This peanut butter chocolate chip zucchini bread is packed with the flavors of peanut butter and melty chocolate chips, and no one will guess there’s a green vegetable hiding in there! It’s simple to make, extra moist, and a tasty way to use up summer’s abundance of zucchini. Like banana bread, the flavors really stand out on day 2. (Should any slices survive that long!!)
As a baker, I’ve built up a lot of self control around desserts and baked goods. I’m around it all the time! But there are a few exceptions that really test my limits, including salted caramel apple pie, carrot cake, and today’s peanut butter chocolate chip zucchini bread.
YOU CANNOT STOP EATING THIS.
If you enjoy regular zucchini bread, and also love peanut butter, you will flip over this peanut butter zucchini bread.
Like double chocolate zucchini bread or a chocolate chip loaf cake, this peanut buttery, chocolate chip-studded quick bread tastes like a treat… most lucky taste testers won’t be able to guess there’s a garden vegetable hiding in every bite!
Zucchini is abundant in the summer months, and while I enjoy cooking it and making savory side dishes such as this easy zucchini casserole or these zucchini biscuits, I especially love to incorporate this vegetable in my baking, and have published a lot of zucchini recipes on my website.
Why? Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. It’s truly a magical ingredient in your baked goods, because you can’t taste it—even in the richest desserts like chocolate zucchini cake or this zucchini cake.
In addition to the zucchini, the remaining ingredients are all standard baking staples you likely already have in your kitchen. Let me point out 3 imperatives, though:
Today’s peanut butter chocolate chip zucchini bread comes together in just a few minutes with simple kitchen tools including a couple bowls, a whisk, and a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. (See many of my recommended baking tools here.) The grater is what I use when making zucchini fritters, too.
Important: You do not need to blot the zucchini before using in the batter; you want all of that moisture in your loaf.
Just wait until you smell this peanut butter chocolate chip zucchini bread baking! I love it when it’s still slightly warm from the oven, but enjoy it even better on day 2 after the flavors have settled. Excited for you to try it!
Yes! You can use this batter to make peanut butter chocolate chip zucchini muffins. Detailed instructions are in the Notes below. This makes enough batter to yield 15 muffins.
Packed with the flavors of peanut butter and melty chocolate chips, no one will guess there's a green vegetable hiding in this simple quick bread. Like banana bread, the flavors really stand out on day 2. (Should any slices survive that long!!) See recipe Note about turning the batter into muffins.
