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Peanut Butter Chocolate Chip Zucchini Bread

Peanut butter chocolate chip zucchini bread with a moist crumb, shredded zucchini, and melty chocolate chips. Baked until a toothpick in the center comes out clean, then topped for extra chocolate-and-peanut crunch.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet ingredients
  • 0.5 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup shredded zucchini excess moisture squeezed out
  • 0.75 cup sour cream
Chocolate and topping
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup mini chocolate chips for topping
  • 2 tbsp chopped roasted peanuts optional

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Mix wet ingredients
  1. Beat creamy peanut butter, unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy.
  2. Add eggs one at a time, then mix in vanilla extract.
Combine batter
  1. Fold in shredded zucchini and sour cream until evenly distributed.
  2. Gradually mix in the dry ingredients until just combined.
  3. Fold in semi-sweet chocolate chips.
Bake
  1. Pour the batter into the prepared loaf pan.
  2. Sprinkle the top with mini chocolate chips and chopped roasted peanuts (if using).
  3. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve
  1. Cool for 15 minutes before removing from the pan.
  2. Slice and serve warm or at room temperature.

Notes

Pro tip: squeeze the shredded zucchini well so the loaf bakes up moist—not wet. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices for up to 2 months. For a dairy-light swap, use plain Greek yogurt instead of sour cream for a similar tang and moisture.