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Loaded with peanut butter and melty chocolate chips, this quick bread hides shredded zucchini for extra moisture without any veggie flavor. It is super moist and best enjoyed after a day or two, with options to bake as a loaf or muffins.

Ingredients

Scale
  • 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
  • 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 (processed or natural)
  • 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 (any kind), at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
  2. Shred zucchini to yield about 1 1/2 cups (no need to blot).
  3. Whisk flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
  4. Whisk vegetable oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla together until smooth.
  5. Pour wet ingredients into dry ingredients and gently stir until just combined; avoid overmixing.
  6. Fold shredded zucchini and chocolate chips into the batter with a spatula until evenly distributed.
  7. Pour batter into the prepared loaf pan and smooth the top.
  8. Bake the loaf 55–70 minutes at 350°F, loosely tenting with foil halfway through if the top browns too fast.
  9. Test doneness with a toothpick—should come out clean or with a few moist crumbs.
  10. Cool the loaf in the pan on a wire rack for about 1 hour before removing and slicing.
  11. For muffins: grease or line 15 muffin cups and divide batter among them.
  12. Bake muffins 5 minutes at 425°F (218°C), then reduce oven to 350°F (177°C) and bake 16–18 more minutes until toothpick is clean.
  13. Cool muffins in the pan 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Do not blot shredded zucchini to retain moisture for super moist bread., The batter can be baked as a loaf (55–70 minutes) or as about 15 muffins (5 minutes at 425°F, then 16–18 minutes at 350°F)., You can swap all-purpose flour 1:1 with whole wheat flour for a denser texture., Honey can be replaced with pure maple syrup or white sugar, but maintain brown sugar for balance., Freeze cooled loaf wrapped tightly for up to 3 months; thaw overnight in refrigerator before serving., Warm slices before serving for best texture and flavor., Swaps: chocolate chips can be replaced with butterscotch or peanut butter chips; add chopped nuts for crunch; add extra spices like nutmeg or pumpkin pie spice.

Nutrition

Find it online: https://cookingcrumbs.com/peanut-butter-chocolate-chip-zucchini-bread/