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Moist Zucchini Chocolate Chip Muffins with Cream Cheese Swirl

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These moist zucchini chocolate chip muffins with a luscious cream cheese swirl are perfect for an easy homemade breakfast that feels indulgent while sneaking in some greens.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ⅓ cup (80 ml) vegetable oil (canola or sunflower preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (about 180 g) grated zucchini, squeezed of excess moisture
  • 1 cup (180 g) semi-sweet or dark chocolate chips
  • 4 ounces (115 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar
  • 1 tablespoon (15 ml) milk

Instructions

  1. Grate about 1½ cups (180 g) of zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  2. In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
  3. In a separate small bowl, beat 4 ounces (115 g) softened cream cheese with ¼ cup (30 g) powdered sugar and 1 tablespoon (15 ml) milk until smooth and creamy. Set aside.
  4. In another bowl, whisk ¾ cup (150 g) granulated sugar with ⅓ cup (80 ml) vegetable oil until combined. Add 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  5. Gently fold the drained zucchini and 1 cup (180 g) chocolate chips into the wet mixture.
  6. Add the dry ingredients to the wet zucchini mixture, folding just until combined. Avoid overmixing.
  7. Spoon batter into a greased or lined 12-cup muffin pan, filling each about two-thirds full. Drop a tablespoon of the cream cheese mixture on top of each muffin, then use a toothpick or knife to swirl it gently through the batter.
  8. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Squeeze zucchini well to avoid soggy muffins. Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for best texture. Swirl cream cheese gently to create pockets of creamy richness. Check muffins starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, cream cheese swirl, breakfast muffins, moist muffins, easy breakfast, homemade muffins

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