Peanut Butter Chocolate Chip Zucchini Muffins

Peanut Butter Chocolate Chip Zucchini Muffins

7 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
kellykf
Recipe by  kellykf

“Sweet and spicy.”

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Ingredients

Adjust Servings

Original recipe yields 2 dozen muffins

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  2. Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Reviews (7)

Rate This Recipe
Marnie
6

Marnie

Made these today, makes almost 3 dozen and they smelled great. They don't need even 20 minutes to bake, first batch I did 20 minutes and it was a touch too long. Would use this again.

Keeli
3

Keeli

I needed to use up some extra zucchini and this was the perfect choice. I used a little less sugar and cocoa powder and a bit more garam masala and they were a huge hit at work.

lutzflcat
2

lutzflcat

You definitely can taste garam masala in these muffins, and the zucchini makes them moist. One minor point which you can take or leave. It makes more sense to me to mix in the cocoa powder with the dry ingredients rather than with the wet ones. It's very hard to incorporate into the egg-applesauce-sugar mixture, as the cocoa tends to float on the top. These definitely are cocoa flavored muffins, so if I make again, I think I'll use all peanut butter chips rather than milk chocolate-peanut butter chips. Personally, I liked the peanut butter flavor better, perhaps it's just a taste preference. I cut the zucchini lengthwise into quarters and used the fine shredding blade on the food processor (a lot easier than grating by hand 2 cups of zucchini), and it worked great. Doubt that I'd make these too often, but it was a nice change for a muffin.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 175 cal
  • 9%
  • Fat
  • 2.9 g
  • 5%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet

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