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Chocolate zucchini muffins with peanut butter on cooling rack with zucchini

Chocolate Peanut Butter Zucchini Bread or Muffins

Course Dessert
How to make a delicious healthy Chocolate zucchini bread with peanut butter. Make it into a loaf or muffins for individual servings.
Prep Time 15 mins
Cook Time 20 mins


  • 2 eggs - I use large eggs
  • 1/4 C salted butter - melted and cooled
  • 1/3 C vegetable oil
  • 3/4 C brown sugar - I use light but you can use dark too
  • 1 teaspoon vanilla extract
  • 1 1/2 C zucchini - shredded and packed no need to drain liquid. If you use prefrozen zucchini I do just leave any liquid out that separates when thawing.
  • 1 C All Purpose Flour- I love swapping for Kodiak baking mix for extra fiber and protein
  • 1/2 C Cocoa Powder - my favorite is Trader Joe's since they are committed to ethically sourced ingredient
  • 1 teaspoon baking soda
  • 3/4 C peanut butter chips
  • 1/4 C chopped peanut butter cups - This is about 6 mini cups. My favorite to use are the dark chocolate peanut butter cups from trader joes


  • Preheat the oven to 350 F. Longer details
  • Mix the wet ingredients. Using a bowl big enough for all the ingredients mix the eggs, called butter, oil, vanilla, and sugar.
  • Add the dry ingredients. Add the dry ingredients to the top of the wet mixture. Combine the flour, coco powder, and baking soda on top first and then mix into the wet mixture.
  • Stir in the peanut butter chips and zucchini. You just want them evenly distributed.
  • Pour into muffin pan. With liners in the muffin tin pour mixture so that it is about 2/3 full. If you prefer to make a loaf skip down below.
  • Top with peanut butter cups. Put a small pinch of coarsely chopped peanut butter cups on top of each muffin.
  • Bake for 18-24 minutes. Start checking your muffins around the 18 minute mark for doneness.


To make a loaf of chocolate peanut butter zucchini bread instead of muffins you are going to follow the first 4 steps from above.
After your batter is ready. Spray your loaf pan with some nonstick spray. I use a 9x5 inch bread pan but if it's a basic loaf size it should do the trick. if you have a little extra batter pour it into a glass baking dish and make a mini loaf.
Fill the loaf pan so it's 3/4 full and top with the chopped pieces of peanut butter cups. Bake at 350F for 50-75 minutes depending on your oven. It is done when you stab it with a toothpick or knife and it comes out clean.


Calories: 286kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 157mg | Fiber: 2g | Sugar: 21g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg
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