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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread baked into a golden, moist loaf with a rich peanut butter crumb and melty chocolate chips in every slice. This easy quick bread uses grated, squeezed-dry zucchini for tender texture without extra fuss.
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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: 320
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
  • 1 cup zucchini grated and squeezed dry
Chocolate
  • 1 cup semi-sweet chocolate chips divided

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the batter releases cleanly after baking.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together until evenly combined.
Mix the wet ingredients
  1. Beat brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Add zucchini
  1. Stir in grated squeezed zucchini, mixing just until the batter looks evenly flecked.
Combine and add chips
  1. Fold the dry ingredients into the wet ingredients until just combined, then fold in 3/4 cup semi-sweet chocolate chips.
Bake
  1. Pour the batter into the loaf pan, scatter the remaining chocolate chips on top, and bake 55–65 minutes at 350°F until a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing, so the peanut butter crumb sets and holds together.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a gummy center and keep that golden, tender crumb. Store wrapped at room temperature for 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-light swap, use plain lactose-free Greek yogurt in the same amount.