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Moist Chocolate Chip Zucchini Muffins Recipe with Easy Brown Butter Glaze

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These moist chocolate chip zucchini muffins are a perfect way to sneak veggies into snacks with a rich, nutty brown butter glaze that elevates them to bakery-quality treats.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and cooled
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 ½ cups semi-sweet chocolate chips
  • ¼ cup unsalted butter (to brown)
  • 1 cup powdered sugar, sifted
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly. Grate zucchini and squeeze out excess moisture.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In another bowl, mix melted butter, granulated sugar, and brown sugar until smooth.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Stir in buttermilk, then fold in grated zucchini.
  6. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  7. Fold in chocolate chips evenly.
  8. Spoon batter into muffin cups, filling about ¾ full.
  9. Bake for 22-25 minutes until a toothpick inserted comes out with a few moist crumbs.
  10. Cool muffins in pan for 10 minutes, then transfer to wire rack to cool completely.
  11. To make glaze, brown butter in a small saucepan over medium heat until golden and nutty (3-4 minutes). Remove from heat.
  12. Whisk in powdered sugar, milk, vanilla extract, and salt until smooth. Adjust milk for desired consistency.
  13. Drizzle glaze over cooled muffins and let set.

Notes

Squeeze zucchini well to avoid soggy muffins. Watch butter carefully when browning to prevent burning. Do not overmix batter to keep muffins tender. Room temperature eggs blend better. Check muffins starting at 22 minutes for doneness. Adjust glaze thickness with milk or powdered sugar as needed. Batter can be refrigerated up to 24 hours before baking.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, brown butter glaze, moist muffins, easy muffins, healthy muffins, snack, breakfast, dessert

Find it online: https://sizzlesprout.com/moist-chocolate-chip-zucchini-muffins-recipe-with-easy-brown-butter-glaze/