Zucchini Chocolate Chip Muffins with Cream Cheese Frosting
Moist and rich chocolate zucchini muffins studded with chocolate chips and topped with smooth, tangy cream cheese frosting. A comforting homemade treat perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
¾ cup salted butter, softened
½ cup granulated sugar
½ cup light brown sugar
⅔ cup whole milk
2 large eggs
1 cup zucchini, grated and wrung dry (about ½ medium zucchini)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup cocoa powder
2 cups all-purpose flour
1 cup chocolate chips
8 ounces cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons whole milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy.
- Add the milk, eggs, and grated zucchini. Mix until fully incorporated.
- Add baking powder, baking soda, cocoa powder, and flour. Mix on medium speed until smooth and combined, being careful not to overmix.
- Gently fold in the chocolate chips.
- Spray a 12-cup muffin tin with nonstick spray and divide the batter evenly among the cups.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once muffins are completely cooled, frost generously and serve.
Notes
Wring out excess moisture from the zucchini to prevent dense muffins.
Do not overmix the batter to keep the texture light and tender.
Store frosted muffins in an airtight container in the refrigerator for up to 4 days.
Let refrigerated muffins sit at room temperature for 20–30 minutes before serving.
Freeze unfrosted muffins for up to 2 months and thaw before frosting.
Optional variations: substitute white chocolate chips, add chopped nuts, or add a pinch of cinnamon or espresso powder.
Nutrition
- Serving Size: 1 muffin
- Calories: 395 kcal
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
