Peanut Butter Chocolate Chip Zucchini Bread Recipe bakes into a moist, nutty loaf with melty chocolate pockets and warm cinnamon. It suits bakers who want a cozy quick bread that uses up zucchini, and it takes about 1 hour 15 minutes start to finish. I baked it during nap time and ate the first slice standing at the counter like a happy goblin.
Why Peanut Butter Chocolate Chip Zucchini Bread Recipe Is Worth It
Peanut Butter Chocolate Chip Zucchini Bread Recipe delivers soft, tender slices with rich peanut butter flavor and chocolate in every bite. Shredded zucchini keeps the crumb plush without tasting like vegetables. You mix it in one bowl with pantry staples and pull a gorgeous loaf from the oven on a weeknight.
Ingredients You Need
- 1 3/4 cups all-purpose flour (220 g; spoon and level or weigh)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temp
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 3/4 cup creamy no-stir peanut butter (shelf-stable works best; natural peanut butter can separate)
- 1/4 cup neutral oil (avocado, canola, or light olive)
- 1/2 cup plain Greek yogurt (or thick dairy-free yogurt)
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini, lightly packed (about 1 medium), gently squeezed to remove excess moisture
- 1 cup semisweet chocolate chips or mini chips, plus 2 tablespoons for topping
- Optional: 1/2 cup chopped roasted peanuts for crunch
Pantry shortcuts and notes:
- Use no-stir peanut butter for consistent texture. If you use natural peanut butter, stir it very well and expect a slightly denser crumb.
- Swap half the flour with whole wheat pastry flour for a heartier loaf.
- Use coconut sugar in place of granulated sugar if you prefer a deeper caramel note.
- Mini chips distribute chocolate more evenly than standard chips.
Equipment:
- 9×5 inch loaf pan
- Parchment paper and nonstick spray or butter
- Two mixing bowls, whisk, rubber spatula
- Box grater for zucchini
- Cooling rack and toothpick or instant-read thermometer
Quick Tips & substitutions
- Squeeze zucchini gently. Remove drips, not every last drop, so the bread stays moist.
- Weigh the flour if you can. Too much flour makes the loaf dry.
- Stir the batter just until the flour disappears. Overmixing tightens the crumb.
- Use mini chocolate chips for tidier slices.
- Go dairy-free with coconut yogurt and dairy-free chips.
- Bake gluten-free with a 1:1 baking blend; add 1 extra tablespoon yogurt if the batter looks thick.
- Swap oil with melted coconut oil. Cool it slightly before whisking it in.
- For deeper peanut flavor, toast peanuts and fold them in.
- For muffins, fill a 12-cup tin and bake at 350°F for 18 to 22 minutes.
How to Make Peanut Butter Chocolate Chip Zucchini Bread
- Prep: 20 minutes
- Cook: 55 to 65 minutes
- Total: about 1 hour 15 minutes
- Heat the oven to 350°F. Grease a 9×5 loaf pan, line it with a parchment sling, and grease the parchment.
- Shred the zucchini on the small holes of a box grater. Squeeze handfuls gently over the sink to remove excess liquid and set aside.
- Whisk the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In a large bowl, whisk the eggs, brown sugar, and granulated sugar until smooth and slightly thick.
- Whisk in the peanut butter until creamy. Add the oil, yogurt, and vanilla, and whisk until the mixture looks smooth and glossy.
- Stir in the shredded zucchini.
- Add the dry ingredients to the wet ingredients. Fold with a spatula just until a few flour streaks remain.
- Fold in the chocolate chips and peanuts if using. Stop mixing as soon as everything looks evenly distributed.
- Scrape the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips over the surface.
- Bake for 55 to 65 minutes until a toothpick inserted near the center comes out with a few moist crumbs or the center hits 200 to 205°F.
- Cool the loaf in the pan for 10 to 15 minutes. Lift it out using the parchment and transfer it to a rack to cool completely.
- Slice with a serrated knife once the loaf feels barely warm. Wipe the blade between cuts for clean slices.
Simple Variations
- Double chocolate: Replace 1/4 cup flour with 1/4 cup natural cocoa powder and use dark chocolate chips.
- Banana boost: Swap 1/2 cup zucchini with 1/2 cup mashed ripe banana for extra sweetness and aroma.
- Swirl top: Warm 2 tablespoons peanut butter until pourable and swirl it over the batter before baking.
- Trail mix: Add 1/3 cup chopped dried cherries or cranberries with the chips.
- Maple touch: Replace the granulated sugar with 1/4 cup pure maple syrup and reduce yogurt to 1/3 cup.
Ways to Serve Peanut Butter Chocolate Chip Zucchini Bread
- Serve warm slices with a pat of salted butter.
- Toast and spread with extra peanut butter for breakfast.
- Pair with cold milk, hot coffee, or a cinnamon latte.
- Make dessert with a scoop of vanilla ice cream and a drizzle of melted chocolate.
- Pack slices in lunchboxes with apple slices and cheddar.
Storage
Cool the loaf completely, then wrap it tightly or store it in an airtight container. Keep it at room temperature for up to 3 days. Chill it for up to 7 days and bring slices to room temp before serving for the best texture. Freeze individual slices for up to 3 months, then thaw on the counter or warm in a low oven.
Peanut Butter Chocolate Chip Zucchini Bread Recipe
A moist and delicious zucchini bread with peanut butter and chocolate chips, perfect as a dessert or snack.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking soda, and salt; gradually add to the creamed mixture. Stir in zucchini and chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 50 to 60 minutes, until a toothpick inserted into center comes out clean.
- Allow bread to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.