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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter chocolate chip zucchini bread with a golden, tender crumb and melted chocolate chips in every slice. Grated, squeezed-dry zucchini keeps it moist while the peanut butter flavor runs through the loaf.
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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: 340
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 and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan; set the pan aside while you mix. Visual cue: the pan should look slick and lightly coated, with no dry spots.
  2. Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon in a mixing bowl. Visual cue: the mixture looks evenly speckled with no visible clumps.
  3. Beat brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth. Visual cue: the batter turns glossy and cohesive with no streaks.
  4. Stir in the zucchini, grated and squeezed dry, until fully combined. Visual cue: zucchini disappears into the batter, which looks thick and uniform.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in 3/4 cup semi-sweet chocolate chips. Visual cue: stop mixing as soon as you no longer see dry flour; batter should be thick.
  6. Pour the batter into the prepared loaf pan, scatter the remaining semi-sweet chocolate chips on top, and bake for 55–65 minutes at 350°F. Visual cue: the top looks set and golden, and a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing. Visual cue: it firms up and releases more cleanly from the pan while steam subsides.

Notes

Pro tip: squeeze the grated zucchini very well so the loaf bakes through without turning gummy. Store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freezing: yes—wrap slices and freeze up to 3 months, thaw overnight in the fridge. Dietary swap: for a dairy-light option, use plain dairy-free yogurt in the same amount.