I love starting the day with a baked good, like muffins or zucchini bread. It means that breakfast is easy, I don’t need to prepare breakfast for my kids, and maybe I get an extra few minutes to sip my decaf coffee while I enjoy a muffin or slice of homemade banana bread. Since we all love to bake (and eat) muffins, I wanted to create the perfect zucchini muffin recipe while zucchini is in season. If you’re growing zucchini this year, you probably have it overflowing from your garden and need to use it up. Look no further than these zucchini muffins, because I think they are just about perfect.
This zucchini muffin recipe has peanut butter and chocolate chips in it for the perfect flavor combination. They’re also naturally sweetened and use whole wheat flour! That makes them the perfect breakfast for my family and I’m happy to let my kids each eat two (or even three some days!). You can’t beat this easy muffin recipe. Now that we’re about to have four kids, I don’t think I can get away with making a single batch of these muffins anymore. I love making a big batch of muffins to keep half in the freezer for days that I need a quick breakfast.
You could leave the chocolate chips out of this recipe, but why would you? I don’t recommend omitting the peanut butter as it will change the texture of the muffins slightly. If you don’t like peanut butter or have an allergy, you can substitute another kind of nut butter or even sunbutter. I’ve used both peanut butter and almond butter in this recipe and both are delicious. I hope your family enjoys them as much as we do!
- 1½ cups shredded zucchini, excess water squeezed out
- ½ cup honey
- 2 eggs
- ¼ cup almond milk (you can also use regular milk)
- ¼ cup oil
- ¼ cup natural peanut butter
- 1 tsp. vanilla extract
- 2 cups whole wheat flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ cup chocolate chips
- Preheat oven to 350 degrees Fahrenheit and spray a muffin tin with nonstick cooking spray. Set aside.
- In a large bowl, mix together zucchini, honey, eggs, almond milk, oil, peanut butter, and vanilla extract.
- Add flour, baking soda, salt, and cinnamon and mix to combine.
- Fold in chocolate chips.
- Evenly distribute batter in muffin tin.
- Bake for 20-23 minutes until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes in the muffin tin before transferring to a wire rack to cool completely.
- Enjoy!
This looks so good, I will totally try making this. I found your blog from Mr. Heid and he told our class about your blog and I wanted to say hi!
I hope you love them! Thanks for checking out the blog!