Peanut Butter Chocolate Chip Zucchini Bread Recipe
This Peanut Butter Chocolate Chip Zucchini Bread is a moist, flavorful quick bread that cleverly hides shredded zucchini for added nutrition. Infused with creamy peanut butter and studded with semi-sweet chocolate chips, it offers a delightful balance of sweet and nutty flavors. Perfect as a breakfast treat or afternoon snack, the flavors deepen after a day or two, making it even more irresistible. The recipe is simple and versatile, with the option to bake as muffins for a portable option.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours, 15 minutes
- Yield: 1 loaf
- Category: Quick Bread
- 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 flavoring
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 thoroughly with nonstick spray and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. This ensures even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable or olive oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla flavoring together until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir or whisk just until combined. Avoid overmixing to keep the bread tender.
- Fold in Zucchini and Chocolate Chips: Using a silicone spatula, carefully fold in the shredded zucchini and semi-sweet chocolate chips until evenly distributed throughout the batter. The batter will be slightly thick.
- Bake: Spread the batter evenly into the prepared loaf pan. Place in the oven and bake for 55 to 70 minutes. About halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning.
- Check for Doneness: The bread is done when a toothpick inserted into the center comes out clean with a few moist crumbs. Remove from the oven and cool on a wire rack.
- Cool: Let the bread cool in the pan for 1 hour before removing. While you can slice it when warm, for a neater slice, let the bread cool completely on a wire rack.
- Store: Cover and store the bread at room temperature for up to 5 days, or refrigerate for up to 1 week. The flavors improve and meld, especially on day 2, making it even tastier.
Notes
- For a portable and quicker snack option, the batter can be divided into muffin tins and baked as muffins. Adjust baking time to about 18-22 minutes or until a toothpick comes out clean.
- No need to blot the shredded zucchini; its moisture contributes to the bread’s softness.
- Use natural or processed peanut butter based on preference—both work well.
- Letting the bread sit for a day enhances the flavor and texture.
