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Irresistible Chocolate Chip Zucchini Muffins with Brown Butter Glaze

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These moist, tender muffins are packed with grated zucchini and chocolate chips, then topped with a nutty brown butter glaze. They come together in one bowl with no mixer required, making them perfect for busy mornings or a sweet treat any time.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
  • ½ cup vegetable oil (canola or melted coconut oil work too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (plus extra for sprinkling on top)
  • ¼ cup unsalted butter (for glaze)
  • 1 cup powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk (whole milk or 2% works best, for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini on the large holes of a box grater to get about 1 ½ cups loosely packed. Do not squeeze out the moisture.
  3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a separate medium bowl, whisk together the oil, eggs, and vanilla extract until smooth and slightly pale, about 30 seconds.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. A few streaks of flour are okay—do not overmix.
  6. Fold in the grated zucchini and chocolate chips gently until evenly distributed. The batter will be thick and slightly lumpy.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top if desired.
  8. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when touched.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a cooling rack. Let them cool completely before glazing.
  10. While the muffins cool, make the brown butter glaze: melt the butter in a small saucepan over medium heat. Swirl occasionally until the butter foams, turns golden, then amber, and smells nutty with brown specks at the bottom. Remove from heat immediately.
  11. Let the brown butter cool for 2 minutes. Whisk in the sifted powdered sugar, vanilla, and a pinch of salt. Add milk 1 tablespoon at a time until the glaze is thick but pourable (it should coat the back of a spoon).
  12. Drizzle the glaze over the cooled muffins. Let it set for about 10 minutes before serving.

Notes

Do not squeeze the moisture out of the zucchini—it keeps the muffins tender. For the brown butter, use a light-colored pan to monitor the color change and do not walk away as it can burn quickly. The muffins taste even better the next day as flavors meld.

Nutrition

Keywords: chocolate chip zucchini muffins, brown butter glaze, easy muffin recipe, zucchini muffins, one bowl muffins

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