Peanut Butter Chocolate Chip Zucchini Bread

Peanut Butter Chocolate Chip Zucchini Bread is a delightful twist on traditional zucchini bread. The combination of creamy peanut butter, rich chocolate chips, and moist zucchini creates a tasty treat perfect for breakfast, snacks, or dessert. This easy-to-make bread is not just delicious; it also packs a nutritious punch.

Why Make This Recipe

Making Peanut Butter Chocolate Chip Zucchini Bread is a great way to use up any extra zucchini you have on hand. This recipe incorporates wholesome ingredients, making it a healthier option than many other sweet breads. Plus, the peanut butter adds extra creaminess and protein, while the chocolate chips make it a treat everyone will enjoy. It’s a win-win!

How to Make Peanut Butter Chocolate Chip Zucchini Bread

Ingredients

1. 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1 teaspoon ground cinnamon
6. 1/3 cup (80ml) vegetable oil or olive oil
7. 1/2 cup (125g) creamy peanut butter (processed or natural)
8. 2/3 cup (133g) packed light or dark brown sugar
9. 1/3 cup (113g) honey
10. 2 large eggs, at room temperature
11. 1/3 cup (80ml) milk (any kind), at room temperature
12. 1 teaspoon pure vanilla extract
13. 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
14. 1 cup (180g) semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set this mixture aside.
3. In a medium bowl, whisk together the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until everything is well combined.
4. Pour the wet mixture into the dry ingredients. Gently stir or whisk until everything is just mixed. Be careful not to overmix.
5. Using a silicone spatula, fold in the shredded zucchini and chocolate chips. The batter will be slightly thick.
6. Spread the batter evenly into your prepared loaf pan. Bake for 55–70 minutes. Make sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. The bread is ready when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
7. Once done, remove the bread from the oven and let it cool on a wire rack. Leave it in the pan for 1 hour before taking it out. You can slice the bread when it’s still warm, but it may not slice neatly. For cleaner slices, let it cool completely on the wire rack.
8. Store the bread covered at room temperature for 5 days or in the refrigerator for up to 1 week. The flavors of the bread taste best on day two.

How to Serve Peanut Butter Chocolate Chip Zucchini Bread

You can serve this delicious bread warm or at room temperature. It’s perfect on its own, but you can also spread a little extra peanut butter or butter on top to enhance the flavor. Enjoy it with a cup of coffee or milk for a perfect snack!

How to Store Peanut Butter Chocolate Chip Zucchini Bread

To keep your bread fresh, cover it tightly and store it at room temperature for up to 5 days. If you want to keep it longer, store it in the refrigerator for up to 1 week. You can also freeze slices of bread for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer bag.

Tips to Make Peanut Butter Chocolate Chip Zucchini Bread

• Make sure to measure your flour correctly by spooning it into the cup and leveling it off with a knife.
• Use room temperature ingredients for the best results.
• You can add nuts for extra crunch or swap the chocolate chips for raisins or dried fruit if you prefer.
• Don’t overmix the batter; it’s okay if there are a few lumps.

Variation

You can easily customize this recipe. Try adding spices like nutmeg or allspice for a different flavor. You can also replace the semi-sweet chocolate chips with dark chocolate or milk chocolate for a sweeter taste.

FAQs

1. Can I use frozen zucchini in this recipe?
Yes, you can use frozen shredded zucchini. Just make sure to thaw it completely and squeeze out any excess moisture before adding it to your batter.

2. Can I make this bread gluten-free?
Yes, you can use a gluten-free 1:1 baking flour in place of all-purpose flour. The results may vary slightly, but it should still work well.

3. How do I know when the bread is done?
The bread is done when a toothpick inserted into the center comes out clean or with only a few small moist crumbs. If it’s too wet, it needs more time in the oven.

Peanut Butter Chocolate Chip Zucchini Bread

A delightful twist on traditional zucchini bread with creamy peanut butter and rich chocolate chips, perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 10 slices

Calories 200 kcal

Ingredients

  

Dry Ingredients

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

Main Ingredients

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

Instructions

 

Preparation

• Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
• In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set this mixture aside.
• In a medium bowl, whisk together the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until everything is well combined.
• Pour the wet mixture into the dry ingredients. Gently stir or whisk until everything is just mixed. Be careful not to overmix.
• Fold in the shredded zucchini and chocolate chips with a silicone spatula. The batter will be slightly thick.
• Spread the batter evenly into your prepared loaf pan.

Baking

• Bake for 55–70 minutes, loosely covering the bread with aluminum foil halfway through baking to prevent the top from getting too brown.
• The bread is ready when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
• Once done, remove the bread from the oven and let it cool on a wire rack. Leave it in the pan for 1 hour before taking it out.
• You can slice the bread when it’s still warm, but for cleaner slices, let it cool completely on the wire rack.

Notes

Store the bread covered at room temperature for 5 days or in the refrigerator for up to 1 week. The flavors of the bread taste best on day two. You can also freeze slices of bread for up to 3 months, wrapping them tightly in plastic wrap and placing them in a freezer bag.

Keyword Chocolate Chip Bread, Healthy Snack, Peanut Butter Bread, Quick Bread, Zucchini Bread