Peanut Butter Chocolate Chip Zucchini Bread

If you’re looking for a delicious way to sneak in some veggies, then this Peanut Butter Chocolate Chip Zucchini Bread is just the ticket! This recipe has quickly become a favorite in my home. It’s the perfect blend of rich peanut butter and gooey chocolate chips, all wrapped up in a moist loaf that hides the goodness of zucchini. The best part? It’s simple to make and comes together in no time, making it an ideal choice for busy weeknights or a cozy family gathering.

What makes this bread truly special is how the flavors deepen over time. Trust me, if you can manage to save a few slices for the next day, you’ll be rewarded with an even more delightful experience. So grab your apron and let’s get started on this scrumptious treat!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, anyone can whip up this tasty bread without breaking a sweat.
• Family Friendly: Kids love the sweet chocolate chips, and they’ll never guess there are veggies inside!
• Make Ahead Convenience: Bake it ahead of time for breakfast or snacks throughout the week—just store it at room temperature.
• Delicious Flavor: The combination of peanut butter and chocolate creates a mouthwatering experience that is hard to resist.
• Versatile Option: Enjoy it as breakfast, dessert, or even a midday snack. It fits any occasion!

Ingredients You’ll Need

This Peanut Butter Chocolate Chip Zucchini Bread uses simple, wholesome ingredients that you probably already have in your pantry. Let’s gather everything we need!

For the Bread

• 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

Variations

This recipe is wonderfully flexible! You can easily tweak it to suit your taste or dietary needs. Here are some fun variations to try:

• Add Nuts: Toss in some chopped walnuts or pecans for extra crunch.
• Use Different Sweeteners: Substitute maple syrup for honey if you prefer another natural sweetener.
• Make Muffins: Turn this bread into muffins by dividing the batter into muffin tins—perfect for grab-and-go snacks!
• Spice It Up: Add a pinch of nutmeg or pumpkin spice for an autumn twist.

How to Make Peanut Butter Chocolate Chip Zucchini Bread

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (177°C). This ensures that your bread bakes evenly once you put it in. Grease a 9×5-inch loaf pan with nonstick spray and set it aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Mixing these ingredients first helps them distribute evenly throughout your batter. Set this bowl aside while you prepare the wet ingredients.

Step 3: Combine Wet Ingredients

In another medium bowl, whisk together the vegetable oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until everything is well combined. This mixture will add moisture and flavor to your bread.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients. Gently stir until just combined; be careful not to overmix! A few lumps are okay. Using a silicone spatula, fold in the shredded zucchini and chocolate chips—this adds both texture and sweetness.

Step 5: Bake Your Bread

Spread the thick batter evenly into your prepared loaf pan. Bake for 55–70 minutes until golden brown. To avoid over-browning on top, loosely cover with aluminum foil halfway through baking. You’ll know it’s ready when a toothpick inserted into the center comes out clean with only a few moist crumbs.

Step 6: Cool Down

Once baked, remove from the oven and let cool on a wire rack for about an hour before removing from the pan. If you want neat slices, allow it to cool completely before cutting into it.

Now you’re ready to enjoy this delightful Peanut Butter Chocolate Chip Zucchini Bread! Store any leftovers at room temperature for up to five days—or refrigerate for up to one week—for maximum freshness. Happy baking!

Pro Tips for Making Peanut Butter Chocolate Chip Zucchini Bread

Baking is all about finding those little secrets that can take your dish to the next level. Here are some pro tips to ensure your Peanut Butter Chocolate Chip Zucchini Bread turns out perfectly every time!

• Use fresh zucchini: Freshly shredded zucchini adds moisture and flavor to the bread. Older zucchini can be drier and less flavorful, so always choose the freshest ones you can find.

• Don’t overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can create a dense loaf instead of a light, fluffy one.

• Experiment with nut butter: If you’re feeling adventurous, try swapping out peanut butter for almond or cashew butter. Each will bring its own unique flavor profile to the bread.

• Add nuts for crunch: Consider folding in some chopped walnuts or pecans along with the chocolate chips for added texture and flavor.

• Check for doneness: Ovens can vary in temperature, so keep an eye on your bread as it bakes. Use the toothpick test to ensure it’s perfectly cooked throughout.

How to Serve Peanut Butter Chocolate Chip Zucchini Bread

This delightful bread can be enjoyed in a variety of ways, making it perfect for breakfast, snacks, or even dessert! Here are some fun ideas for serving this delicious treat.

Garnishes

• A drizzle of honey: A light drizzle of honey on top adds a touch of sweetness and pairs beautifully with the flavors of peanut butter and chocolate.
• Chopped nuts: Sprinkling some chopped peanuts or walnuts on top not only enhances the presentation but adds a nice crunch that complements the soft bread.

Side Dishes

• Greek yogurt: A dollop of Greek yogurt serves as a creamy counterpart to the sweet bread. It’s also a great source of protein!
• Fresh fruit: Slices of fresh strawberries or bananas make for a refreshing side that balances out the richness of the zucchini bread.
• Coffee or tea: Pairing your slice with a warm cup of coffee or soothing herbal tea brings out the flavors and makes for a cozy afternoon snack.
• Smoothie: A green smoothie loaded with spinach and fruits would complement this dish wonderfully while adding nutritional value to your meal.

Enjoy every bite of this scrumptious Peanut Butter Chocolate Chip Zucchini Bread! It’s not just a treat; it’s also a sneaky way to pack in some veggies while indulging your sweet tooth!

Make Ahead and Storage

This Peanut Butter Chocolate Chip Zucchini Bread is perfect for meal prep! You can whip up a loaf ahead of time, and it stores beautifully, making it an excellent choice for busy days or quick snacks.

Storing Leftovers

• Store the bread at room temperature in an airtight container for up to 5 days.
• If you prefer chilled bread, keep it in the refrigerator for up to 1 week.
• Ensure the bread is completely cooled before storing to prevent excess moisture.

Freezing

• Wrap the cooled loaf tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag.
• Freeze for up to 3 months.
• For individual slices, wrap each slice separately before freezing for easy access.

Reheating

• To enjoy warm slices, simply pop them in the microwave for about 15-20 seconds.
• For a delightful toasted option, slice and toast in a toaster or toaster oven until warmed through.
• You can also reheat the whole loaf in a preheated oven at 350°F (177°C) for about 10-15 minutes.

FAQs

Here are some common questions about this delicious recipe:

Can I use other nut butters instead of peanut butter in the Peanut Butter Chocolate Chip Zucchini Bread?

Absolutely! Almond butter or cashew butter are great alternatives if you want to switch things up while keeping that nutty flavor.

How should I store my Peanut Butter Chocolate Chip Zucchini Bread?

You can store your zucchini bread at room temperature for up to 5 days or refrigerate it for up to 1 week. Remember to keep it in an airtight container!

Can I turn this recipe into muffins?

Yes! Simply pour the batter into a muffin tin and bake at the same temperature. Check for doneness around 20-25 minutes, or until a toothpick comes out clean.

Is this recipe suitable for gluten-free diets?

For a gluten-free version, substitute all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s suitable for baking!

How do I know when my Peanut Butter Chocolate Chip Zucchini Bread is done baking?

The bread is ready when a toothpick inserted into the center comes out clean with just a few small moist crumbs attached.

Final Thoughts

I hope you love making this Peanut Butter Chocolate Chip Zucchini Bread as much as I do! It’s not only delicious but also a sneaky way to add some veggies into your treats. Enjoy each slice as an afternoon snack or breakfast on-the-go. Don’t forget to share your baking experience—I can’t wait to hear how yours turns out!