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Peanut Butter Drizzled Zucchini Chocolate Chip Muffins

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Moist zucchini chocolate chip muffins topped with a creamy peanut butter drizzle, offering a delicious balance of sweetness and wholesome texture.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups grated zucchini
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mini chocolate chips
  • 1/4 cup creamy peanut butter, melted

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix zucchini, sugar, oil, eggs, and vanilla until smooth.
  3. In another bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually combine dry ingredients with wet mixture, stirring gently.
  5. Fold in chocolate chips evenly.
  6. Divide batter into muffin cups, filling about 3/4 full.
  7. Bake for 20–25 minutes until a toothpick comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a rack.
  9. Drizzle melted peanut butter over cooled muffins and let set before serving.

Notes

  • Do not overmix batter to keep muffins light and fluffy.
  • No need to squeeze moisture from zucchini.
  • Use mini chocolate chips for better distribution.
  • Substitute half flour with whole wheat for a healthier option.
  • Peanut butter drizzle can be replaced with chocolate drizzle.

Nutrition

Find it online: https://savorymomskitchen.com/peanut-butter-drizzled-zucchini-chocolate-chip-muffins/