Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup natural peanut butter, slightly warmed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the sugars, eggs, oil, and vanilla extract. Stir in the grated zucchini.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Drop a teaspoon of warmed peanut butter on top of each muffin and use a toothpick to swirl it into the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal per muffin