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. 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 with 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.
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
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.
- 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
View Recipe Comments
- 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.