fine strands disappear into the crumb more completely than thick shreds and release their moisture more evenly.

Measure flour by spooning it into the cup and leveling the top. Scooping directly from the bag can pack in extra flour and make the muffins dry.

Let the melted butter cool for 5 minutes before whisking it with yogurt and eggs. Very hot butter can create small cooked egg pieces.

For evenly domed tops, divide the batter with a spring-loaded scoop and place the pan on the oven’s center rack.

Frequently Asked Questions

Can I skip squeezing the zucchini? No. Uncontrolled moisture can produce gummy centers and an uneven rise.

Can I use regular-size chips? Yes, but mini chips distribute more evenly without weighing down the tender batter.