Posted Aug 17, 2017, Updated Jul 16, 2024 These chocolate peanut butter zucchini muffins are a delicious breakfast full of healthy ingredients. They’re gluten free and are hearty enough to keep you full until lunch. Plus, they’re moist, chocolatey with a rich peanut butter flavor and chocolate chips in every bite!
How to Make Chocolate Peanut Butter Zucchini Muffins
These muffins can either be made by blending the wet ingredients together in a Vitamix (or another high-powered blender) so the zucchini is undetectable. Or, you can just shred the zucchini and mix it into the batter with the chocolate chips. Either way, they are easy to make & irresistibly delicious.
Peanut Butter Chocolate Zucchini Muffins: Substituions
Coconut oil. Butter or ghee can be used in place of the coconut oil. Peanut Butter. any nut or seed butter works well in this recipe. Coconut sugar. Organic cane sugar or granulated sugar are good substitutes.
Serve
Serve these chocolate zucchini muffins warm with a cup of coffee for a delicious morning breakfast! Or, you can serve them with a spread of jam, a dollop of homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter).
Store/Freeze
Store these muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months. Reheat in the microwave or oven set to warm. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
