Go Back
Peanut butter zucchini bread with chocolate chips — moist loaf for breakfast and snacks Pinterest recipe pin

Peanut Butter Chocolate Chip Zucchini Bread

A moist quick loaf where creamy peanut butter and grated zucchini make a tender, lightly sweet bread studded with chocolate chips—perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup milk 2% or whole
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups grated zucchini about 2 medium, squeezed dry
  • 1/2 cup semi-sweet chocolate chips
Optional
  • 1/3 cup chopped roasted peanuts optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Box grater or food-processor shredder
  • 1 Mixing bowl and rubber spatula
  • 1 Wire cooling rack

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line with parchment; place a rack in the center of the oven.
Zucchini
  1. Grate the zucchini and place it in a clean kitchen towel; sprinkle lightly with salt and squeeze firmly to remove excess water, then measure out 2 cups packed.
Wet ingredients
  1. In a medium bowl whisk together the peanut butter, granulated sugar, brown sugar, egg, milk, and vanilla until smooth.
Dry ingredients
  1. In a separate bowl whisk the flour, baking powder, baking soda, salt, and cinnamon until combined.
Combine and bake
  1. Fold the dry ingredients into the wet mixture until just combined, then gently fold in the squeezed zucchini and the chocolate chips; if the batter is extremely thick, add up to 1 tablespoon more milk.
  2. Spread the batter into the prepared loaf pan and bake at 350°F for 50–60 minutes until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter; tent with foil if the top browns too quickly.
  3. Cool in the pan on a wire rack for 10 minutes, then remove the loaf and cool an additional 30 minutes before slicing.

Notes

Squeeze the grated zucchini well—this prevents a soggy center. If using natural peanut butter, stir thoroughly and consider reducing milk by 1 tablespoon. The loaf keeps at room temperature for 3 days or freezes wrapped for up to 3 months; thaw overnight in the fridge before warming.