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Peanut Butter Chocolate Chip Zucchini Bread

Peanut Butter Chocolate Chip Zucchini Bread

iamwinfred
This quick bread transforms a plain kitchen counter into a bakery in under two hours. It combines rich, nutty peanut butter with melty chocolate chips and a sneaky dose of fresh zucchini for moisture nobody will ever notice. The tender, peanut buttery crumb studded with chocolate chips earned a permanent spot in my regular baking rotation.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 255 kcal

Equipment

  • 9x5 inch loaf pan greased or sprayed with nonstick coating
  • Mixing bowls one large, one medium
  • Whisk
  • Box grater for shredding zucchini
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Parchment paper for lining the pan (optional but helpful)

Ingredients
  

  • 1 3/4 cups all purpose flour about 210g, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil about 80ml
  • 1/2 cup creamy peanut butter about 130g, no added sugar preferred
  • 2/3 cup brown sugar packed, about 135g
  • 1/3 cup honey about 110g, preferably raw
  • 2 large eggs at room temperature
  • 1/3 cup milk about 80ml
  • 1 teaspoon vanilla extract
  • 1 1/2 cups zucchini shredded, lightly packed (about 1 medium zucchini, 170-200g), do not squeeze out moisture
  • 1 cup semisweet chocolate chips about 170g, plus extra for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with nonstick spray or butter and line the bottom with parchment paper.
  • Wash zucchini and trim ends. Shred using a box grater (skin and all) and measure out 1 1/2 cups. Do not squeeze out moisture.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
  • In a separate bowl, whisk oil, peanut butter, brown sugar, and honey until smooth. Add eggs one at a time, whisking well after each. Whisk in milk and vanilla until glossy.
  • Pour dry ingredients into wet ingredients and stir gently with a spatula until just combined. A few streaks of flour are fine. Do not overmix.
  • Fold in shredded zucchini gently, then fold in chocolate chips until evenly distributed. Stop as soon as everything is combined.
  • Pour batter into prepared pan and smooth the top. Sprinkle extra chocolate chips on top if desired. Bake for 55-65 minutes, tenting with foil after 30 minutes if browning too quickly.
  • Test doneness with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. Let cool in pan for 15 minutes.
  • Use parchment to lift loaf out and transfer to a wire rack. Cool completely before slicing for cleanest cuts.

Notes

  • Zucchini: Do not peel the zucchini—the skin blends completely into the batter and adds extra nutrients.
  • Peanut butter: Use creamy peanut butter rather than crunchy for a smoother, more tender crumb. Natural peanut butter works if stirred very well first, but the loaf may be slightly denser.
  • Flour measurement: Measure flour by spooning it into the measuring cup and leveling it off with a knife, not by scooping directly from the bag, to avoid a dry loaf.
  • Do not overmix: Stir just until the ingredients are combined to keep the loaf tender and light. Overmixing develops gluten and makes the bread dense.
  • Moisture is key: Do not squeeze out the zucchini's moisture—that liquid is what keeps the bread soft and tender.
  • Rest overnight: For the best texture, let the bread cool completely and rest overnight before slicing, if you can wait that long.
  • Check early: Ovens can vary, so start checking for doneness a few minutes early to avoid overbaking.
  • Storage: Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 1 week, or freeze individual slices wrapped in plastic wrap for up to 3 months.
  • Variations: Swap chocolate chips for peanut butter chips, add 1/2 cup of chopped walnuts or pecans, or use almond or sunflower seed butter for a nut-free option.
  • Muffin version: Turn this into muffins by baking in a lined muffin tin at 350°F for 18-22 minutes.

Nutrition

Serving: 1sliceCalories: 255kcalCarbohydrates: 33gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 4.5gCholesterol: 31mgSodium: 190mgPotassium: 125mgFiber: 2gSugar: 19gVitamin A: 2IUVitamin C: 6mgCalcium: 4mgIron: 8mg
Keyword chocolate chip zucchini bread, peanut butter zucchini bread, quick bread recipe, zucchini loaf
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