Go Back

Peanut Butter Chocolate Chip Zucchini Bread

This Peanut Butter Chocolate Chip Zucchini Bread is a one-bowl wonder that's perfect for brunch, dessert, or a midnight snack, blending health and indulgence brilliantly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini Grate finely for better incorporation.
  • 1 cup peanut butter Using natural peanut butter increases health benefits.
  • 1 cup sugar
  • 2 large eggs For a vegan option, substitute with flax eggs.
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 cup chocolate chips Use vegan chocolate chips for a dairy-free option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the grated zucchini and peanut butter until well combined.
  3. Add sugar, eggs, and vanilla extract, and mix until smooth.
  4. In another bowl, combine flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Letting the bread cool before slicing helps it maintain its structure. Serve with a drizzle of peanut butter and a sprinkle of sea salt for an extra treat. This bread can be stored at room temperature for up to 3 days, in the fridge for up to a week, or frozen for later enjoyment.