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 love sneaking zucchini in to muffins and sweet breads. It’s one of my favorite mom hacks to sneak the veggies in…LOL
Chocolate for breakfast and I get to sneak in some veggies!? That is a win in my book!
I have so much zucchini to use up from our garden and no better way then to put it with two of my favorite things, chocolate and peanut butter! Will have to whip some up soon here since I’ve put baking off a couple days with the heat.
These look heavenly! Always a big fan of chocolate and peanut butter. Also love your beautiful photos!
Oh my! Love everything about these muffins!! Love the chocolate/pb combination and then the hidden veggies! Totally a must make!
Fruit AND veggies for the win! Packing it all in for this recipe!
I love how you sneak zucchini into so many of your baked goods. 🙂
This photos are really beautiful!! They’re so clear and crisp and make the muffins look so good!! I wonder how these would be with a replacement for the eggs?
Ha ha! That’s great your kids think you need zucchini to make muffins… I can’t wait to try these. They look scrumptious!
So many of my favorite words in one recipe title!!! Sneaking veggies in to everything is one of my go to moves around here!