Chocolate Chip Peanut Butter Zucchini Bread

This chocolate chip peanut butter zucchini bread will satisfy all of your cravings. It's easy to make, super moist, and a great way to use up that summer zucchini.

Loaded Chocolate Chip Peanut Butter Zucchini Bread

Chocolate chips and peanut butter are a combination that goes hand in hand. Zucchini, on the other hand? While the vegetable isn't the obvious companion to round out this trio, it definitely is the piece you never knew you were missing. The zucchini adds a moist texture to the dessert bread, making it hard to eat just one piece.

Zucchini bread is a summertime staple. Towards the end of August, there is an abundance of zucchini at its peak. Like most zucchini breads, the vegetable adds more texture-wise to the finished baked goods than anything else. You won't get that earthy taste in each bite, and instead, a moist slice of bread with a tender crumb.

If you are a fan of plain old zucchini bread, you will love this loaded chocolate chip peanut butter zucchini bread. It's rich and nutty from the peanut butter, creamy from the chocolate, and moist from the zucchini bread. It's a win-win in all flavor profiles.

Looking for more ways to use zucchini in baked goods? Try my snickerdoodle zucchini bread.

Slices of chocolate chip peanut butter zucchini bread with shredded zucchini in a bowl on the side.

Why You'll Love This Chocolate Chip Peanut Butter Zucchini Bread

Simple - No mixer is needed, and it can all be done in one bowl.
Seasonal -The rich zucchini is at its peak and great for bringing out a fantastic texture in the cake.
Freezer-Friendly - If, for some reason, you have leftover slices, the cake freezes super well.

Ingredients Needed To Make Chocolate Chip Peanut Butter Zucchini Bread

See below for all the details on what you'll need to make the full recipe.

Zucchini - No need to peel the zucchini.
Peanut butter - Use creamy and skip the natural type. It will make the cake too liquidy.
Chocolate chips - I like to use milk chocolate chips, but any type will do.
Brown sugar - Keeps the cake nice and moist.
Sour cream - Adds a slight richness to the cake.

Directions For How To Make Chocolate Chip Peanut Butter Zucchini Bread

Prepare.
Preheat the oven to 350 and prepare a 9x5-inch loaf pan with parchment and grease. Set to the side.
Prepare the zucchini.
Shred the zucchini using a box grater. Leave the skin on.
Prepare the batter.
Whisk together the oil, peanut butter, brown sugar, eggs, sour cream, and vanilla. Mix until combined. Then, add the flour, baking soda, baking powder, and salt. Mix loosely until there are no streaks in the batter.
Fold in zucchini and chocolate.
Fold in the zucchini and the chocolate chips using a rubber spatula. Make sure the two ingredients are evenly distributed throughout the batter.
Bake the zucchini bread.
Pour the batter into the prepared pan and bake the loaf for 55-65 minutes. When the loaf is done, let it cool to room temperature.

Serving Suggestions

This chocolate chip peanut butter zucchini bread is what I like to call an anytime-of-day cake. It's great in the morning for a sweet breakfast, a tasty afternoon pick-me-up, and a rich dessert to finish off the day.

A piece of chocolate chip peanut butter zucchini bread on a plate with more slices in the background.

Make Ahead and Storage

The chocolate chip peanut butter zucchini bread can easily be made ahead of time and stored in an airtight container. The loaf can also be frozen and defrosted when needed. If you have any extra slices, keep them in an airtight container for 3-4 days. (The loaf will actually have a stronger flavor on day two!) Slices can also be wrapped and kept in the freezer for 2-3 months.

Tips and Variations

Chocolate chips - I like to use milk chocolate chips, but dark or semi-sweet will be fine.
Overmixing the batter - The batter is delicate and can get tough when overmixed. Lightly mix everything until just combined.
Peanut butter - Stick to the classic creamy variety when it comes to peanut butter. The natural stuff will be too liquid for the batter and will not settle in the cake.

Chocolate chip peanut butter zucchini bread on a wooden tray with two slices leaning off the loaf.

FAQs

Why bake with zucchini?

The vegetable adds moisture to baked goods without a taste. It creates a great texture that is moist, rich, and has a tender crumb.

Do you take the skin off zucchini for bread?

Nope! The skin can stay on, and there is no need to peel it when baking with zucchini. The veggie basically melts into the bread, so peeling the skin would add an unnecessary step.

Why is my zucchini bread mushy in the middle?

If the cake is mushy in the middle, it is probably underbaked. The cake is a thick batter, so pay extra attention to the baking process. If it starts to brown on the top but is still not cooked, cover the top with foil and let the cake continue to cook in the oven.