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Peanut Butter Chocolate Chip Zucchini Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/peanut-butter-chocolate-chip-zucchini-bread-recipe/