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Best Double Chocolate Zucchini Muffins with Cream Cheese Glaze

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Rich, fudgy, and intensely chocolatey double chocolate zucchini muffins with a tangy cream cheese glaze. The zucchini disappears completely, making these a perfect way to sneak vegetables into a delicious treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon espresso powder (optional but highly recommended)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (about 1 medium zucchini) grated and squeezed dry zucchini
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease the cups well.
  2. Grate the zucchini using the large holes of a box grater to get about 1 ½ cups. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove as much liquid as possible. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, salt, and espresso powder (if using).
  4. In a separate bowl, whisk the eggs until light and frothy. Add the vegetable oil, buttermilk, and vanilla extract, and whisk until well combined.
  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 squeezed zucchini and most of the chocolate chips (reserve a handful for topping). Fold gently until evenly distributed.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
  8. Bake on the middle rack for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the muffins cool, make the glaze: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add the sifted powdered sugar and vanilla extract, and beat until combined. Add milk, one tablespoon at a time, until the glaze reaches a pourable consistency.
  10. Once the muffins are completely cool, drizzle the cream cheese glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Do not skip squeezing the zucchini dry—this prevents soggy muffins. Room temperature ingredients help the batter come together smoothly. For best results, measure flour using the spoon and level method. The muffins taste even better the next day as flavors meld.

Nutrition

Keywords: double chocolate zucchini muffins, cream cheese glaze, chocolate zucchini muffins, healthy muffins, vegetable muffins, easy muffin recipe

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