Go Back

Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter chocolate chip zucchini bread with a golden crumb and melted chocolate chips in every slice. This easy quick bread folds in grated, squeezed-dry zucchini for a moist loaf with rich peanut butter flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup creamy peanut butter
  • 0.25 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Chocolate chips
  • 1 cup semi-sweet chocolate chips (divided)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a mixing bowl.
Mix the wet batter
  1. Beat brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  2. Stir in zucchini, grated and squeezed dry.
Combine and bake
  1. Fold dry ingredients into wet until just combined, then fold in 3/4 cup semi-sweet chocolate chips.
  2. Pour batter into the loaf pan, scatter the remaining semi-sweet chocolate chips on top, and bake for 55–65 minutes at 350°F until a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes before slicing.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes up golden instead of gummy. Store sliced bread in an airtight container in the refrigerator for up to 4 days; freeze wrapped slices for up to 2 months. For a dairy-light swap, use a plain dairy-free Greek-style yogurt (same amount) for similar moisture.