Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together the grated zucchini, sugar, vegetable oil, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the mini chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle the melted peanut butter over the cooled muffins and let it set before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 250 kcal | Servings: 12 muffins
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