Chocolate Peanut Butter Zucchini Bread Recipe Is a Hidden Gem Bread/Muffins Desserts Farm to Table Recipe Snacks

Looking for a great snack? This chocolate peanut butter zucchini bread is so easy and packs hidden nutrition that you can’t even taste. The healthy zucchini also adds a touch of moisture to the loaf. I made mine with olive oil to add even more nutritional value (read about the health benefits of olive oil).

This lovely peanut butter chocolate zucchini bread recipe works great for a midday snack or a not-too-sweet dessert that you don’t have to feel guilty about. The flavors of this bread get even better after one to two days, so this is a great recipe to make ahead and enjoy later.

To make this easy sweet bread recipe, you will need the following ingredients: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, cooking oil, peanut butter, brown sugar, honey, eggs, milk, vanilla extract, fresh zucchini and chocolate chips.

Serve slices of this moist chocolatey bread as a snack or add some whipped cream or vanilla ice cream for a decadent dessert after dinner. The zucchini bread also packs well for lunches.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 to 70 minutes
Total Time: 65 to 80 minutes
Servings: 10

Ingredients

• 1 2/3 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/3 cup vegetable oil or olive oil
• 1/2 cup creamy peanut butter or other nut butter
• 2/3 cup light or dark brown sugar, packed
• 1/3 cup honey
• 2 large eggs, at room temperature
• 1/3 cup milk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini (about 2 small)
• 1 cup semisweet or dark chocolate chips

Recipe Notes

• To quickly bring milk to room temperature, measure your milk into a microwave-safe container and cook for 10 seconds, stir and repeat until milk is ready. Don’t overheat.

• To quickly bring eggs to room temperature, place them into a bowl filled with warm water for 10 minutes.

• This bread slices better when it is completely cooled. To make this recipe gluten-free, use gluten-free flour. 

• Store the bread in an airtight container to keep it fresh.

Here's how to make it: 

1. In a large mixing bowl, add oil, peanut butter, brown sugar, honey, eggs, milk and vanilla. Mix until just combined.
2. Add the dry ingredients into the wet. Combine, making sure not to over-mix.
3. With a spatula or spoon, fold in the zucchini and chocolate chips.
4. Spread the batter into a large loaf pan that's been buttered or sprayed with nonstick cooking spray.
5. Bake in a preheated 350-degree F oven for 55 to 70 minutes, or until center is firm and a toothpick comes out clean. At 30 minutes into the baking, cover the loaf with foil to avoid burning the top. Cool on a wire rack for an hour and serve warm or at room temperature.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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