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 zucchini muffin that I'll bet you didn't see coming!
Servings: 24 servings
Calories: 322kcal
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup canola oil
- ⅓ cup cocoa powder
- 1½ 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
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1½ 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 ¾'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: 1serving | Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 178mg | Potassium: 148mg | Fiber: 2g | Sugar: 25g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
