Peanut Butter Chocolate Chip Zucchini Bread Recipe

Introduction

This Peanut Butter Chocolate Chip Zucchini Bread is a delightful twist on a classic favorite, combining the richness of peanut butter with melty chocolate chips and moist zucchini. It’s perfect for a snack or breakfast treat that feels indulgent yet wholesome.

Ingredients

• 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/3 cup (80ml) vegetable oil or olive oil
• 1/2 cup (125g) creamy peanut butter (processed or natural)
• 2/3 cup (133g) packed light or dark brown sugar
• 1/3 cup (113g) honey
• 2 large eggs, at room temperature
• 1/3 cup (80ml) milk (any kind), at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray. Set it aside while you prepare the batter.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
3. Step 3: In a medium bowl, combine the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla extract. Whisk until the mixture is smooth and well blended.
4. Step 4: Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined—avoid overmixing to keep the bread tender.
5. Step 5: Using a silicone spatula, fold in the shredded zucchini and chocolate chips evenly throughout the batter. The batter will be slightly thick at this point.
6. Step 6: Spread the batter evenly in the prepared loaf pan. Bake for 55 to 70 minutes. About halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning.
7. Step 7: The bread is done when a toothpick inserted in the center comes out clean, with only a few small moist crumbs.
8. Step 8: Remove the bread from the oven and place it on a wire rack. Let it cool in the pan for 1 hour before removing.
9. Step 9: You may slice the bread while still warm, though slices may not be neat. For perfectly neat slices, cool completely on the wire rack before cutting.

Tips & Variations

• Use natural peanut butter for a nuttier flavor and less sweetness, or stick to creamy processed peanut butter for a smoother texture.
• Try adding chopped nuts like walnuts or pecans for extra crunch.
• If you prefer less sweetness, reduce the honey by a couple of tablespoons.
• Make this gluten-free by substituting the flour with a gluten-free all-purpose blend.

Storage

Store the bread covered at room temperature for up to 5 days or refrigerate for up to 1 week. For best flavor, allow the bread to rest for 1-2 days after baking to let the flavors meld together. Reheat slices gently in the microwave or toaster oven before serving for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use zucchini that has been frozen?

It’s best to use fresh shredded zucchini for this recipe to keep the bread from becoming too watery. If using frozen zucchini, thaw it fully and drain excess moisture by pressing it in a towel before adding to the batter.

Can I substitute the chocolate chips with another mix-in?

Absolutely! You can swap chocolate chips for dried fruit, berries, or even white chocolate chips depending on your preference. Just fold them in at the same stage as the chocolate chips.

Peanut Butter Chocolate Chip Zucchini Bread Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

This Peanut Butter Chocolate Chip Zucchini Bread is a moist, flavorful loaf combining the rich taste of creamy peanut butter with the subtle sweetness of zucchini and bursts of semi-sweet chocolate chips. Perfect for breakfast, a snack, or a sweet treat, this bread has a tender crumb with delightful texture from shredded zucchini and melty chocolate chips.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1/3 cup (80ml) vegetable oil or olive oil
• 1/2 cup (125g) creamy peanut butter (processed or natural)
• 2/3 cup (133g) packed light or dark brown sugar
• 1/3 cup (113g) honey
• 2 large eggs, at room temperature
• 1/3 cup (80ml) milk (any kind), at room temperature
• 1 teaspoon pure vanilla extract

Other Ingredients

• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
• 1 cup (180g) semi-sweet chocolate chips

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside to ensure your bread doesn’t stick.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Setting this aside helps create a uniform base for the bread.
3. Combine wet ingredients: In a medium bowl, whisk the vegetable or olive oil, creamy peanut butter, brown sugar, honey, eggs, milk, and pure vanilla extract together until smooth and fully mixed.
4. Mix wet and dry: Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined to prevent overmixing which can make the bread tough. Then, using a silicone spatula, fold in the shredded zucchini and semi-sweet chocolate chips. The batter will be slightly thick.
5. Bake the bread: Spread the batter evenly into the prepared loaf pan. Place it in the oven and bake for 55–70 minutes. About halfway through baking, loosely cover the bread with aluminum foil to avoid over-browning the top. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool the bread: Remove the bread from the oven and set it on a wire rack. Let it cool in the pan for about 1 hour before removing. You can slice it while still warm but for neater slices, wait until it has cooled completely on the wire rack.
7. Storage: Cover and store the bread at room temperature for up to 5 days or refrigerate for up to 1 week. This bread tastes best on the second day after the flavors have melded nicely.

Notes

• Do not overmix the batter after combining wet and dry ingredients to maintain a tender texture.
• Covering the bread halfway through baking prevents the crust from becoming too dark.
• Using room temperature eggs and milk helps ingredients combine more smoothly.
• You can substitute vegetable oil with olive oil based on preference.
• This bread keeps well refrigerated and flavors improve the second day.
• Feel free to use natural peanut butter, but creaminess will affect the texture.
• Shredded zucchini does not need to be blotted dry, as moisture contributes to the bread’s softness.

Keywords: peanut butter zucchini bread, chocolate chip zucchini bread, healthy zucchini bread, peanut butter bread, moist zucchini loaf