Zucchini & Peanut Butter Dog Cupcakes Recipe
There’s something absolutely delightful about baking a treat specially for your four-legged family member, and these Zucchini & Peanut Butter Dog Cupcakes are the epitome of homemade love in a muffin tin. Tender, moist, and bursting with pup-friendly flavors, these cupcakes combine wholesome ingredients like zucchini and peanut butter into a snack dogs go wild for. Whether you’re celebrating a special occasion or simply making your dog’s day extra sunny, you’ll love how simple and rewarding it is to whip up these Zucchini & Peanut Butter Dog Cupcakes.

Ingredients You’ll Need
The magic behind these cupcakes is all about thoughtfully chosen ingredients. Each one enhances your cupcakes’ taste, texture, or nutrition—making every tail wag and every lick well worth your effort!
- Whole Wheat Flour: Offers a satisfying base and extra fiber for healthy digestion.
- Grated Zucchini: Adds moisture and sneaks in veggie power without overpowering the flavor.
- Peanut Butter (Unsweetened & Unsalted): Provides rich flavor and a dose of healthy fats—make sure it contains no xylitol or added sugars.
- Honey: Delivers a natural hint of sweetness to please your pup’s palate.
- Unsweetened Applesauce: Brings even more moisture and subtle fruity notes for a tender crumb.
- Baking Powder: Gives your Zucchini & Peanut Butter Dog Cupcakes a perfect, lightly fluffy lift.
- Baking Soda: Helps the cupcakes rise and bake up golden.
- Egg: Binds everything together for structure and a satisfying, springy bite.
How to Make Zucchini & Peanut Butter Dog Cupcakes
Step 1: Prep Your Oven & Muffin Tin
Preheat your oven to 350°F (175°C) so it’s perfectly hot by the time your batter is ready. Line a muffin tin with paper liners—it’ll make cleanup easier and ensure each Zucchini & Peanut Butter Dog Cupcake comes out cute and mess-free.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, baking powder, and baking soda. This evens out the leaveners for a uniform rise and ensures the flour is ready to welcome the rest of the ingredients.
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the peanut butter, honey, applesauce, grated zucchini, and egg. Stir until everything is thoroughly blended—you’ll notice the peanut butter and applesauce create a creamy, luscious texture.
Step 4: Bring the Batter Together
Pour your wet mixture into the dry ingredients. Stir gently, just until you no longer see streaks of flour. Overmixing can make cupcakes tough, so keep it light-handed for the softest Zucchini & Peanut Butter Dog Cupcakes.
Step 5: Fill the Muffin Tin
Spoon the batter into each cupcake liner, filling each about two-thirds full. This gives them space to rise without overflowing and helps ensure an even bake.
Step 6: Bake to Perfection
Slide your muffin tin into the oven and bake for 15–20 minutes. When a toothpick inserted in the center comes out clean, your Zucchini & Peanut Butter Dog Cupcakes are ready to come out and cool. Patience is key—let them cool completely before sharing with your pup.
How to Serve Zucchini & Peanut Butter Dog Cupcakes

Garnishes
For an irresistible finishing touch, swirl a little dog-friendly frosting of plain yogurt mixed with peanut butter on top of each cupcake. You can even pop a mini dog biscuit atop the icing for a bakery-style flourish that will have your pup sitting pretty.
Side Dishes
If you’re hosting a puppy party, pair the cupcakes with crunchy apple slices or carrot sticks. These healthy sides add color, texture, and a little bonus crunch, complimenting the moist richness of the Zucchini & Peanut Butter Dog Cupcakes.
Creative Ways to Present
Transform your Zucchini & Peanut Butter Dog Cupcakes into a showstopper by arranging them on a festive platter, or nestle each one in a decorative cupcake wrapper. For birthdays, toppers made from dog-friendly ingredients like dried sweet potato or piped mashed potato are both cute and canine-approved.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your Zucchini & Peanut Butter Dog Cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days—just let them come to room temp before serving so the flavors shine and the texture is tender.
Freezing
These cupcakes are freezer-friendly heaven! Simply freeze them (unfrosted is best) in an airtight container or zip-top bag. When you’re ready to treat your pup, thaw a cupcake at room temperature for an hour or so, or pop it in the fridge overnight.
Reheating
While you don’t need to reheat them, if you want to serve your pup a slightly warm Zucchini & Peanut Butter Dog Cupcake, microwave it for 5 to 10 seconds—just enough to take the chill off. Always check the temperature before serving to ensure it’s safe for your furry friend.
FAQs
Are these Zucchini & Peanut Butter Dog Cupcakes safe for all dogs?
Yes, as long as your dog doesn’t have allergies to any of the ingredients. Always use xylitol-free peanut butter, and if you’re unsure about any part of the recipe, ask your vet for peace of mind.
Can I substitute all-purpose flour for whole wheat flour?
You can, but whole wheat flour adds extra nutrients and fiber, making these treats even better for your dog’s tummy. All-purpose flour works in a pinch, though!
What kind of peanut butter should I use?
Always choose a peanut butter that is unsweetened and unsalted, and double-check the ingredient list to make sure it’s xylitol-free, as xylitol is hazardous to dogs.
Can I make mini cupcakes instead of regular-sized ones?
Absolutely! Mini Zucchini & Peanut Butter Dog Cupcakes are perfect for small dogs or portion control. Just remember to shorten the baking time—start checking for doneness at about 10 minutes.
Is the honey necessary in this recipe?
Honey adds natural sweetness and moisture, making the cupcakes more appealing, but you can reduce or omit it for pups on a stricter diet. Unsweetened applesauce helps keep them moist even without honey.
Final Thoughts
Baking a batch of Zucchini & Peanut Butter Dog Cupcakes is a heartwarming way to show your pup just how much you adore them. Get creative with the garnishes, snap some photos, and watch your dog devour these wholesome, homemade treats. Give them a try, and your furry friend will thank you with tail wags and plenty of puppy kisses!
PrintZucchini & Peanut Butter Dog Cupcakes Recipe
These Zucchini & Peanut Butter Dog Cupcakes are a delightful homemade treat for your furry friend. Made with wholesome ingredients like zucchini, peanut butter, and applesauce, these cupcakes are sure to make your dog’s tail wag with joy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dog Treats
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Wet Ingredients:
- 1/2 cup grated zucchini
- 1/2 cup peanut butter (unsweetened and unsalted)
- 1/4 cup honey
- 1/2 cup unsweetened applesauce
- 1 egg
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, mix together the whole wheat flour, baking powder, and baking soda.
- Combine wet ingredients: In another bowl, combine the peanut butter, honey, applesauce, grated zucchini, and egg until well blended.
- Blend wet and dry: Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Fill muffin tin: Pour the batter into the muffin tin, filling each liner about 2/3 full.
- Bake: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cupcakes to cool before serving them to your pup. For an extra treat, you can top them with a dog-friendly frosting made from peanut butter and yogurt!
Nutrition
- Serving Size: 1 cupcake
- Calories: 145
- Sugar: 5g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 13mg
Keywords: dog cupcakes, homemade dog treats, peanut butter cupcakes, zucchini recipes