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Peanut Butter Chocolate Chip Zucchini Bread

A moist and tender bread combining the rich flavors of peanut butter and chocolate chips with the added goodness of zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup shredded zucchini Freshly grated zucchini provides the best moisture content and flavor.
  • 1/2 cup peanut butter Choose natural peanut butter without added sugars for a healthier option.
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs For a vegan version, use flax eggs.
  • 1 tsp vanilla extract
Dry Components
  • 1 1/2 cups all-purpose flour For gluten-free, replace with a gluten-free baking blend.
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-Ins
  • 1 cup chocolate chips Use dairy-free for vegan option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan generously.
  2. In a mixing bowl, combine the peanut butter, granulated sugar, and brown sugar until completely smooth.
  3. Add the eggs and vanilla extract; mix well until creamy.
  4. Stir in the shredded zucchini, ensuring even distribution throughout the mixture.
  5. In a separate bowl, whisk together the flour, baking soda, and salt until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Avoid over-mixing for the best texture.
  7. Fold in the chocolate chips gently, creating a delightful swirl.
  8. Pour the batter into your prepared loaf pan, ensuring it is evenly spread.
Baking
  1. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  2. Let the loaf cool completely on a wire rack before slicing and indulging.

Notes

Best served warm with additional peanut butter or powdered sugar. For serving, consider pairing with a glass of cold milk or hot coffee. Store well for several days and can be frozen for later enjoyment.