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Blender Chocolate Chip Peanut Butter Zucchini Muffins. Everyone’s favorite effortless, healthy, and just SO DELICIOUS muffins! With summer zucchini, creamy salted peanut butter, whole wheat flour, and lots of chocolate chips, these are going to be on repeat – honestly all year long. Bite into these warm muffins, with extra peanut butter and flaky salt on top – so yummy. Those melty chocolate chips entice everyone!
These muffins!! They’re kind of like magic and I couldn’t be more excited to share the recipe. I love these so much!
Now, I’m sure some of you remember (and hopefully love) my blender banana muffins. Yes, the idea is the same, but instead of bananas, we’re using up all the summer zucchini and really packing in our vegetables and whole grains.
We love that.
Every time August comes around my focus is the same. How can I use up as much summer produce as possible? I know you all love fresh corn, zucchini, and peach recipes this time of year, so I really try to provide you with new, easy delicious ideas.
I knew I wanted to share something sweet today. It was either something with zucchini, peaches, or strawberries. In the end, these zucchini muffins won. How could they not?
Originally I was planning to make a straight zucchini muffin using the normal method of a box grater and shredded zucchini. But I was getting bored.
So I started to think some more on the idea. And then it hit me, what if I just blended the zucchini up in a blender instead of messing with a box grater? And then chocolate came into the picture – and then everything was exciting again.
I wasn’t sure the idea would work. I wasn’t sure if these would even taste good. But I was happily surprised when I opened the oven door to see perfect round muffins that smelled so delicious!!
Here are the quick and super easy details
Step 1: blend the zucchini
Grab your blender and add about 2 rounded cups of chopped zucchini. I used 1 green zucchini and 1 yellow summer squash. Either or works great!
Now blend until the zucchini is mashed up, but not puréed. See my photos for a visual.
Step 2: add the remaining ingredients
Next, add all remaining ingredients except the chocolate chips. So the peanut butter, coconut oil, maple syrup, eggs, vanilla, whole wheat flour, baking soda, cinnamon, and salt.
Blend until just combined. Be careful not to over-mix. You don’t want the muffins to turn out tough.
Step 3: fold in the chocolate chips
Finish and stir in lots of chocolate chips, I usually use dark chocolate, but semi-sweet morsels are just as delicious!
Step 4: and then bake!
These take about 20 minutes to bake and you can serve them pretty much right out of the oven. We love that!
I like to drizzle drippy peanut butter over each muffin and then a few flakes of sea salt. SO YUMMY! You’ll love every chocolatey, peanutty bite.
Oslo was and is obsessed with these. He’s eaten almost all of them himself (my dad ate the rest!). We love that he’s getting in some zucchini along with his chocolate fix!
These muffins aren’t too sweet, but we love them this way. Super soft and so incredibly tender with all the best flavors.
Every last bite leaves you wanting another. Which is totally fine because the zucchini and peanut butter give you a good dose of healthy nutrients!
Looking for sweet zucchini recipes? Here are a few ideas:
Chocolate Chip Zucchini Banana Muffins
Chocolate Chunk Almond Butter Zucchini Bread
Sneaky Zucchini Chocolate Chunk Coconut Bread
Zucchini Peach Streusel Muffins
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Blender Chocolate Chip Peanut Butter Banana Muffins
Lastly, if you make my Blender Chocolate Chip Peanut Butter Zucchini Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Peanut Butter Chocolate Chip Zucchini Muffins
Servings: 16 muffins
Calories Per Serving: 225 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 cups chopped zucchini (2 medium zucchini)
- 1/2 cup creamy peanut butter
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips
- peanut butter, for serving
Instructions
- 1. Preheat the oven to 350° F. Line 16 muffin tins with paper liners.2. In a blender, blend the zucchini until very mashed. Scrape the sides down. Add the remaining ingredients in the order listed. Blend to fully combine, being careful not to over-blend. Fold in the chocolate chips.3. Divide the batter among the prepared muffin tins. Bake for 18-20 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.
This post was originally published on August 1, 2023
I love everything you put out there, but I did not like these. The batter reminded me of something (not a good thing), the color was a little weird and they just did not smell good. The zucchini was prominent and that’s not a great smell for a muffin. I understand they are healthier, but I’m used to zucchini being used in a masked way and that is not the case here. No one in my family loved them.
Hey Gigi, I’m really sorry to hear that this recipe didn’t work out for you! Thanks for letting me know! xT
Could I use almond butter instead of peanut butter?
Yes, you can use almond butter! xT
Hey Haley! Yes, almond butter should work well! xT
Can you substitute almond flour for the whole wheat flour?
Hi there! I haven’t ever tried this recipe with almond flour so I’m not sure, so sorry! xT
These had a very strange flavor and texture. The maple syrup and coconut oil might have been the issue for me, think it would have worked better with sugar. I will try that next time. Thanks for the recipe.
Hey Nora! I’m so sorry about that, thanks for letting me know! xT
Hi,
We have a peanut allergy in the household, can we use almond butter or another alternative?
You can definitely use another nut butter! xT
These were so good!! If like me you assume you have all the necessary ingredients, but don’t, a half a cup of Greek yogurt will work for the eggs and olive oil is a good substitute for coconut 😆 We will definitely be making these again.
Hey there! Sooo glad you enjoyed the recipe! Thanks for trying it out! xT
Turned out great. Perfectly fluffy. Just the right about of sweet. Best of all, my 5 year old loved them and it was an easy (mess free) recipe to make together thanks to the blender aspect. So happy to have this recipe as we begin the school year. It’s a simple Sunday night make ahead breakfast/snack to grab throughout the week!
So glad you loved these muffins! Thanks for trying out the recipe! xT
It was so easy to whip these up in my Vitamix, and my 5 yr old daughter ate them quickly! We did milk chocolate morsels, ghee sub, and the peanut butter was a perfect balance with the chocolate, yum. They were so quick to make and a great way to use up my garden zucchini stash that I was bored with! Thank you!!
Hey there! Sooo glad you enjoyed the recipe! Thanks for trying it out! xT
Are we suppose to strain the zucchini before we put it in the blender?
Nope! No need to strain it! xT
Thank you so much! Making it this afternoon ✨
Hi, if I was to just grate the zucchini instead of blending (I don’t have a blender) how many cups would I use? Possibly 1 instead of 2?? Thx, recipe looks delicious!
Hey Lola! I would still use 2 cups of grated zucchini! xT
This might be a stupid question…. But are we supposed to peel the zucchini before putting it in the blender?
Nope! No peeling necessary! And totally not a dumb question at all! 🙂 xT
Wondering the same thing. I guess I’ll peel since there is no answer
Hi! No need to peel the zucchini! Hope this helps clarify. xT
I have printed this recipe to try it one day when baking muffins. I am so obese that even viewing the recipe and how to make it; I gained from watching/reading this. The world makes fun of my weight gain as I age and I am aging horribly. The world has never been an excellent place for me; sorry and thank you for sharing.
Thank you for the timely zucchini recipes lately, Tiegan. I hope to make, and therefore share- using these as guides. I appreciate it. Keep up the good work, sis.
Thank you Kristina! xT
Tieghan. I come to you with my hat in my hand pleading for help. It’s to do with my curry sauce. Please don’t go away. 😢.
I put 2 tins of coconut cream with my spices and I make a slurry of 2 heaped tsp of cornflour and a little water. I stir it into the curry sauce but it doesn’t appear to thicken it. Can you heplp me? I don’t want to put more in as it’ll come out too thick. I’m depending on you as you’re one of the few who reply to comments.
Regards
Judy.
Let it keep simmering for a few minutes with the cornstarch. It may not appear to have thickened at first, but it can thicken up significantly as it continues to simmer. Hope this helps!
Hey Judy! Oh no I’m so sorry I just saw this comment! I would just continue to let it simmer so it thickens up! Did it turn out okay?? xT
What kind of PB did you use? I only have natural PB. Will this work?
I used whole foods 365 PB! You can definitely use natural pb, just make sure you stir it really well! xT
A while back you had several commenters expressing frustration over the sheer number of ads on your site, making the viewing experience very annoying on mobile. I understand this is a big revenue stream for you, but I completely agree that it’s almost impossible to read the recipes in full without the page crashing or reloading. I recall you said you’d take this into consideration since you listen to your community? It’s unfortunately gotten to the point that I just leave your site and look for something elsewhere.
+1 to the ads being very difficult to navigate. You’re my favorite food blog and I don’t want to stop visiting!
Try using a browser called Brave (instead of Chrome, Firefox, Safari, etc.). It filters ads. I don’t see any ads at all when I use Brave. –Wife of a guy in the tech industry
Maybe this setting is only on iPads, but there is a setting to view web pages without the ads. My daughter showed me a few months ago, so I can’t remember the details.
I made these with patty pan squash today in place of zucchini because that’s what I had and they are delicious! I also substituted in a multi-nut butter instead of peanut butter and it worked out great!
If you click on the Aa with the little puzzle piece at the top left of the web address bar, you can click on reader view and it eliminates all of the ads.
Thank you for this tip!!
I agree about the ads – when scrolling through this recipe post on a phone, there is literally one after every single photo and every chunk of 4 – 6 lines of text. I counted 20 large (almost full screen) ads, plus a bunch of small ones, just in this one post. And that doesn’t include your own videos for different recipes that pop up too. I absolutely love your recipes but I also give up sometimes halfway through and just leave, because it’s so hard to read through a post when the flow is interrupted so often.