Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
These were fantastic. Super delicious. I really had to work my vitamix to get it all to mix but it was worth it. I used almond butter instead because thats what I had. The kids devoured them and they are VERY picky about muffins.
Hey Jackie,
Amazing! So glad to hear that you enjoyed this recipe, thanks a lot for making it! xT
I don’t have Coconut oil. Are there any other alternatives you recommend?
Hi Mary,
You can use any other neutral oil in place of the coconut oil. Please let me know if you have any other questions! xT
Can’t wait to make these! Will natural peanut butter work in this recipe?
Hi Renee,
Yes, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
Hi! I’m excited to try this recipe tonight. For the peanut butter drizzle at the end, how do you get your peanut butter like that? My creamy peanut butter is thick. Thank you!
Hi Brittany,
Try just melting in the microwave for a few seconds! I hope this helps, please let me know if you have any other questions! xx
Thank you!! They were delish
Wow these are so good! I love that it uses whole wheat flour, has hidden veggies, and has no refined sugar (depending on what chocolate chips you use.) But they sure don’t taste like a “healthier” muffin! My blender is too small to fit the ingredients so I used my food processor to break down the zucchini and then combined everything in my KitchenAid stand mixer. They turned out perfect and SO moist! Keeping these in the weekly rotation for sure.
Hey Jade,
Awesome!! So glad to hear that you enjoyed this recipe, I appreciate you making it! Happy Monday! xx
These are delicious! I had extra summer squash from the garden and used that instead of zucchini. I was also out of vanilla extract. They were less sweet but the chocolate chips helped. Would be great paired with coffee. Beginner baker friendly!
Hey Luanna,
Thanks so much! So glad to hear that you enjoyed these muffins! Have a great week:) xx
My blender could NOT handle the zucchini. I transferred to a food processor and then mixed the rest by hand – very tasty but I was super bummed my blender couldn’t handle it!
Hi Polly,
So sorry to hear that your blender had some issues with the zucchini! Glad to hear they were enjoyed! Have a great Sunday! xT
Really yummy and preschooler approved too. Love that he gets a veggie and some protein in. They were super easy to make. I used avocado oil instead of coconut oil and did a mix of all purpose and whole wheat flour because that’s what I had and they turned out great.
Hey Ali,
Love to hear this! Thank you so much for making this recipe and sharing your feedback! So glad they were enjoyed! xT
Yummy! I used 1/4 cup + 1 tbsp of agave (instead of 1/2 c maple syrup), didn’t have two zucchini, so I used one zucchini and one spotty banana, and I only had a little less than half a cup of semi-sweet chocolate chips, but I felt like these came out perfectly sweet and moist!
Hey Jenn,
Awesome! So glad to hear that this recipe turned out well for you, thanks for making it! xT
I wanted a zucchini muffin recipe that was blended because my daughter is very suspicious of green flecks in her baking! Love that this is done in one appliance so cleanup was quick and easy. The fact that it is sweetened without sugar and has added protein from the PB and eggs make this a winner for our mornings 🙂
Hey Carla,
Love to hear this! Thanks a bunch for giving this recipe a try and your comment! Have the best day:)
should they be refrigerated after?
Hey Michelle,
You can store these in an airtight container on the counter:) Please let me know if you give this recipe a try, I hope you love it! xT
Just made these using some grated zucchini I had frozen from last fall. So good!!!
Hey Hannah,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
These are delicious and so easy to make! I’m trying to sneak more veggies in for my picky child. I only had one zucchini so I added two carrots in addition. I was also out of coconut oil so I subbed avocado oil. Still turned out great!
Thanks a lot, Katie!! I am thrilled to hear that this recipe turned out well for you, thanks for your comment! Xx
I made these recently and LOVED them as did my coworkers! Would they work with almond flour so my gluten free friends could realize your talent at combining delectable ingredients? 😌
Hi there! Hmmm I would maybe try Bob’s Red Mill GF Flour! xT
Thanks so much! 🙌🏻
Very nice recipe chef 👍👌👏. I made them this morning and I took them to work everybody had a 😊😋 face. Thank you for your effort 🌞😎.
Thank you so much! xT