One Bowl Easy Zucchini Chocolate Chip Muffins 

These one-bowl zucchini chocolate chip muffins are soft, moist, and loaded with melty chocolate chips. A quick and easy recipe that’s perfect for breakfast, snacks, or lunchboxes!

I love that this magical muffin recipes that checks all the boxes—easy, wholesome quick to make, and most importantly, kid-approved. As a homeschooling mom, my days are full (to say the least), and I’m always looking for ways to simplify without sacrificing the joy of home baking. Whether we’re working through our morning lessons or heading out for nature study, I love having a batch of these muffins ready to go. They make a perfect grab-and-go breakfast, an afternoon snack, or a sweet treat tucked into a lunchbox.

I’ve always had a love for baking, and over the years that’s grown into a deep appreciation for working with sourdough and creating from scratch. While these muffins aren’t sourdough-based, they do pair beautifully with a slice of my Sourdough Zucchini Bread if you have some starter to use up (and trust me—you’ll want to try it!).

These muffins are made with real ingredients like grated zucchini, olive oil, maple syrup, and sour cream. They come together in a large mixing bowl with minimal mess—because let’s be honest, we don’t need more dishes in our lives—and they bake up soft, moist, and loaded with melty chocolate chips.  I also love that that during zucchini season I can make these tender muffins and easily find a way to use the extra zucchini I always I have on hand! These are our absolute favorites! 

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What You’ll Love About This Recipe

• One bowl – Minimal cleanup and super simple prep.
• Quick – Just 10 minutes to mix, and they’re ready to bake.
• Easy snack – Kid-friendly, freezer-friendly, and full of flavor.

Need another way to use up your garden zucchini? Check out my Sourdough Zucchini Bread—it’s tangy, moist, and a perfect cozy bake.

Key Ingredients

• Shredded Zucchini – Adds moist texture and sneaky nutrients.
• Olive oil – Gives the muffins a soft, rich texture.
• Maple syrup – A natural sweetener that pairs perfectly with chocolate.
• Sour cream – Keeps the muffins moist and tender with a subtle tang.

You can find the full list of ingredients in the recipe card at the bottom of this post.

How to Make Zucchini Chocolate Chip Muffins

This recipe is as simple as it gets—no mixer, no separate bowls.  My favorite way to bake—no mess!

Start by stirring together your dry ingredients in a large bowl. Make a well in the center, then add your wet ingredients right into the same bowl: olive oil, maple syrup, sour cream, eggs, and vanilla extract. Stir everything together until just combined—don’t overmix!

Next, fold in freshly grated zucchini (no need to squeeze out the excess moisture!) and extra chocolate chips. I prefer to use a box grater when I grate my zucchini because it keeps it all in one place!  

Scoop the batter into 12- cup muffin cup tins (lined with cupcake liners or greased) and sprinkle the tops with a bit of sugar for a sweet crunch.

Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for about 15 more minutes. This two-step baking method gives you those perfectly domed, bakery-style muffin top–the most delicious muffin. 

Be sure to cool on a wire rack and store any leftovers, if you have them, in an airtight container.

How to Serve Chocolate Chip Zucchini Muffins

These muffins are best enjoyed warm—just out of the oven or reheated in the microwave. I find the easiest way to enjoy and serve these muffins are:

• On busy mornings with a smoothie or coffee
• Packed into school or work lunchboxes
• Served as a quick, satisfying afternoon snack

They also freeze beautifully, so make a double batch and stash some for later!  I like to store mine in a freezer-safe bag.

Baking Tips & Variations

• Bakery-style muffin tops: The higher temperature burst of heat at 425°F helps create a tall, domed top, but keeps the fluffy muffins moist inside.  
• Make mini muffins: Perfect for toddlers or portion control—bake for about 10–12 minutes at 350°F.
• Bake into a loaf: Want a quick chocolate zucchini bread version? Pour the batter into a loaf pan and bake at 350°F for 45–55 minutes.

Recipe FAQs

Whether you’re baking with a little helper by your side or squeezing in a quick batch between lessons and laundry, these one bowl zucchini chocolate chip muffins are the kind of recipe that fits beautifully into real life. They’re easy, dependable, and always a hit with the kids—and let’s be honest, with us moms too. Plus I love using up my summer zucchini! I hope next time you make these, they bring a little joy and calm to your kitchen like they do in mine.  And the best part of all, your family will enjoy them as much as you!

More Muffin Recipes You’ll Love

• Bakery Style Sourdough Discard Muffins (Master Recipe)
• Sourdough Blueberry Muffins with Crumb Topping
• Best Sourdough Banana Muffins with Walnut Crumb Topping

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