Go Back

Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread with rich peanut butter flavor and melted chocolate chips studded throughout a golden quick-bread loaf. This PB chocolate zucchini loaf bakes up tender with a moist crumb and a sliceable, cozy texture.
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
  

Peanut butter chocolate chip zucchini bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 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
  • 1 cup semi-sweet chocolate chips (divided)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and dry ingredients
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set aside.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix wet ingredients and combine
  1. Beat brown sugar, eggs, peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  2. Stir in the grated zucchini that has been squeezed dry so the batter stays thick.
  3. Fold the dry ingredients into the wet mixture until just combined, then fold in 3/4 cup of the chocolate chips with a gentle motion.
Bake
  1. Pour the batter into the greased loaf pan and scatter the remaining chocolate chips on top for visible pockets.
  2. Bake for 55–65 minutes at 350°F until a toothpick comes out with moist crumbs, and the top looks golden.
Cool and slice
  1. Cool the loaf for 15 minutes in the pan before slicing so the crumb sets and holds together.

Notes

For the best texture, squeeze the grated zucchini very dry—excess moisture can make the loaf dense. Store the sliced bread in an airtight container in the fridge for up to 4 days, or freeze up to 2 months. To make it slightly lighter, substitute 2% Greek yogurt for the Greek yogurt and expect a mildly less rich crumb.