Chocolate Peanut Butter Zucchini Muffins
These Chocolate Peanut Butter Zucchini Muffins are based on my classic Chocolate Zucchini Muffins, with the bonus of peanut butter. They’re rich, moist, and packed with chocolatey flavor.
Servings: 16 muffins
Calories: 347kcal
Ingredients
- ½ cup (112 g) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 cups (256 g) all-purpose flour
- ½ cup (64 g) Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups finely shredded zucchini, do not drain (2-3 medium zucchini)
- 1 ¼ cups (210 g) semi-sweet chocolate chunks, plus more for topping (optional)
- 1 cup (182 g) peanut butter chips, plus more for topping
Instructions
- Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. (I made 16 muffins.)
- In a large bowl or the bowl of a stand mixer, combine oil, sugar, and vanilla. Mix on medium speed until smooth, about 1-2 minutes.
- Add the flour, cocoa, baking soda, baking powder, and salt. Mix on low speed until just combined.
- Fold in the zucchini, chocolate chunks, and peanut butter chips.
- Scoop about 3 tablespoons of batter into each cupcake liner. Top with a few (3–5) extra chocolate chunks and peanut butter chips, if desired.
- Bake for 25–30 minutes, or until a toothpick comes out mostly clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 347kcal