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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread with a golden crumb studded with semi-sweet chocolate chips. This quick-bread method mixes wet until smooth, folds in squeezed zucchini, and bakes until a toothpick shows moist crumbs.
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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
Calories: 370
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
Zucchini and chocolate
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips (divided)

Equipment

  • 1 sheet pan

Method
 

Prep the batter and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it aside. The pan should be ready before mixing so the batter can go in right away.
  2. Whisk the all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined. This dry mix should look uniform with no cinnamon streaks.
  3. Beat the brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stop when the mixture looks glossy and fully blended.
  4. Stir in the grated zucchini, squeezed dry. Mix just until the zucchini is evenly dispersed.
Bake
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in 3/4 cup of the semi-sweet chocolate chips. The batter should not look overmixed and will be thick.
  2. Pour the batter into the loaf pan, scatter the remaining chocolate chips on top, and bake for 55–65 minutes at 350°F. It’s done when a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. This rest helps the crumb set so the chocolate and peanut butter texture holds together.

Notes

For the best texture, squeeze the grated zucchini very well to keep the loaf from turning gummy. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-light option, use unsweetened plain Greek yogurt substitute or regular yogurt with similar thickness (results vary slightly).