Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze

Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze

Something happened over the weekend that hasn’t happened in 3 years. I was completely alone.

My husband took the long weekend to go on a canoe trip with his friends and his parents asked to take the kids over night so I was left with a quiet, empty house all to myself. I could barely decide what to do. While I was tempted to get a long list of to-do’s done without diaper changing breaks, it also seemed like I should take this time to relax.

Zuchinni Banana Chocolate Chip Muffins

I think I was able to find a pretty good balance, achieving my goals on the quilts I’m making for the kids, packing a few boxes for our move on Saturday, going for a walk, finishing a book, and watching a movie. Oh, and baking and eating waaaaay too many of these muffins.

Zucchini Banana Chocolate Chip Muffins

I saw these muffins on Jessica’s blog last week and knew I had to have them. Zucchini? Yes. Banana? Yes. Chocolate Chips? Yesssss. I’m also a sucker for a good glaze, which these were really rocking.

Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze

When I was hungry and these muffins were in the oven I decided that the baby needed protein. I’ve been obsessed with peanut butter lately, especially on things like banana or zucchini bread, but I still wanted to eat that sweet glaze Jessica had going on. I decided I could have my proverbial cake and eat it too, and created a peanut butter nutella glaze. Its in a small portion because I was all alone, just right for two muffins (which is just right for ONE person if you’re me, not that I stopped at two muffins). Its nutty and not overly sweet and goes perfectly with these muffins, which are also amazing by themselves.

Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze

Can a muffin be velvety? Because they totally are.

Zucchini Banana Chocolate Chip Muffins with Peanut Butter Nutella Glaze


For the Muffins:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 egg

1/3 cup brown sugar

1/3 cup milk

1 1/2 teaspoons vnailla extract

1/4 cup butter, melted and cooled

1 1/3 cups freshly grated zucchini

1/3 cup mashed banana (about 1 small banana)

1/2 cup chocolate chips

For the Glaze:

2 Tablespoons powdered sugar

1 teaspoon smooth natural peanut butter

1 teaspoon chocolate hazelnut spread (nutella)

1-2 teaspoons milk (I used 1 1/2 teaspoons)

To make the muffins:

Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with non-stick cooking spray.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

In a large bowl, whisk egg and brown sugar until smooth and no lumps remain. Add vanilla extract, butter, and milk. Whisk again until smooth, then use a rubber spatula or wooden spoon to stir in zucchini and mashed banana. Add the dry ingredients a little at a time, folding the batter until just combined. Fold in the chocolate chips. Divide batter amongst muffin cups.

Bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove to a wire rack to cool completely. Top with peanut butter nutella glaze if desired.

To make the glaze:

In a small bowl, combine sugar, peanut butter, and nutella. Add milk a few drops at a time, mixing well until desired consistency is reached.

Muffins adapted slightly from How Sweet It Is




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