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Chocolate Zucchini Muffins with Peanut Butter

Three great tastes that go great together. These Chocolate Zucchini Muffins with Peanut Butter are a delicious twist on a sweet zucchini muffin that I’ll bet you didn’t see coming!

A closeup vertical photo of a Chocolate Zucchini Muffin with Peanut Butter on a black and white plate with a stack of muffins in the background.

I originally shared this recipe in 2014. I’ve recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

 

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Zucchini Muffins is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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A vertical image of Chocolate Zucchini Muffins with Peanut Butter on a baking sheet in the foreground and a plate with muffins in the background.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

What I wrote about this recipe in 2014:

You know it as well as I do, zucchini recipes are everywhere this time of year.

Every blogger in every corner of the world is trying to come up with something different and unusual that you’ve never seen before.

Now, I’m not saying that my recipe for Chocolate and Peanut Butter Zucchini Muffins are all that different, or unique, but what I am saying is that they are delicious and I hope you’ll decide to try them.

Why this recipe works:

These muffins are very moist and tender and they have the wonderful, rich taste of chocolate and peanut butter that I think is just about everyone’s favorite flavor combination.

They’re sweet, but not overly sweet making them perfect for breakfast, a lunchbox treat, or an after-school snack for the kids.

Plus, the zucchini is virtually invisible and tasteless so they’re an excellent way to get your kids to eat their veggies without them even knowing they’re having something healthy!

Can these zucchini muffins be frozen after baking?

They freeze exceptionally well, so eat a few now and stash a few in the freezer to enjoy when fresh garden zucchini is a distant memory…and as we all know, that happens a lot sooner than anybody ever hopes for.

How long will this recipe take to make from start to finish?

Preparing and mixing the ingredients will take approximately 10 minutes.

Baking the muffins takes about 30 minutes.

All total, you’ll be able to eat these muffins in about 45 minutes (a little cooling time is never a bad thing).

Not too shabby for something deliciouslouly homemade with a deceptive healthy factor that is virtually undetectable.

What happens if the water isn’t squeezed from the grated zucchini?

The entire structure of the batter will be off and the muffins will be a soupy mess that won’t bake properly.

How to easily remove the excess water from grated zucchini:

 

How to store chocolate zucchini muffins once baked:

Store these in an air-tight container at room temperature for up to 3 days.

After that, keep them refrigerated (in an air-tight container) for an additional 2-3 days if needed.

The step-by-step photo instructions for making Chocolate Zucchini Muffins with Peanut Butter:

  • In a large bowl with a hand mixer (or a stand mixer), beat the eggs, granulated sugar, and brown sugar until light and fluffy.
  • Add the oil, cocoa, vanilla, and shredded zucchini (which has been squeezed dry), and blend.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until just combined.
  • Add the dry ingredients into the wet ingredients and blend until combined, being careful not to overmix.
  • Switch to a wooden spoon and gently but evenly stir in the chocolate and peanut butter chips.
  • -Line 2 muffin tins with cupcake liners and spoon the batter into each tin, filling until 3/4’s full.
  • -Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
A closeup of the inside of a Chocolate Zucchini Muffin with Peanut Butter cut in half on a black and white plate.

Additional recipes using zucchini:

*Eggplant Zucchini Bread (shown below and featured in the video)

Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

Two loaves of Eggplant Zucchini Bread with a knife, an eggplant, and a zucchini, in the background.

*Zucchini and Sweet Corn Souffle (not shown)

When you’re looking for an unusual vegetable dish that pales all others in comparison, then this Zucchini and Sweet Corn Soufflé is just the recipe you need.

*Spaghetti Squash and Zucchini Pancakes (shown below)

Spaghetti squash and zucchini pancakes are so good that you’ll forget they’re good for you! You’re going to love these savory vegetable pancakes!!

A plate filled with fried Spaghetti Squash and Zucchini Pancakes with chives as garnish.

*Layered Zucchini Parmesan (not shown)

Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

*Chocolate Zucchini Muffins with Peanut Butter (shown below) THIS IS THE PLACE!!

A vertical closeup along with a title text overlay graphic of the inside of a Chocolate Zucchini Muffins with Peanut Butter.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s sweet zucchini muffins with chocolate and peanut butter chips.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

The inside of a Chocolate Zucchini Muffins with Peanut Butter

Chocolate Zucchini Muffins with Peanut Butter

Renee – Kudos Kitchen
Three great tastes that go great together. These Chocolate Zucchini Muffins with Peanut Butter are a delicious twist on a zucchini muffin that I’ll bet you didn’t see coming!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast and Brunch, healthy snacks, muffins
Servings 24 servings
Calories 322 kcal

Ingredients
  

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 cup canola oil
  • 1/3 cup cocoa powder
  • teaspoons pure vanilla extract
  • 3 cups shredded zucchini, that has been squeezed dry do not omit this step
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips
  • cups peanut butter chips

Instructions
 

  • -Preheat oven to 350° Fahrenheit
  • -In a large bowl with a hand mixer (or a stand mixer), beat the eggs, granulated sugar, and brown sugar until light and fluffy.
  • -Add the oil, cocoa, vanilla, shredded zucchini (which has been squeezed dry), and blend.
  • -In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until just combined.
  • -Add the dry ingredients into the wet ingredients and blend until combined, being careful not to overmix.
  • -Switch to a wooden spoon and gently but evenly stir in the chocolate and peanut butter chips.
  • -Line 2 muffin tins with cupcake liners and spoon the batter into each tin, filling until 3/4’s full.
  • -Bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • -Remove from the oven and cool on a wire rack.

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 26mgSodium: 178mgPotassium: 148mgFiber: 2gSugar: 25gVitamin A: 69IUVitamin C: 3mgCalcium: 26mgIron: 2mg
Keyword chocolate zucchini muffins, chocolate zucchini muffins with peanut butter, sweet zucchini muffins
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Recipe Rating




Paula

Sunday 10th of August 2014

Love the *teacher's glasses* and these muffins look absolutely scrumptious!

Connie | URBAN BAKES

Sunday 10th of August 2014

I gotta tell ya, I hear you with zucchinis popping up everywhere in recipes but I've actually never tried it! It must be good as you say because it's so popular now. Thanks for the reminder to try this soon :)

Aly ~ Cooking In Stilettos

Friday 8th of August 2014

Love how there is zucchini in this :)

Angela| Mind Over Batter

Friday 8th of August 2014

Yes!! This is probably the only way I can get my kids to eat zucchini. I need to try these. I must be the only food blogger left who doesn't have a zucchini recipe on her blog. And yes, please provide a tutorial on painting items!

valmg @ From Val's Kitchen

Friday 8th of August 2014

Wow! My brother is looking at these drooling!