This Peanut Butter Chocolate Chip Zucchini Bread highlights a classic flavor combo in addition to the zucchini. Picky eaters won’t even know there’s a healthy green veggie hiding in this treat!
A recent visit to the garden yielded this monster-sized zucchini hiding under some leaves. I don’t usually like for them to get this big, but when they do, there’s only one thing to do… make zucchini bread!
Peanut Butter Chocolate Chip Zucchini Bread Recipe
This recipe is so simple.
Begin by shredding your zucchini. I used a hand grater, but you could certainly use a food processor instead. If you are trying to disguise the zucchini from your picky eaters, be sure to peel it with a vegetable peeler so there are no green specks that might be detected by little eyes. 🤣
If that’s not a concern, you can leave the peel on.
Next, in a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a medium bowl, combine the vegetable oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla. Stir until thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix so you don’t get a tough loaf.
Gently fold in the shredded zucchini and the chocolate chips.
Spread the batter evenly in a greased loaf pan and bake for approximately one hour. The loaf is done when a toothpick comes out clean or with only a few small crumbs on it. Be careful not to overbake. Use foil on top if the loaf begins to brown too much before being done.
Cool in pan for about an hour before removing onto a wire rack.
How to Store Zucchini Bread
This zucchini bread can be stored on the counter in an airtight container for a day or so, but because it contains a lot of moisture from the zucchini, it should be placed in the refrigerator or freezer after that.
How to Freeze Zucchini Bread
Once your Peanut Butter and Chocolate Chip Zucchini Bread has cooled to room temperature, the best way to freeze it is to first wrap it tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Then, place the wrapped loaf into a freezer bag, pressing out as much air as possible. This is the best way to prepare your zucchini loaf for long-term storage and prevent freezer burn.
You can also slice your bread, and wrap the individual slices the same way. This is great for “grab ‘n’ go” slices for a quick snack or breakfast. Frozen slices can be microwaved for 15-30 seconds.
This method works great for adding to lunch boxes, too. The wrapped and frozen slices will thaw out perfectly just in time for lunch!
Printable Recipe
Peanut Butter Chocolate Chip Zucchini Bread
This zucchini bread is filled with a delicious combo of peanut butter and chocolate chips. Picky eaters won't even know the zucchini is there. It's wonderfully moist and incredibly tasty!
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/2 cup creamy peanut butter
- 2/3 cup packed brown sugar
- 1/3 cup honey
- 2 large eggs, at room temperature
- 1/3 cup milk (any kind- I used almond milk)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups shredded zucchini (no need to blot)
- 1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a medium bowl, whisk oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla together until combined.
Pour the wet ingredients into the dry ingredients. Gently stir until combined, being careful not to overmix. Fold in the zucchini and chocolate chips.
Spread batter evenly into the prepared loaf pan. Bake for 55–65 minutes. *If top of loaf begins to over-brown, loosely cover with aluminum foil halfway through.
The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
Remove from the oven and set on a wire rack. Cool in the pan for one hour before removing.
Notes
Cover and store bread in the refrigerator for up to 1 week. Bread can be eaten cold, or warmed slightly in the microwave for about 15 seconds per slice.
This Peanut Butter Chocolate Chip Zucchini Bread is a delectable twist on a classic loaf. If you love zucchini bread, be sure to check out a couple of my other recipes below.
Enjoy!
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More Zucchini Bread Recipes!
Check out these delicious recipes for Lemon Zucchini Bread and Double Chocolate Zucchini Bread!
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