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Peanut Butter Chocolate Chip Zucchini Bread Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (approximately 10 slices)

Description

This Peanut Butter Chocolate Chip Zucchini Bread is a moist, flavorful treat combining the nutty richness of peanut butter with the sweetness of chocolate chips and the subtle freshness of shredded zucchini. Perfect for a wholesome snack or breakfast, it balances sweet and savory elements with a tender crumb and aromatic cinnamon, making it an irresistible loaf to enjoy at any time of day.

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

Other Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray. This step ensures the bread won’t stick and will bake evenly.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This combination provides the structure and flavor base for the bread.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable or olive oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla extract until smooth and well combined. This mixture adds moisture and richness to the bread.
  4. Incorporate Ingredients: Pour the wet mixture into the dry ingredients and gently stir or whisk just until combined—be careful not to overmix to keep the bread tender. Using a silicone spatula, fold in the shredded zucchini and chocolate chips evenly into the batter.
  5. Transfer to Pan and Bake: Spread the batter evenly in the prepared loaf pan. Bake for 55–70 minutes. Halfway through baking, loosely cover the loaf with aluminum foil to prevent over-browning on top. The bread is done when a toothpick inserted in the center comes out clean with just a few moist crumbs.
  6. 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 removing. While you can slice the bread warm, letting it cool completely on the rack will give neater slices.
  7. Storage: Cover the bread and store at room temperature for up to 5 days, or refrigerate for up to 1 week. The flavor improves after resting for at least 2 days.

Notes

  • Use freshly shredded zucchini without blotting to keep the bread moist.
  • Do not overmix the batter to avoid a tough texture.
  • Covering with foil halfway through baking prevents the crust from burning while allowing the bread to cook through.
  • The bread slices better when completely cooled.
  • For variation, substitute semi-sweet chocolate chips with dark or white chocolate chips.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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