These Chocolate Peanut Butter Zucchini Muffins are based on my classic Chocolate Zucchini Muffins, with the bonus of peanut butter.They’re rich, moist, and packed with chocolatey flavor.You’d never guess they’re loaded with shredded zucchini, which keeps them incredibly soft! Perfect for using up extra zucchini, these muffins make a delicious breakfast, snack, or easy dessert.

If you love zucchini, check out my ultimate list of zucchini recipes for even more ways to use it! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Vegetable Oil: This recipe uses vegetable oil to keep the muffins extra moist and tender.You can substitute it with canola oil, melted coconut oil, or even light olive oil if you prefer.Just avoid strongly flavored oils, which can affect the taste.

Cocoa Powder: I use Dutch-processed cocoa powder for a deeper, richer chocolate flavor.If you only have regular unsweetened cocoa powder on hand, it’ll still work, but the flavor will be a little lighter and more classic chocolate cake-like.Zucchini: No need to drain the zucchini, just finely shred it and toss it right in! The natural moisture from the zucchini is what makes these muffins so soft and tender.

If your zucchini seems extra watery, you can lightly blot it, but don’t squeeze it dry.Chocolate Chunks: I like using semi-sweet chocolate chunk

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