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Best Double Chocolate Zucchini Muffins with Cream Cheese Swirl

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These incredibly moist double chocolate zucchini muffins feature a tangy cream cheese swirl and are packed with chocolate flavor. They’re a delicious way to sneak in a vegetable, perfect for breakfast, brunch, or a snack.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • 1 cup (175g) semi-sweet chocolate chips, divided
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
  2. Grate zucchini using the large holes of a box grater. Place in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Set aside.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  4. In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
  5. Pour dry ingredients into wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
  6. Fold in squeezed zucchini and ¾ cup of chocolate chips (reserve remaining ¼ cup for topping).
  7. In a small bowl, beat softened cream cheese with powdered sugar and milk until smooth and creamy.
  8. Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Drop a small spoonful (about 1 teaspoon) of cream cheese mixture onto the center of each muffin. Use a toothpick or knife to gently swirl into the batter with a few figure-eight motions.
  10. Sprinkle reserved chocolate chips over the tops and press in lightly.
  11. Bake for 18-22 minutes, until a toothpick inserted into the center (avoiding cream cheese swirl) comes out with a few moist crumbs.
  12. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t skip squeezing the zucchini dry—excess moisture will make muffins soggy. Use room temperature ingredients for best results. Do not overmix the batter or over-swirl the cream cheese. Let muffins cool completely before storing.

Nutrition

Keywords: double chocolate zucchini muffins, cream cheese swirl, chocolate zucchini muffins, moist zucchini muffins, easy muffin recipe

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