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Moist Double Chocolate Zucchini Muffins Easy Recipe with Cream Cheese Swirl

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These double chocolate zucchini muffins are moist, rich, and surprisingly light thanks to zucchini, with a luscious cream cheese swirl that adds a tangy softness. Perfect for breakfast, snacks, or dessert, they are easy to make and crowd-pleasing.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (for a lighter muffin, try half whole wheat)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • ½ cup (90g) mini chocolate chips or chopped dark chocolate (optional)
  • For the Cream Cheese Swirl:
  • 4 oz (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) milk or cream (to loosen, if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Using a fine grater, shred the zucchini. Place it in a clean kitchen towel and squeeze out excess moisture until you have about 1 ½ cups (150g).
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and slightly fluffy—about 2 minutes by hand or 1 minute with a mixer.
  5. Stir the grated zucchini into the wet mixture until evenly distributed.
  6. Gently fold the wet ingredients into the dry mix using a spatula until no streaks of flour remain. Do not overmix.
  7. Fold in the mini chocolate chips if using, saving a few to sprinkle on top if desired.
  8. In a small bowl, beat together the softened cream cheese, sugar, vanilla, and milk until smooth and spreadable.
  9. Spoon about 2 tablespoons (30g) of muffin batter into each cup. Add a dollop (about 1 teaspoon) of the cream cheese mixture on top, then cover with another 1 tablespoon of batter. Use a toothpick or skewer to swirl the cream cheese gently into the batter.
  10. Bake for 18–22 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
  11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Do not overmix batter to keep muffins tender. Start checking muffins at 18 minutes to avoid overbaking. For dairy-free, substitute cream cheese and use coconut oil. For gluten-free, use a cup-for-cup gluten-free flour blend and adjust baking time if needed. The cream cheese swirl adds tang and moistness but can be omitted with adjustments to oil or yogurt.

Nutrition

Keywords: double chocolate, zucchini muffins, cream cheese swirl, moist muffins, chocolate snack, easy muffins, healthy chocolate muffins

Find it online: https://recipebelle.com/moist-double-chocolate-zucchini-muffins-easy-recipe-with-cream-cheese-swirl/