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Zucchini Chocolate Chip Muffins with Cream Cheese Frosting
Zucchini chocolate chip muffins with cream cheese frosting are so good. They're a yummy way to use up all of your summer zucchini and make the perfect treat anytime of day.
Prep Time
10 mins
Cook Time
10 mins
Decorating Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 395 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Muffins
- ¾ cup salted butter
- 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 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cocoa powder
- 2 cups all-purpose flour
- 1 cup chocolate chips
Cream Cheese Frosting
- 8 ounces cream cheese room temperature.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons whole milk
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter and sugars together for 2-3 minutes using an electric hand mixer.
- Add the milk, eggs, and zucchini. Mix again until the eggs are fully incorporated into the batter.
- Whisk in the baking powder, baking soda, cocoa powder, and flour on medium speed until the batter is smooth and homogenous.
- Fold in the chocolate chips until they are evenly distributed throughout the mixture.
- Spray a muffin tin with nonstick cooking spray. Divide the batter among the tin and bake for 20 minutes.
- Allow the muffins to cool in pan for 10 minutes before removing and placing on wire rack.
- Prepare the frosting by whipping all of the frosting ingredients together in a large bowl. Mix until smooth and creamy.
- Frost the muffins, serve, and enjoy!
Cup of Yum
Notes
- Unsure if the muffins are still cooked all the way? Poke one with a toothpick. As long as only a few crumbs stick to the toothpick, you can remove the pan from the oven. The muffins will finish baking as they cool.
- Do not over mix your batter. It may cause the muffins to turn out tough or dense instead of light and fluffy.
- Allow muffins to totally cool before frosting them.
- Grate zucchini and use a clean dish towel to wring out as much moisture as possible from it before adding it to the batter mixture.
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
82mg
(27%)
Sodium
272mg
(11%)
Potassium
221mg
(6%)
Fiber
2g
(8%)
Sugar
47g
(94%)
Vitamin A
697IU
(14%)
Vitamin C
2mg
(2%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 272mg | 11% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.