Cocoa-Zucchini Muffins with Cream Cheese Swirl
A dessert-style zucchini muffin with rich cocoa, a tender crumb, and a cream cheese swirl. This four-serving bake blends subtle zucchini moisture with chocolatey sweetness for a kid-friendly snack-ready treat.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ cup all-purpose flour
- ½ 1/3 cup unsweetened cocoa powder
- ½ 1/2 cup granulated sugar
- ½ 1/2 teaspoon baking powder
- ½ 1/4 teaspoon baking soda
- ½ 1/4 teaspoon salt
- ½ 1/2 cup shredded zucchini (squeezed dry)
- ½ 1/2 cup buttermilk
- ½ 1/4 cup vegetable oil
- ½ large egg
- ½ teaspoon vanilla extract
- 1 tablespoons cream cheese, softened
- ½ 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin and lightly grease.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk zucchini, buttermilk, oil, egg, and vanilla.
- Combine wet and dry ingredients just until integrated; fill cups 3/4 full.
- Mix cream cheese with powdered sugar until smooth; drop a teaspoon into each cup and swirl.
- Bake 18–22 minutes until a toothpick comes out with a few crumbs; cool briefly.
- Optional: dust with cocoa or sprinkle powdered sugar; serve warm.
Chef’s Pro Tips
- Squeeze excess moisture from zucchini for a lighter crumb.
- Brown the edges slightly for extra flavor—watch closely near end.
- For a tangy finish, use buttermilk and a touch of cream cheese swirl.
Serving Suggestions
Pair with fresh berries and a dollop of yogurt for a balanced plate.
Storage Instructions
Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 1 month.
Nutritional Estimates
Per serving · 2 servings total
| calories | 250 |
|---|---|
| protein | 6 |
| carbs | 34 |
| fat | 12 |
| fiber | 2 |
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