Can I Use Natural Peanut Butter in This Zucchini Bread?

Yes. Natural creamy peanut butter works well in Peanut Butter Chocolate Chip Zucchini Bread as long as you stir it thoroughly before measuring. The peanut butter should be smooth and evenly combined rather than oily on top and dry at the bottom. Regular processed creamy peanut butter is also an excellent choice and can produce a particularly consistent texture. Avoid crunchy peanut butter if possible because the added peanut pieces can make the tender quick bread more crumbly.

Should I Squeeze the Water Out of the Shredded Zucchini?

No. Do not squeeze or blot the shredded zucchini for this Peanut Butter Chocolate Chip Zucchini Bread. The zucchini's natural liquid provides valuable moisture and helps balance the richness of the peanut butter. Simply shred fresh zucchini with a box grater and add it directly to the batter. You don't need to peel it either, although removing the skin can help hide the green flecks if you're serving the bread to someone who is hesitant about zucchini.

Can I Make Peanut Butter Chocolate Chip Zucchini Bread as Muffins?

Yes. This batter can make approximately 15 peanut butter chocolate chip zucchini muffins. Divide the prepared batter among lined or greased muffin cups, filling each cup to the top. Bake at 425°F (218°C) for the first 5 minutes. Without opening the oven unnecessarily, reduce the temperature to 350°F (177°C) and continue baking for approximately 16 to 18 minutes. Check the centers with a toothpick before removing the muffins. This variation is especially convenient for individual snacks, lunchboxes, gatherings, and freezing in smaller portions.

Easy Peanut Butter Chocolate Chip Zucchini Bread

Name: Peanut Butter Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: PT-496203H4M46S
Total time: PT-496203H4M46S
Cuisine: American
Ingredients: 1 and 2/3 cups (208g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/3 cup (80ml) vegetable oil or olive oil; 1/2 cup (125g) creamy peanut butter; 2/3 cup (133g) packed light or dark brown sugar; 1/3 cup (113g) honey; 2 large eggs, at room temperature; 1/3 cup (80ml) milk, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/2 cups (180g) shredded zucchini, not blotted; 1 cup (180g) semi-sweet chocolate chips

Description

A moist and tender Peanut Butter Chocolate Chip Zucchini Bread made with creamy peanut butter, fresh shredded zucchini, honey, brown sugar, warm cinnamon, and plenty of semi-sweet chocolate chips. This easy quick bread requires no mixer and is perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 and 2/3 cups (208g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup (80ml) vegetable oil or olive oil
1/2 cup (125g) creamy peanut butter
2/3 cup (133g) packed light or dark brown sugar
1/3 cup (113g) honey
2 large eggs, at room temperature
1/3 cup (80ml) milk, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (180g) shredded zucchini, not blotted
1 cup (180g) semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
In a separate bowl, whisk the oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla extract until smooth and combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix the batter.
Fold in the shredded zucchini and semi-sweet chocolate chips with a spatula until evenly distributed.
Spread the thick batter evenly into the prepared loaf pan.
Bake for 55 to 70 minutes. Loosely cover the loaf with aluminum foil about halfway through baking if the top is browning too quickly.
Check for doneness by inserting a toothpick into the center. The bread is ready when it comes out clean or with only a few moist crumbs.
Remove the loaf from the oven and cool it in the pan on a wire rack for about 1 hour.
Remove the bread from the pan and allow it to cool completely before slicing for the neatest pieces.

Notes

Do not squeeze or blot the shredded zucchini because its natural moisture helps keep the bread soft and tender.
Both processed and natural creamy peanut butter can be used. Stir natural peanut butter thoroughly before measuring.
Avoid crunchy peanut butter because it can make the loaf more crumbly.
Whole wheat flour can replace the all-purpose flour, although the finished bread will be denser.
Pure maple syrup or granulated sugar can be substituted for the honey if necessary.
Store the cooled bread tightly covered at room temperature for up to 5 days or refrigerated for up to 1 week.
The completely cooled loaf can be wrapped tightly and frozen for up to 3 months.
For muffins, divide the batter among 15 muffin cups. Bake at 425°F (218°C) for 5 minutes, reduce the oven to 350°F (177°C), and bake for another 16 to 18 minutes.

Prep Time: 15 minutes
Cook Time: 55-70 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 411
Sugar: 34g
Sodium: approximately 300mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 7g
Cholesterol: 38mg