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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter zucchini bread with a golden, tender crumb and melty chocolate chips in every slice. This easy quick bread folds grated, squeezed-dry zucchini into a peanut butter batter and bakes until a toothpick shows moist crumbs.
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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: 365
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
Add-ins
  • 1 cup semi-sweet chocolate chips divided

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Pouring the batter will go directly into the pan once mixed.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon together in a bowl until evenly combined. The mixture should look uniform in color with no visible baking powder clumps.
  3. Beat brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth. Scrape the sides as needed so the batter looks glossy and cohesive.
  4. Stir in the grated, squeezed-dry zucchini until distributed throughout the batter. You should see flecks of zucchini throughout without large wet pools.
  5. Fold the dry ingredients into the wet mixture just until no dry streaks remain. Fold in 3/4 cup semi-sweet chocolate chips so they’re suspended in the batter rather than mixed aggressively.
Bake
  1. Pour the batter into the greased loaf pan and scatter the remaining chocolate chips on top. Aim for an even spread so chips are visible after baking.
  2. Bake for 55–65 minutes at 350°F, until a toothpick comes out with moist crumbs. The top should be golden and spring back slightly when lightly pressed.
Cool and serve
  1. Cool the loaf in the pan for 15 minutes before slicing. This helps the crumb set so slices hold together while still showing melty chocolate chips.

Notes

For best texture, squeeze the grated zucchini very well so the loaf stays tender instead of dense; if it feels damp, bake time may need a few extra minutes. Store wrapped at room temperature for up to 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months. For a dairy-light option, use plain dairy-free yogurt in place of the Greek yogurt (the bake timing stays the same).