Peanut Butter Chocolate Chip Zucchini Muffins

african asian european french indian thai dessert breakfast snack main sweet bitter savory umami medium fast

Prep

18 min

Cook

21 min

Total

39 min

Ingredients (12)

3 cups all-purpose flour g

1 teaspoon baking soda g

1 teaspoon salt g

1 teaspoon garam masala g

½ teaspoon baking powder g

2 cups white sugar g

1 cup applesauce g

3 large eggs g

2 cups grated unpeeled zucchini g

⅓ cup unsweetened cocoa powder g

1 ½ teaspoons vanilla extract g

½ (11 ounce) package peanut butter and milk chocolate chips g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Combine flour, baking soda, salt, garam masala , and baking powder in a bowl; set aside. Beat sugar, applesauce, and eggs together in a separate bowl until smooth; add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into batter until evenly distributed. Pour batter into the prepared muffin cups, filling each about ⅔ full.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.