Can I Make Peanut Butter Chocolate Zucchini Muffins Ahead of Time?

Yes. Peanut Butter Chocolate Zucchini Muffins are a convenient make-ahead option because they stay moist after baking and can also be frozen. Allow the muffins to cool completely before storing them in an airtight container. For longer storage, wrap the cooled muffins well and freeze them for up to three months. Thaw them before serving and warm briefly if you prefer a softer, freshly baked texture.

Do I Need to Peel or Drain the Zucchini?

No. There is no need to peel the zucchini before shredding it, and you should not squeeze or blot away its moisture for this recipe. The zucchini's natural liquid helps give Peanut Butter Chocolate Zucchini Muffins their tender, moist crumb. The peel also softens during baking and has little effect on flavor. You can peel it, however, if you prefer not to see green flecks in the finished muffins.

Can I Use Natural Peanut Butter in Zucchini Muffins?

Yes. Smooth natural peanut butter can be used as long as you thoroughly stir the separated oil back into the peanut butter before measuring it. Creamy processed peanut butter also works well. Avoid crunchy peanut butter when possible because it can produce a more crumbly texture. Smooth peanut butter distributes evenly throughout the batter and provides consistent peanut flavor in every bite.

Easy Peanut Butter Chocolate Zucchini Muffins

Name: Peanut Butter Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: PT-496194H21M24S
Total time: 41 min
Cuisine: American
Ingredients: 1 and 2/3 cups (208g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/3 cup (80ml) vegetable oil or olive oil; 1/2 cup (125g) creamy peanut butter; 2/3 cup (133g) packed light or dark brown sugar; 1/3 cup (113g) honey; 2 large eggs, at room temperature; 1/3 cup (80ml) milk, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/2 cups (180g) freshly shredded zucchini, not blotted; 1 cup (180g) semi-sweet chocolate chips

Description

Moist Peanut Butter Chocolate Zucchini Muffins made with creamy peanut butter, freshly shredded zucchini, honey, brown sugar, and semi-sweet chocolate chips. These easy homemade muffins have tender centers, tall tops, and a rich peanut butter-chocolate flavor.

Ingredients

Scale

1 and 2/3 cups (208g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup (80ml) vegetable oil or olive oil
1/2 cup (125g) creamy peanut butter
2/3 cup (133g) packed light or dark brown sugar
1/3 cup (113g) honey
2 large eggs, at room temperature
1/3 cup (80ml) milk, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (180g) freshly shredded zucchini, not blotted
1 cup (180g) semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (218°C). Grease or line a 12-cup muffin pan and prepare 3 additional cups in a second muffin pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a separate bowl, whisk the oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla until smooth and combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the freshly shredded zucchini and semi-sweet chocolate chips with a spatula. Do not squeeze or blot the zucchini before adding it.
Divide the thick batter evenly among 15 prepared muffin cups, filling each cup to the top.
Bake at 425°F (218°C) for 5 minutes.
Without opening the oven door or removing the muffins, reduce the temperature to 350°F (177°C) and continue baking for 16 to 18 minutes.
Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs but no wet batter.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling before serving.

Notes

Do not blot or squeeze the shredded zucchini because its natural moisture helps keep the muffins soft and tender.
Use smooth creamy peanut butter for the best texture. Natural peanut butter can be used if its separated oil is thoroughly stirred in first.
Avoid overmixing the batter, as this can make the muffins dense or tough.
Whole wheat flour may be substituted for all-purpose flour, although the muffins will have a denser texture.
Pure maple syrup or granulated sugar may be substituted for the honey if necessary.
The initial 5 minutes at 425°F help the muffins rise and develop taller tops.
Cool muffins completely before storing in an airtight container.
For longer storage, tightly wrap cooled muffins and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 21-23 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 274
Sugar: 23g
Sodium: 200mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 26mg