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Chocolate Chip Zucchini Muffins for Lunchboxes — Moist, School-Safe Snack Pinterest recipe pin

Zucchini Bread Muffins

Moist zucchini bread muffins made with squeezed shredded zucchini, a touch of yogurt, and a reliable bake time—perfect for breakfasts, snacks, and lunchboxes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 12 muffins
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 2 cups shredded, squeezed damp
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup plain yogurt room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or 1/2 cup chocolate chips optional
Optional topping
  • Coarse sugar for sprinkling optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with coarse shred disc
  • 1 Wire cooling rack
  • 1 Large mixing bowl

Method
 

Prepare the oven and zucchini
  1. Preheat the oven to 375°F and position a rack in the center; line a 12-cup muffin tin with liners or grease each cup.
  2. Shred zucchini on the large holes of a box grater or in a food processor; place shredded zucchini in a towel and squeeze until damp but not dripping.
Dry ingredients
  1. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Wet ingredients and batter
  1. In a large bowl whisk brown sugar, granulated sugar, and eggs until slightly frothy; whisk in oil, yogurt, and vanilla until smooth.
  2. Stir the squeezed zucchini into the wet mixture, then fold in the dry ingredients just until combined; fold in walnuts or chocolate chips if using.
Portion and bake
  1. Use a 1/3-cup scoop or 1/4-cup measuring cup to fill each muffin cup about three-quarters full; sprinkle coarse sugar on top if desired.
  2. Bake at 375°F for 18–22 minutes, rotating halfway if your oven is uneven; muffins are done when tops are golden and a toothpick shows moist crumbs but no raw batter.
Cool and store
  1. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool 10–15 minutes before serving; store airtight at room temperature up to 2 days or refrigerate up to 5 days.

Notes

Squeeze zucchini until damp to avoid soggy centers; use a scoop for even muffins and consistent bake time. Swap half the flour for whole-wheat pastry flour for a nuttier flavor but expect slightly denser muffins. These freeze well individually wrapped for up to 3 months.