Zucchini is still going strong in most gardens (hi Mom!), so I’m featuring another zucchini recipe today. You can never have too many zucchini recipes in your repertoire, but there are almost always TOO many zucchinis in your garden. They grow like weeds, seriously! I enjoy zucchini as a side dish but really love it in breads, which shouldn’t be a big shocker since I am an admitted carb-o-holic!
I love, love the chocolate espresso zucchini brownies I shared last week. They are so tasty and you don’t even realize there is zucchini hidden in those bad boys, which makes them the perfect way to sneak zucchini past your picky eaters. With this recipe, the zucchini is out front, loud and proud and still delicious.
I was inspired by one of my favorite desserts: chocolate cupcakes with cream cheese filling. When I was back home, we reminisced about our favorite treats and we all universally loved these cupcakes.
It surprised my Mom a bit because she apparently didn’t realize we loved them so much. They are a great treat and every time I bring them to a potluck, I receive multiple requests for the recipe. They are super easy to make and the most popular recipe on Eat Laugh Purr. Fun fact: They are also the first recipe I posted on the blog too!
Since I love zucchini bread and that cheesecake filling (minus the chocolate chips in this recipe, of course!), I thought they would pair beautifully. And they did! Because I also adore streusel, I decided to make these even more special by adding some crunchy goodness to them too.
These makes a relatively small batch, about 12 muffins, which is perfect for me. I don’t need 24 of these decadent muffins sitting on my counter, tempting me. However, you can easily double the batch if you’re feeding a crowd or have better self-control than me!
If your garden is overflowing with zucchini, this is a great way to use some up and surprise your family and friends with a satisfying treat.