Zucchini-Peanut Butter Breakfast Muffins

Renée G.


This Zucchini Peanut Butter muffin kicks things up a notch with a great peanut butter flavor. These cupcakes are so peanut buttery that your veggie-phobics will never notice the two cups of zucchini inside.

☆☆☆☆☆ 0 votes
Makes 12 large muffins
15 Min
35 Min


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3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ cup vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla extract
¾ cup creamy peanut butter
2 cups grated zucchini
1 ½ cups dark chocolate chips


½ cup brown sugar
½ cup flour
3 tablespoons butter

How to Make Zucchini-Peanut Butter Breakfast Muffins


  • 1Preheat oven to 325º F. Grease and flour the cups of a large 12 cup muffin pan or two small muffin pans. Set aside.
  • 2Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and dark chocolate chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined. Scoop into the prepared pan(s).
  • 3In a small bowl, combine the brown sugar, flour and softened butter with a fork until crumbly. Sprinkle evenly over all the prepared muffins in the pan.
  • 4Bake about 35 minutes or until puffed and golden brown, check with a toothpick inserted into the center, should come out clean. Let cool for 15 minutes, then serve.

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