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.


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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


  1. Preheat oven to 325º F. Grease and flour the cups of a large 12 cup muffin pan or two small muffin pans. Set aside.
  2. Mix 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).
  3. In 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.
  4. Bake 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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