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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread with a golden crumb and chocolate chips baked until the center is set but still moist. Grated zucchini adds tenderness while peanut butter and vanilla create rich, sliceable flavor throughout.
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Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Wet ingredients
  • 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
Add-ins
  • 1 cup zucchini grated and squeezed dry
  • 1 cup semi-sweet chocolate chips divided; 3/4 cup in batter, remaining on top

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then set it aside for filling.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined and no streaks remain.
Mix wet ingredients
  1. Beat brown sugar, eggs, peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy-looking.
Add zucchini
  1. Stir in grated, squeezed-dry zucchini until the batter looks thick and evenly speckled.
Combine and add chocolate
  1. Fold dry ingredients into the wet mixture just until combined, then fold in 3/4 cup semi-sweet chocolate chips.
Bake
  1. Pour batter into the loaf pan, scatter remaining semi-sweet chocolate chips on top, and bake at 350°F for 55–65 minutes until a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool for 15 minutes before slicing so the loaf sets and the interior crumb holds together.

Notes

Pro tip: squeeze grated zucchini very well to avoid a gummy center and keep the loaf’s golden crumb tender. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions up to 2 months. For a slightly lighter option, use plain low-fat Greek yogurt if you want less fat while keeping the same bake time.