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Peanut Butter Chocolate Chip Zucchini Bread Recipe

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4.3 from 32 reviews

This Peanut Butter Chocolate Chip Zucchini Bread is a delicious quick bread that cleverly incorporates shredded zucchini for a moist texture, combined with rich peanut butter and melty semi-sweet chocolate chips. Perfectly spiced with cinnamon, this loaf bakes to golden perfection and is best enjoyed on day two when the flavors meld beautifully.

  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently stir or whisk just until combined; be careful not to overmix to keep the bread tender.
  5. Fold in Zucchini and Chocolate Chips: Using a silicone spatula, fold in the shredded zucchini and semi-sweet chocolate chips evenly into the batter. The batter will be slightly thick.
  6. Fill Loaf Pan and Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning.
  7. Test for Doneness: The bread is done when a toothpick inserted into the center comes out clean or with just a few small moist crumbs attached.
  8. Cool the Bread: Remove the bread from the oven and place it on a wire rack. Let it cool in the pan for 1 hour before taking it out. You can slice the bread warm, but for neater slices, let it cool completely on the wire rack.
  9. Store Properly: Cover the bread and store it at room temperature for up to 5 days or refrigerate for up to 1 week. The flavor improves on day 2 as the ingredients meld.

Notes

  • You can convert the batter into muffins by filling muffin tins instead of using a loaf pan. Adjust baking time accordingly (usually 20-25 minutes).
  • No need to blot the shredded zucchini—its moisture adds to the bread’s softness.
  • Using creamy peanut butter results in a smoother texture, but natural peanut butter works fine as well.
  • For a dairy-free version, use plant-based milk of your choice.
  • Covering with foil halfway through baking helps prevent excessive browning on top.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 55-70 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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