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Best Chocolate Chip Zucchini Muffins with Streusel Topping

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These moist, chocolatey muffins are packed with shredded zucchini and semi-sweet chocolate chips, topped with a buttery cinnamon streusel. They’re a quick and easy crowd-pleaser that makes the most of summer’s zucchini bounty.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 200g) grated zucchini, gently squeezed
  • 1 cup (175g) semi-sweet chocolate chips
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Wash the zucchini and trim the ends. Grate it using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze to remove some moisture—it should be damp, not dry.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  4. In another bowl, beat the eggs with the granulated sugar and brown sugar until smooth and slightly lighter in color, about 1 minute. Add the oil and vanilla extract, and whisk until combined.
  5. Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined—a few streaks of flour are okay. Do not overmix.
  6. Gently fold in the grated zucchini and chocolate chips. The batter will be thick and slightly lumpy.
  7. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. Refrigerate while you fill the muffin cups.
  8. Divide the batter evenly among the 12 muffin cups, filling them nearly full. Sprinkle the streusel generously over each muffin, pressing lightly so it sticks.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and the streusel fragrant.
  10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the zucchini, look for medium-sized ones—they’re less watery than the giants. If you only have large zucchini, scoop out the seeds before grating. For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend. If you’re out of chocolate chips, chopped dark chocolate bars work beautifully. Don’t over-squeeze the zucchini; a gentle squeeze is all you need to keep the muffins moist. Room temperature eggs blend more evenly. If the streusel melts into the muffin instead of staying crunchy, your butter was too soft—keep it cold until the last minute. Start checking for doneness at 18 minutes; if the tops are browning too fast, tent the pan loosely with foil.

Nutrition

Keywords: chocolate chip zucchini muffins, streusel topping, easy muffin recipe, summer zucchini recipe, moist muffins

Find it online: https://snappyspoon.com/best-chocolate-chip-zucchini-muffins-with-streusel-topping/