Peanut Butter Chocolate Chip Zucchini Bread Recipe
This moist and flavorful Peanut Butter Chocolate Chip Zucchini Bread combines the richness of creamy peanut butter and the sweetness of chocolate chips with shredded zucchini for a delightful twist on a classic quick bread. Perfect for breakfast or a snack, this loaf is easy to make and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 55-70 minutes
- Total Time: 1 hour 10 minutes to 1 hour 25 minutes
- Yield: 1 loaf (about 10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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/80ml) honey
- 2 large eggs, at room temperature
- 1/3 cup (80ml) milk (any kind), at room temperature
- 1 teaspoon vanilla bean paste
Add-ins
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat and Prepare 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 the bread won't stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spices.
- Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla bean paste until fully combined and smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Gently stir or whisk until just combined to avoid overmixing, which can make the bread tough.
- Add Zucchini and Chocolate Chips: Using a silicone spatula, fold the shredded zucchini and semi-sweet chocolate chips into the batter until evenly distributed. The batter will be slightly thick.
- Fill Pan and Bake: Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes, loosely covering the bread with aluminum foil halfway through baking to prevent over-browning on top. The bread is done when a toothpick inserted into the center comes out clean or with a few small moist crumbs.
- Cool the Bread: Remove the loaf from the oven and place it on a wire rack. Let it cool in the pan for 1 hour. You may slice it warm, though it may not slice as neatly. For cleaner slices, cool completely on the wire rack.
- Store: Store the bread covered at room temperature for up to 5 days or refrigerate for up to 1 week. The flavors develop best after 2 days.
Notes
- Do not overmix the batter to keep the bread tender.
- Shredded zucchini adds moisture; no need to squeeze out excess water.
- Honey can be substituted with maple syrup for a different flavor profile.
- Allow bread to cool completely before slicing for neater pieces.
- Store covered to maintain freshness and moisture.
