Peanut Butter Chocolate Zucchini Muffins

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Peanut Butter Chocolate Zucchini Muffins are the perfect breakfast! This recipe is grain-free, gluten-free, dairy-free has no refined sugar and is paleo-friendly! Plus they are loaded with protein, sneaky veggies and are freezer-friendly! 

Overhead view of Peanut Butter Chocolate Zucchini Muffins in a muffin tin with two muffins on plates next ot the tin

We have chocolate. 

We have peanut butter. 

AND we have sneaky veggies. 

And we get to eat all three of them for breakfast! I think if there was such a thing as a “spirit recipe” these Peanut Butter Chocolate Zucchini Muffins would be mine.

Side view of Peanut Butter Chocolate Zucchini Muffins in a muffin tin surrounded by peanuts and chocolate chips

I mean seriously! You all know that chocolate and peanut butter is my all-time favorite flavor combination {see here, here, here here, and here and just about everywhere on this blog}!

You also know that I have the habit of sneaking veggies into just about everything {don’t believe me, click here, there, anywhere}! AND that breakfast is my absolute favorite meal of the day! Sooo…if you’re anything like me, then these gluten-free Chocolate Zucchini Muffins recipe will quickly become your new favorite morning meal!

overhead view of one Peanut Butter Chocolate Zucchini Muffin cut in half on a plate

Not only do I thoroughly enjoy every bite of these beauties, but my kids really go crazy for them! Sometimes they prefer their muffins slathered with nut butter or sprinkled with cinnamon sugar, but these Peanut Butter Chocolate Zucchini Muffins stand on their own!

My son was SO disappointed when the last one was eaten that we made another batch right away!  They really taste amazing {like a brownie in muffin form} and a perfect texture! Plus they’re grain-free, refined sugar free, dairy free AND paleo-friendly! Seriously so much to love!

How do you make Peanut Butter Chocolate Zucchini Muffins 

1. Use a Vitamix (or other high-powered blender)

As always when I make sneaky veggie recipes I combine the wet ingredients in the Vitamix. This ensures that the zucchini is completely undetectable {as you can see from the pictures}, which is an absolute must in my house! However I have to pause to tell you something hilarious…I have trained my kids to think that zucchini is a necessary ingredient in muffins! LOL!

I’m totally not kidding either. Even though they can’t see it they know it’s there. And whenever they see me pull out zucchini they get excited! Or when we run out of muffins they will rush to the freezer, grab some shredded zucchini, and put it on the counter to remind me to make more! Dear Vitmaix, I love you for making it so easy to feed my kids veggies! 😉

front view of a stack of three Peanut Butter Chocolate Zucchini Muffins with one cut in half with peanut butter spread on it next ot the stack

Peanut Butter Chocolate Zucchini Muffins: Substituions 

As always I recommend making these muffins as written! But here are a few potential substitutions!

  • Coconut oil. Butter or ghee can be used in place of the coconut oil!
  • Peanut Butter. If you choose to use another nut or seed butter {which is totally acceptable…I guess} 😉 you may need to make some adjustments. I use this peanut butter and it’s very runny and smooth. So if you use a firmer nut/seed butter you might need to increase the amount of coconut oil or liquid sweetener by 1-2 TBS or add 1-2 TBS almond milk! Using almond, cashew or sunflower seed butter makes these muffins paleo-friendly!
  • Coconut sugar. Any granulated sweetener can be used in place of coconut sugar. Just be sure it complies with your dietary needs!
  • And that’s it! Please don’t tamper with the amount or type of flour. Both coconut flour and almond flour have very unique properties so please do not make any substitutions!

Overhead view of one Peanut Butter Chocolate Zucchini Muffins cut in half with peanut butter spread on it


Peanut Butter Chocolate Zucchini Muffins

Peanut Butter Chocolate Zucchini Muffins are the perfect breakfast! This recipe is grain-free, gluten-free, dairy-free has no refined sugar and is paleo-friendly! Plus they are loaded with protein, sneaky veggies and are freezer-friendly! Make them today! 
5 from 2 votes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 184.5
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes



  • 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!


Alternately you can make this into bread using a lined and greased 8x4” or 9x5” loaf pan. Bake for 30-40 minutes (less for a larger pan)!


Calories: 184.5kcal | Carbohydrates: 18.2g | Protein: 4.3g | Fat: 12g | Cholesterol: 31mg | Potassium: 180.2mg | Fiber: 3.5g | Sugar: 11g | Vitamin A: 235IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Overhead view of Peanut Butter Chocolate Zucchini Muffins in a muffin tin

How do you feel about muffins in your house?! We live on muffins! I can’t seem to keep them around because they get eaten as fast as I can bake them!

Question: What would be your ideal muffin flavor combination?! I would love suggestions from you to make your spirit muffin! 😉


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Recipe Rating


  1. 5 stars
    I love sneaking zucchini in to muffins and sweet breads. It’s one of my favorite mom hacks to sneak the veggies in…LOL

  2. 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.

  3. These look heavenly! Always a big fan of chocolate and peanut butter. Also love your beautiful photos!

  4. Oh my! Love everything about these muffins!! Love the chocolate/pb combination and then the hidden veggies! Totally a must make!

  5. 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?

  6. Ha ha! That’s great your kids think you need zucchini to make muffins… I can’t wait to try these. They look scrumptious!

  7. So many of my favorite words in one recipe title!!! Sneaking veggies in to everything is one of my go to moves around here!