This peanut butter chocolate chip zucchini bread is packed with the flavors of peanut butter and melty chocolate chips, and no one will guess there’s a green vegetable hiding in there! It’s simple to make, extra moist, and a tasty way to use up summer’s abundance of zucchini. Like banana bread, the flavors really stand out on day 2. (Should any slices survive that long!!)
One reader, Michelle, commented: “I made this today for our weekly game night and it is fabulous! Everyone loved it… It’s wonderfully moist and very easy to make. Thank you, Sally, for another wonderful recipe! ★★★★★“
As a baker, I’ve built up a lot of self control around desserts and baked goods. I’m around it all the time! But there are a few exceptions that really test my limits, including salted caramel apple pie, carrot cake, and today’s peanut butter chocolate chip zucchini bread.
YOU CANNOT STOP EATING THIS.
If you enjoy regular zucchini bread, and also love peanut butter, you will flip over this peanut butter zucchini bread.
You’ll Love This Peanut Butter Chocolate Chip Zucchini Bread:
- Batter comes together quickly—no mixer needed
- Super moist with loads of flavor
- Sneaks in a vegetable
- Freezes beautifully
- You can also make as muffins
- A delicious snack or dessert you can enjoy any time of day
- A wonderful way to use up a peak-summer bounty of zucchini!
Like double chocolate zucchini bread or a chocolate chip loaf cake, this peanut buttery, chocolate chip-studded quick bread tastes like a treat… most lucky taste testers won’t be able to guess there’s a garden vegetable hiding in every bite!
Why Bake With Zucchini?
Zucchini is abundant in the summer months, and while I enjoy cooking it and making savory side dishes such as this easy zucchini casserole or these zucchini biscuits, I especially love to incorporate this vegetable in my baking, and have published a lot of zucchini recipes on my website.
Why? Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. It’s truly a magical ingredient in your baked goods, because you can’t taste it—even in the richest desserts like chocolate zucchini cake or this zucchini cake.
Grab These Ingredients:
In addition to the zucchini, the remaining ingredients are all standard baking staples you likely already have in your kitchen. Let me point out 3 imperatives, though:
- Creamy Peanut Butter: You can use natural (with the oil stirred in) or processed peanut butter in this recipe, but stick to the smooth, creamy kind. Crunchy peanut butter makes for crumbly baked goods.
- Vegetable Oil: While the zucchini provides lots of moisture, peanut butter can act as a drying ingredient in baked goods, so the bread needs *some* oil to balance it.
- Honey: I wanted a little extra moisture in the loaf, so I reduced the brown sugar and added some honey. You’ll love the flavor combo of honey + peanut butter.
Success Tip: Shred the Zucchini with a Box Grater & Don’t Blot It
Today’s peanut butter chocolate chip zucchini bread comes together in just a few minutes with simple kitchen tools including a couple bowls, a whisk, and a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. (See many of my recommended baking tools here.) The grater is what I use when making zucchini fritters, too.
Important: You do not need to blot the zucchini before using in the batter; you want all of that moisture in your loaf.
Zucchini can vary in size, but 1–2 medium zucchini are plenty for this recipe. You need 1 and 1/2 cups shredded, which weighs about 180g.
You don’t have to peel the zucchini before you shred it, but if you have any sharp-eyed vegetable critics in the house, you can peel the green skin off so it’s completely invisible in the bread. There’s no taste or texture variance either way.
Just wait until you smell this peanut butter chocolate chip zucchini bread baking! I love it when it’s still slightly warm from the oven, but enjoy it even better on day 2 after the flavors have settled. Excited for you to try it!
Can I Make Muffins?
Yes! You can use this batter to make peanut butter chocolate chip zucchini muffins. Detailed instructions are in the Notes below. This makes enough batter to yield 15 muffins.
Peanut Butter Chocolate Chip Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours, 15 minutes (includes slight cooling)
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Packed with the flavors of peanut butter and melty chocolate chips, no one will guess there’s a green vegetable hiding in this simple quick bread. Like banana bread, the flavors really stand out on day 2. (Should any slices survive that long!!) See recipe Note about turning the batter into muffins.
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
- 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) honey
- 2 large eggs, at room temperature
- 1/3 cup (80ml) milk (any kind), at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set aside.
- In a medium bowl, whisk the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. With a silicone spatula, fold in the zucchini and chocolate chips. Batter is slightly thick.
- Spread the batter evenly into the prepared loaf pan. Bake for 55–70 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven and set on a wire rack. Cool in the pan for 1 hour before removing from the pan. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, cool the bread completely on a wire rack before slicing.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week. Bread tastes best on day 2 after the flavors have settled together.
Notes
- Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or this 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
- Peanut Butter Chocolate Chip Zucchini Muffins: Grease a 12-count muffin pan or line with liners. Grease or line 3 cups in a second muffin pan; this recipe yields 15 muffins. Prepare batter as directed in steps 2 and 3. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 15 muffins.
- Can I Use Whole Wheat Flour? Yes, you can replace the all-purpose flour with whole wheat flour with no other changes needed. The loaf will taste denser.
- Honey: I don’t recommend using all honey in this recipe; use the combination of honey and brown sugar as listed in the recipe. If you don’t want to use honey, replace it with pure maple syrup or white granulated sugar. No other changes needed to the recipe.
Loved the ingredients for this recipe. I reduced the amount of honey, peanut butter and brown sugar as I like less sweet but I did use a cup of chocolate chips. Bread is delicious. Thanks for the recipe
I’m allergic to peanuts, can the peanut butter be swapped with something else? if so, with what?
Hi Nat, you could swap for another type of nut butter (or a nut-free option like sunflower seed butter or cookie butter), or here is our plain zucchini bread instead (you can add chocolate chips there).
Converted this to keto by using surkin brown sugar replacement, keto honey replacement, King Arthur keto flour, lily’s chocolate chips and sugar free peanut butter. It yielded 12 large muffins, baked at 435 for 5 minutes and finished at 350 for another 15 minutes. They are amazing!! You would never know they are low carb and sugar free. I wish I could share a photo. Definitely making again.
Also used avocado oil
Could you substitute peanut butter chips in place of the chocolate chips or would that be too much ?
Hi Mary, if you’d like more peanut butter flavor, you can certainly use peanut butter chips in place of the chocolate chips. We’d love to know how it turns out if you give it a try!
This was an unexpected combo but it was so good! Will be making this with our summer zucchini abundance again!
Would it be possible to incorporate bananas? What adjustments would I need to make if so?
Hi C., we haven’t tried adding bananas to this particular recipe—it would definitely take some testing, since zucchini and bananas are both very wet ingredients. If you wanted to experiment, you could try swapping some of the zucchini for mashed banana, but we’re unsure of the results. Or, here is our banana bread recipe instead—you can add chocolate chips to that, too!
I’ve just finished serving these and they were a hit! My guests ate more than 1 and commented on how moist they are.
I subbed 1/4 c chopped walnuts for chocolate chips. Next time I’m going to try using crunchy peanut butter, 1/2 c of chocolate chips, and 1/2 c walnuts.
Thank you!
At first I thought this was an unlikely combination, but it turned out fabulously. Very moist and great flavors. Definitely making this again!
Can we add walnuts?
Hi Serenity, absolutely. Feel free to replace some of the chocolate chips with walnuts, keeping the total amount of add-ins to about 1 cup.
This was so moist! Awesome recipe!!!!
Simple recipe with great results. I love the combination of chocolate chips, peanut butter, and cinnamon!
I have frozen zucchini from my garden. I did not blot/drain before freezing. Can I just thaw and use that in this recipe? Thank you.
Hi Stephanie, you can use the frozen zucchini. Thaw and drain off any excess liquid from thawing before adding to the batter. No need to blot.
It’s perfect recipe, easy to follow and the best recipe. We all love it. Thank you so much.
This recipe pulled together easily. The peanut butter smells delightful during the baking. Of course, it’s moist with the zucchini, and the flavor is a good balance of tasting the peanut butter without being overwhelming and the chocolate chips providing a nice sweetness. I did only use 1/2 cup chocolate chips as I thought a whole cup would be too much.Will definitely make it again.
This recipe was a hit in our home! I doubled the recipe and made mini muffins (Bake @ 350 for 15 minutes). It made almost 70 muffins and turned out perfect. Definitely making this again!
Was moist and delicious! Making loaves to share with others now!
SO good!! I used 1/2 AP flour and 1/2 whole wheat flour. I also used coconut oil instead of vegetable oil. The batter was a little thin but holy guacamole the muffins were fluffy and delicious in the end!
Can I use applesauce instead of oil and almond milk
Hi A, we don’t recommend that swap.
Sally’s Baking Addiction is my first stop/go to recipe blog when I’m looking for a recipe. Just never fails to please. This recipe no exception! I’ve made the recipe a couple times experimenting with the peanut butter. I’ve used PB2 which was delicious just milder peanut butter taste. I’ve used crunchy peanut butter as well.
I probably use more like 2 cups of zucchini and turns out awesome.
I would love to take these to a family picnic but want to make mini muffins. How long would I bake them?
Hi Fran, mini muffins usually take between 13 and 15 minutes.
YUMM..you can taste the PB but it’s not too much, they are MOIST and so chocolatey, thank you for this one, it’s a keeper.
I made this today for our weekly game night and it is fabulous! Everyone loved it. The peanut butter flavor is mild but good. The chocolate chips give it a nice pop of flavor. I need to try it again without chocolate, as my husband is allergic. I think I’ll try caramel or cinnamon chips. I love the subtle taste of the honey. It’s wonderfully moist and very easy to make. Thank you Sally for another wonderful recipe!
Just wow!!! Sooo delicious. Will make again.
Can yellow zucchini be used instead of green?
Hi Tina, yes, that will work just fine!
Holy moly batman! This recipe is sooooo moist and delicious! I made these as muffins (but left out the cinnamon cuz I don’t like cinnamon and chocolate together, I know, call me crazy, lol!), and I had to put them in the freezer so I would stop eating them! I am making them again tonight, to bring to work! I might experiment with nuts or butterscotch chips. This recipe is a keeper and will be on repeat for sure! Thanks!!
I love zucchini bread and this will make a great Christmas gift for my family and friends. I love the idea you don’t have to squeeze the zucchini. Thanks for all your great recipes.
A+ recipe! I doubled it to use a whole large zucchini I had. I used half AP flour half whole wheat and followed the directions for the rest. Doubled recipe made 27 muffins. I did have some deflation in the one pan of muffins, I think it’s because I didn’t let them cool on the pan I took them out (had to make those last three muffins). Delicious peanut buttery and chocolate chip yumminess! Sprinkled coarse sugar on top and with fancier muffin liners my husband said they look like they’re from a professional bakery. 🙂
So glad to read this! I hope more and more try this recipe. I absolutely love it as bread or muffins… making another loaf today!
Can you use gluten free flour with this recipe, and would modifications need to be made?
Hi Mary, we haven’t tested gluten free flours in this recipe. We think the best flour to try would be a 1:1 flour substitute (like Cup4Cup). If you try it, let us know how it goes!
Sally always gives you foolproof wonderful recipes.
Well, this is now going to be the goody I bring to knitting club this week! Can’t wait to try it!!
Can I use Sun Butter instead of the peanut butter?
Hi Emily, we haven’t tested it, but that should work just fine! Let us know if you try it.
Can I use gluten free 1 for 1 flour in place of All Purpose?
Hi Jen, we haven’t tested this recipe with gluten free flour, so we’re unsure of how the results may change. Let us know if you decide to try it.
Can I make this into more of a cake and bake it in an 8×8 pan?
Absolutely. An 8-square square pan should be the right size, or a 9-inch. I’m unsure of the proper bake time. Same oven temperature though.
Thank you!