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–+ servings

Peanut Butter Chocolate Chip Zucchini Bread

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A moist and tender bread combining peanut butter, zucchini, and chocolate chips for a deliciously comforting treat.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 2/3 cups all-purpose flour The base of our bread, providing structure and texture.
  • 1 teaspoon baking powder Helps the bread rise for a light and fluffy interior.
  • 1/2 teaspoon baking soda Works in tandem with baking powder to give the bread a boost.
  • 1/2 teaspoon salt Enhances the overall flavor of the bread.
  • 1 teaspoon ground cinnamon Adds a warming spice that complements the sweetness.
Wet Ingredients
  • 1/3 cup vegetable oil or olive oil Keeps the bread moist and adds richness.
  • 1/2 cup creamy peanut butter Introduces a smooth, nutty flavor to the bread.
  • 2/3 cup packed light or dark brown sugar Sweetness with a hint of caramel undertones.
  • 1/3 cup honey Adds natural sweetness and moisture.
  • 2 large eggs Binds the ingredients together and provides structure.
  • 1/3 cup milk (any kind) Contributes to the bread’s moistness and overall tenderness.
  • 1 teaspoon pure vanilla extract Enhances the flavor profile with a sweet, aromatic note.
Additional Ingredients
  • 1 1/2 cups shredded zucchini Adds moisture and nutrition without overpowering the flavor.
  • 1 cup semi-sweet chocolate chips Melty morsels that provide delicious pockets of sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until combined.
  3. In another bowl, mix together the vegetable oil (or olive oil), creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla extract until smooth and well blended.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing for a tender loaf.
  5. Gently fold in the shredded zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at the 55-minute mark.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 14g

Notes

Use finely shredded zucchini for better incorporation into the batter. Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for a week. This bread freezes well; wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months.

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