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Peanut Butter Chocolate Chip Zucchini Bread

Peanut Butter Chocolate Chip Zucchini Bread

Linda M. Harris
Peanut Butter Chocolate Chip Zucchini Bread is a delicious, moist loaf that combines the rich flavors of peanut butter and chocolate with the goodness of zucchini.
This recipe creates a perfect balance between indulgence and nutrition, making it a great choice for breakfast, snacks, or dessert.
Packed with chocolate chips, a hint of peanut butter, and a secret veggie twist, it's a treat everyone will love, whether you're a peanut butter fan or not.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Slices
Calories 250 kcal

Equipment

  • 1 x 9x5-inch loaf pan
  • 1 x Box grater or food processor (for shredding zucchini)
  • 1 x Mixing bowl (large)
  • 1 x Whisk
  • 1 x Measuring cups & spoons
  • 1 x Spatula or spoon for folding

Ingredients
  

  • 1 ½ cups 180g Zucchini, shredded
  • ½ cup 125g Peanut Butter (creamy or chunky)
  • 1 ½ cups 180g All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • 2 large Eggs
  • ¾ cup 150g Brown Sugar
  • ½ cup 90g Chocolate Chips (semi-sweet or milk chocolate)
  • ½ tsp optional Cinnamon (for added flavor)

Instructions
 

  • Preheat your oven to 350°F (175°C).
    Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  • Prepare the zucchini: Shred the zucchini using a box grater or food processor.
    Place the shredded zucchini in a clean towel and gently squeeze out excess moisture. Set aside.
  • Mix the wet ingredients: In a large mixing bowl, combine the peanut butter, eggs, brown sugar, and vanilla extract.
    Whisk until the mixture is smooth and creamy.
  • Add the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Fold in the zucchini and chocolate chips: Gently fold the prepared zucchini into the batter, followed by the chocolate chips.
    Be careful not to overmix.
  • Transfer to the loaf pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
  • Bake: Place the pan in the preheated oven and bake for 55-65 minutes.
    Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  • Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Recipe Notes

  • Zucchini Prep: Be sure to squeeze out as much moisture as possible from the zucchini to prevent the bread from becoming soggy.
  • Peanut Butter Variations: You can use any type of peanut butter, but creamy peanut butter works best for a smooth batter. Chunky peanut butter will add extra texture if you prefer it.
  • Chocolate Chips: Semi-sweet chocolate chips provide a balanced sweetness, but you can use milk chocolate or dark chocolate chips for different flavor profiles.
  • Substitutions: If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free option, use dairy-free chocolate chips.
  • Storage: Store the bread at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze individual slices for up to 3 months.
Keyword Peanut Butter Chocolate Chip Zucchini Bread