Peanut Butter Chocolate Chip Zucchini Muffins Recipe - Allrecipes.com
Peanut Butter Chocolate Chip Zucchini Muffins Recipe
  • READY IN ABOUT hrs

Peanut Butter Chocolate Chip Zucchini Muffins

Recipe by  

"Sweet and spicy."

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Ingredients Edit and Save

Original recipe makes 2 dozen muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 40 mins

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 More Reviews

Most Helpful Positive Review
Aug 10, 2012

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.

 
Most Helpful Critical Review
Oct 28, 2013

I was curious about the addition of peanut butter chips and gaiam masala additions. I had tones of zucchini to use up and thought I would give this a try. They turned out nice. I added one ripe banana, and used a combination of whole wheat flour, cake flour and white divided equally. They were a big hit with my kids. They seemed moist and fluffy.

 

9 Ratings

Sep 09, 2012

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.

 
Feb 27, 2013

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.

 
Jan 31, 2013

My husband and youngest son couldn't get enough of these cake like muffins. While the batter didn't taste great, they baked up well. I didn't have garam masala, so I approximated a spice mixture of: 2 parts ginger, 1 pt cinnamon, 2 pts black pepper, 3 pts ground cumin, 3 pts ground coriander, 1/2 pts ground nutmeg, & 1 pt ground cloves.

 
Aug 10, 2013

I was very disappointed in these muffins. I prefer a moister muffin and these were very dry. Definitely not a keeper for me.

 
Jul 09, 2013

A real crowd pleaser, it reminds people of Texas Chocolate Cake. I double or triple the garam masala as I find it hard to taste otherwise.

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

kellykf
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