If it’s got peanut butter in it, I’ll eat it. I also happen to really love zucchini. When I stumbled across a recipe for Chocolate, Peanut Butter, and Zucchini muffins back in the early part of the year when COVID was something happening somewhere else, I was all in. Had to try it. The end.
They were – okay. Not great. Not bad. Just okay. Okay enough to try again.
I started experimenting – I had a lot of time in quarantine after all – and each batch got progressively better. And finally, I nailed it. Accidentally. I left out an ingredient – baking soda – noticed it once the tin was in the oven, and hoped for the best.
They were perfect.
Because I don’t believe in a dissertation before you get to the recipe, here you go: the best Chocolate, Peanut Butter, and Zucchini muffins you will ever have.
- ½ cup smooth peanut butter
- 1 ripe banana, mashed (medium-sized)
- ¼ cup of honey (heaping)
- ¼ cup of unsweetened cocoa powder (heaping)
- 2 tbsp of flaxseed meal
- 1 tsp vanilla extract
- 1 cup shredded zucchini, water patted out
- Preheat oven to 375 and spray a muffin tin with non-stick cooking spray.
- Shred the zucchini. Make sure you remove as much moisture as you can. I put a napkin in a bowl so it’s overflowing the sides, grate the zucchini, then fold the napkin over it to soak up the moisture. Set it aside to continue absorbing the moisture.
- In a bowl, combine peanut butter, banana, honey, cocoa powder, flaxseed, and vanilla.
- Fold in the zucchini.
- Separate the mix into muffin tins. You can make up to 12 small ones, but I like to fill the tins quite a bit, giving me 6-7 big muffins.
- Cook for 20 minutes.
I like to spread a bit of peanut butter on top of them. I also recommend leaving a few chunks of bananas, particularly if you like bananas. I’ve found that squeezing out as much of the moisture from the zucchini as you can before you fold it into the batter is key. Too much moisture, and the muffins collapse.
Keep them in an airtight container in the fridge and enjoy.
Let me know if you make them!