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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread that bakes up golden and tender with a peanut-butter crumb and melted chocolate chips in every slice. This PB chocolate zucchini loaf is an easy quick bread using grated, squeezed-dry zucchini for great moisture without sogginess.
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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
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup semi-sweet chocolate chips, divided

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. The pan should look evenly coated so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together. Mix until the dry spices are evenly distributed and the mixture looks uniform.
Mix wet ingredients
  1. Beat brown sugar, eggs, peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth. Stop when the batter is glossy and no streaks of peanut butter remain.
Add zucchini
  1. Stir in grated squeezed dry zucchini. The batter will look thicker and more speckled as the zucchini distributes.
Combine and fold in chips
  1. Fold dry ingredients into wet until just combined. Fold only until you no longer see dry flour to keep the loaf tender.
  2. Fold in 3/4 cup of the semi-sweet chocolate chips. You should see chips suspended throughout the batter.
Bake
  1. Pour batter into the prepared loaf pan, scatter remaining chocolate chips on top, and smooth the surface. Aim for an even chip layer for visual appeal.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out with moist crumbs. The loaf should be golden and spring back slightly when pressed.
Cool and slice
  1. Cool for 15 minutes before slicing. Letting it rest helps the crumb set so chocolate chips stay melted but the loaf holds together.

Notes

Pro tip: squeeze the grated zucchini very well—wringing it dry prevents a gummy center. Store sliced bread in an airtight container in the fridge for up to 4 days; rewarm briefly. Freezing is yes—freeze cooled slices up to 2 months. For a lower-sugar option, use an equal amount of your preferred light brown sugar substitute (measure by weight if the brand recommends it).