There’s something magical about a muffin that’s both rich and satisfying while still sneaking in a bit of veggie goodness. Enter these Homemade Jumbo Zucchini Peanut Butter Chocolate Chip Muffins—a bakery-style treat that makes no compromises! Imagine biting into a soft, moist muffin bursting with peanut butter flavor, shredded zucchini for a velvety texture, and three types of chocolate to take indulgence to the next level. This recipe makes just three jumbo muffins, but trust me, you’ll wish you doubled the batch! It is so good I did not mind keeping all 3 to m yself 🙂 Don’t judge me, okie?

Jumbo Muffins aee Ultimate Treats

There’s something about jumbo muffins that feels extra special. Unlike their smaller counterparts, these oversized beauties have a high, domed top and a bakery-style texture that’s both soft and slightly chewy. You get more of everything in each bite—more chocolate, more richness, more satisfaction! Plus, it is so satisfying seeing this come out from your oven .. at HOME! Go ahead and brag about makign a bakery style muffin at the comfort of your own home 🙂

What I Love About This Muffin

• This recipe is so easy to make. You do not need any electric mixer at all, and all the steps are done manually, and they are all very simple and easy to follow. This is a great recipe to make on your own or with kids.
• These muffins are HUGE, just like the muffin you can buy in cafe and bakery
• These muffins are loaded with great stuff. A good quality chopped chocolate and chocolate chips inside and out.
• These muffins are sturdy and stable enough to hold the chunks of chocolate and chips so you can actually see and taste them.
• This is a great make-ahead breakfast on the go. If you have a busy morning, make them at night and you have a tall delicious muffin waiting for you the following day
• This recipe is a great way to sneak in veggie in your muffin

A Muffin That Stays Moist & Soft

Dry muffins? Not in this kitchen! The secret to keeping these muffins irresistibly moist lies in the combination of fresh grated zucchini, creamy peanut butter, and just the right amount of oil and egg. Zucchini adds moisture without making the muffins soggy, while peanut butter gives them a rich nuttiness that pairs beautifully with chocolate. All the components to make sure the muffin stays soft and moist, I got you covered 🙂

Triple Chocolate – Because One Type Just Isn’t Enough

Chocolate lovers, rejoice! This muffin doesn’t settle for just one kind of chocolate—it goes all in. Chopped chocolate melts into gooey pockets, chocolate chips stay intact for bursts of sweetness, and a touch of natural cocoa powder intensifies the deep chocolate flavor in every bite. The result? Pure decadence! This is my world 🙂

Ingredients for Cashew Chocolate Banana Muffin

• Flavorless Oil – Oil makes this muffin moist even when refrigerated
• Peanut Buter – for extra mositure and subtle peanut flavor but nothing overwhelming
• Zucchini – fresh grated zucchini adds moisture but this will not leave any zucchini taste
• Egg – provides fat and structure to the muffin
• light or dark Brown Sugar – either way will work. Dark brown sugar have more molasses so it tends to be more wet and the sugar texture is coarser than light brown sugar. Although granulated sugar will work, there could be slight difference in the batter consistency as granulated white sugar are drier
• All-Purpose Flour – basic flour will be more than enough to produce a nice muffin texture, not too heavy as when using bread flour or too light and crumbly when using cake flour
• Cocoa Powder – Since we are using both baking powder and baking soda, you can use either natural of dutch processed, but I would recommend natural if you have it. Natural cocoa powder are acidic and will react with baking soda giving a better lift to the muffin.
• Baking Soda & Baking Powder – we are using both because this produces a thick heavy muffin batter that will require a lot of help to keep it rising.
• Salt – A small amount goes a long way to enhance taste
• Chocolate Chunks and Chips- I like using chocolate baking bars and chopping it, the bars melts better and gives a better taste and physical appearance. Chocolate chunks melts as it bakes while chocolate chips retain its shape.

How to Make This Muffin

This recipe follows the quick bread method. That is mixing all the wet ingredients first, then adding all the dry ingredients next. You can make this all in one bowl. The key thing to remember is to sift the dry ingredients to avoid lumps from cocoa powder. Expect a thick muffin batter, that is fine. We want a thick batter so we get a tall muffin that can hold the chopped chocolate/chocolate chips without them sinking in the bottom.

I used jumbo muffin tin but you can certainly used regular size muffin tin. You will probably end up with 6 pieces. Fill the muffin tin with the batter all the way to the top. Since we have a thick batter, this will rise up and produce a tall muffin.

Regualr Muffin Tin Works Too

Baking time will vary depending on the size of the muffin tin. This jumbo muffin took 28 – 30 minutes to bake because they are bigger. If you are using a regular muffin think check at about 20 – 23 minutes, toothpick inserted in the center should come out clean. You can also bake this is a 9-inch loaf pan. I would say 40 – 45 minutes, just an estimate as I haven’t tried it yet.

You can serve this as is,or drizzle some melted chocolate on top to make it extra decadent, because why not? It’s extra chocolate, go for it, you will have the whole day to burn all the calories after eating this muffin. My I say, it’s worth it 🙂

What’s the Secret to a Tall, Soft and Moist Muffin?

I’ve made so many muffins before, some turned out flat, some turned out a little bit dry and some turned out just ok. After all the testing , research and some recipe failures I finally found the secret to having a tall beautiful and soft moist muffin, just like the store bought but better.

• Oil – keeps the batter moist and it doesn’t harden as much even when stored in the refrigerator unlike when using all butter.
• Generous Baking Soda – Little amount of baking soda is not enough to hold and push the thick batter, you need to add little bit more than usual. In this recipe, I used 1/2 tsp baking soda and 1/2 tsp baking powder which may sound a lot but it’s not. Trust me, the thick batter will need all the help it could get rise tall and high.
• No over mixing – the most over used caution but has proven to be true. Over mixing can make the muffin tough resulting to a dense tough muffin. This has something to do with the gluten formation.
• Thick Batter – the consistency of the batter when making a muffin is crucial. The batter has to be thick, so it’s stable enough to hold the add-on like nuts, chocolate chips and jams. But most especially a thick batter makes a tall muffin and doesn’t collapse.
• Fill it to the top – Not 3/4 full but all the way to the top. A lot of times when baking a regular size muffin, the muffin tin are fill only 3/4 full. But when making a huge muffin like this, do not be scared of going all the way to the top. This assures a muffin top because it’s already guaranteed to pass the top level of the muffin tin, so anything above top will create a muffin top look, like a mushroom. This is another reason why it is important to have a think batter. So that as it bakes, it will rise and not collapse.
• Hot and Medium Baking Temperature:  Now we get to the most important item, the KEY to a tall Muffin. I’m saving the last most important thing that I learned when making muffin, that is the baking temperature. Most recipes baking temperature for muffin ranges between 350F and 375F, and I used to baked my muffins before in straight 350F all through out the baking process. There’s nothing wrong with it, you’ll still get the muffin nicely baked, but if you want a tall muffin with the traditional muffin top look, you have to bake it at first 5 minutes in 400F then lower it to 350F until the finish time. The high temperature will help the muffin rise fast as soon as it hits the hot oven. It’s like a balloon, it will expands and will rise as soon as it goes into the oven, thanks to the baking soda. That’s when you know that the combination of banana and baking soda are working together. The acidity in this ingredients gives the muffin the push when it hits the hot oven. It will also give a nice crunchy brown crust on top, while maintaining a soft and moist center. Now, as soon as the muffin rise in the first 5 minutes, you only need the baking temperature of 350 to sustain the tall structure of the muffin as it continues to bake. The end product is a brown crunchy cracked top, a tall muffin and soft and moist crumbs. Do not forget to lower the temperature (no need to open the oven, just reduce the temperature), you will end up with over bake and possibly dry and burnt muffin. You don’t want that.

Peanut Butter, Why?

Peanut butter in a muffin might sound unusual, but it’s a game-changer. Not only does it add protein and richness, but it also enhances the depth of flavors, making the chocolate taste even more luxurious. Plus, it’s a natural fat source that contributes to the perfect texture—moist but not greasy. I only used 2 tablespoon as I want it very subtle.

Zucchini: The Secret Ingredient You Won’t Even Notice

A long time ago when I first used zucchini to make muffin and bread, I was really hesitant to do it. I honestly think it is unusal if not weird to put it in baked goods. I was more worried about the taste, zucchini in my muffin? Not sure about that. Fast forward, I gave it a try and ended up liking it. Maybe because I did not actually taste any zucchini in the muffin. But come to think of it, zucchini doesn’t really have strong taste, it is more like cucumber to me. A lot of water but very nuetral taste. So If you’re worried about tasting zucchini in your muffin, don’t be! It seamlessly blends into the batter, adding moisture and softness without a trace of veggie flavor. Plus, zucchini brings a subtle sweetness that balances out the peanut butter and chocolate beautifully.

Enjoying & Storing the Muffins

These muffins are best enjoyed warm, when the chocolate is still slightly melted. Pair them with coffee or a warm milk for a bakery-style breakfast, or enjoy them as a midday indulgence. Store leftovers in an airtight container at room temperature for up to three days—or freeze them for later when the craving strikes! These muffins taste so good I did not have to worry about leftovers, gone so fast!

Ok, now that you have what you need to know about making this Muffin, let us put that to use. Let’s get started!

Ingredients:

• 2 tablespoon Flavorless Oil
• 1 large Egg – room temperature
• 1/2 cup dark Brown Sugar
• 3 tablespoon natural Cocoa Powder – sift before using to remove lumps
• 2 tablespoon Peanut Butter
• 75 grams grated Zucchini
• 1 cup All-Purpose Flour
• 1/4 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/3 teaspoon Salt
• 1/3 cup chopped Semi-Sweet or Dark Chocolate Chunks or Chips

Instructions:

• Preheat oven to 400F degrees. Spray a jumbo muffin pan with oil or grease with melted butter.
• Grate the Zucchini: Garte the zucchini using a fine cheese grater. No need to squeeze. Set aside.
• Wet Ingredients: In a bowl add the oil, egg, brown sugar, peanut butter & zucchini. Mix to combine.

• Add Dry Ingredients: Sift the cocoa powder, all-purpose flour, baking soda, baking powder and salt and mix until just combined. Add chopped chocolate and chocolate chips. Mix just to distribute. Do not over mix the batter. The mixture will be slightly thick enough to handle add-on like chocolate chips without sinking the chips at the bottom.

•  Divide the Batter: Divide the batter in 3 jumbo muffin hole, fill up to the TOP, NOT 3/4 full but to the TOP. Press chocolate chips on top.

• Bake at 400F for 10 minutes then lower the temperature to 350F  (without opening the oven and while the muffin is inside) and bake for another 18 – 20 minutes. A toothpick inserted in the center should come out clean.

Makes 3 Jumbo Muffins

Click the item to get the full recipe

Featured Posts

Looking for more muffin ideas? I got you covered.

• White Chocolate Banana Muffin
• Chocolate Banana Muffin
• Pina Colada Banana Bread and Muffin (No Alcohol)
• Strawberry Swirl Banana Muffins
• Nutella Swirl Banana Muffins
• Dulce De Leche Swirl Banana Muffin
• BESTever Brown Butter Chocolate Chip Muffin
• [VIDEO] Small Batch Strawberry Streusel Yogurt Muffins
• [VIDEO] Small Batch Apple Cinnamon Streusel Muffins (Makes 4)
• Classic Cornbread Muffins
• Gluten Free: Small Batch Chocolate Chip Banana Muffin
• Chocolate Zucchini Muffins, quick and easy!
• Dulce De Leche Swirl Banana Muffin
• Brown Butter Chocolate Chip Muffin
• Jumbo Chocolate Banana Sponge Muffin
• Jumbo Bakery Style Chocolate Chip Banana Muffin

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA

Facebook | Instagram | Pinterest | Twitter | YouTube