Chocolate Peanut Butter Zucchini Muffins
Posted Aug 17, 2017, Updated Jul 16, 2024
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Chocolate Peanut Butter Zucchini Muffins are a nutritious breakfast containing protein, fruit & vegetables. They’re moist and loaded with chocolate peanut butter flavor!
These chocolate peanut butter zucchini muffins are a delicious breakfast full of healthy ingredients.
They’re gluten free and are hearty enough to keep you full until lunch.
Plus, they’re moist, chocolatey with a rich peanut butter flavor and chocolate chips in every bite!
How to Make Chocolate Peanut Butter Zucchini Muffins
These muffins can either be made by blending the wet ingredients together in a Vitamix (or another high-powered blender) so the zucchini is undetectable.
Or, you can just shred the zucchini and mix it into the batter with the chocolate chips. Either way, they are easy to make & irresistibly delicious.
Peanut Butter Chocolate Zucchini Muffins: Substituions
- Coconut oil. Butter or ghee can be used in place of the coconut oil.
- Peanut Butter. any nut or seed butter works well in this recipe.
- Coconut sugar. Organic cane sugar or granulated sugar are good substitutes.
Serve
Serve these chocolate zucchini muffins warm with a cup of coffee for a delicious morning breakfast!
Or, you can serve them with a spread of jam, a dollop of homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Reheat in the microwave or oven set to warm.
Chocolate Peanut Butter Zucchini Muffins FAQs
Yes, you can double the recipe to make 24 muffins.
You can spray the muffin tin with cooking spray or oil. Or, butter each well of a muffin tin with your hands and lightly sprinkle it with flour.
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Chocolate Peanut Butter Zucchini Muffins
Ingredients
- 2 large overripe bananas (mashed, about 1 cup)
- 1 cup zucchini (shredded, about 1 small zucchini)
- ¼ cup coconut oil (melted)
- ¼ cup creamy peanut butter
- 2 Tablespoons maple Syrup
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup coconut flour
- ¼ cup almond flour
- ¼ cup cocoa powder
- 2 Tablespoons coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease a standard 12-cup muffin tin (line if desired). Set aside.
- Combine coconut flour, almond flour, cocoa powder, coconut sugar, baking powder, baking soda, salt and cinnamon in a large mixing bowl. Set aside.
- In a large, glass mixing bowl (or on a stovetop over low heat) melt together coconut oil and peanut butter (for about 1 minute on high), stir until combined.
- Put the zucchini and mashed banana into the container of your Vitamix blender. Blend until smooth (about 15-30 seconds)
- Add the melted peanut butter/coconut oil mixture, maple syrup and vanilla and blend until smooth.
- Add eggs and blend until just combined.
- Pour wet ingredients from the Vitamix into the bowl with the dry ingredients. Stir until completely combined.
- Gently mix in chocolate chips.
- Pour about ¼ cup batter into each prepared muffin well until all the batter is used.
- Bake for 20-25 minutes, until top is set and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before gently removing each muffing from the pan to a wire rack to cool.
- Enjoy!
Notes
- Coconut oil. Butter or ghee can be used in place of the coconut oil.
- Peanut Butter. any nut or seed butter works well in this recipe.
- Coconut sugar. Organic cane sugar or granulated sugar are good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these twice now. Very yummy. I left out the maple syrup each time because we try to eat less sweet things. But if I didn’t have coconut sugar, I’d leave it out and use the maple syrup. I added some beetroot powder, I think about a tablespoon, just to add more nutrition. Thank you for such a healthy delicious recipe!
How long do these keep for in the freezer? Do you do anything special to pack them for freezing
They will keep for up to 2 months in the freezer (if they last that long). I always flash-freeze them on a baking sheet, then transfer the frozen muffins to a ziplock back. If you think it will be a while before you finish a batch, I do recommend wrapping them in plastic wrap or foil and then putting them in an airtight container in the freezer.
sooo many good recipes, thank you for all of them! I can’t decide if I want to try this first or the breakfast cookies. probably this because…peanut butter! I have a question re the zucchini. If it goes in a blender, do I have to shred it beforehand? Do you shred in order to squeeze out the water or can I just chop it into smaller pieces, go by weight and let the blender do the rest?
Hey! You do not have to shred the zucchini before adding it to the blender, I often do exactly what you described! I shred it in order to get an accurate measurement to ensure that the recipe turns out well for my readers! I do not squeeze out the water when using fresh zucchini!
Thank you for the quick response. I can’t wait to try it!
These look awesome and delicious! Can’t wait to try them but is it possible to replace the eggs with vegan eggs (flax or chia)?
What brand of peanut butter do you use? I’ve been looking for one that’s this runny!
I LOVE Crazy Richards! If you have a Trader Joe’s near you their creamy salted peanut butter (with an orange label) is also delicious!