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Moist Peanut Butter Chocolate Zucchini Bread

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This moist peanut butter chocolate zucchini bread is rich, fudgy, and packed with chocolate and peanut butter flavor, with a full cup of shredded zucchini for incredible tenderness. It’s the perfect treat that feels indulgent but sneaks in a vegetable.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil (canola or melted coconut oil work too)
  • ⅓ cup (80g) creamy peanut butter (plus 2 tablespoons for swirling)
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini, gently squeezed)
  • ½ cup (90g) semi-sweet chocolate chips (plus 1 tablespoon for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. Wash zucchini and trim off stem end. Grate on the large holes of a box grater to get about 1 cup of loosely packed shreds. Transfer to a clean kitchen towel or paper towels and gently squeeze to remove excess water (but not bone-dry). Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until no lumps remain.
  4. In a separate large bowl, whisk eggs until lightly beaten and frothy. Add granulated sugar and brown sugar, whisk vigorously for about 1 minute until slightly thickened and lighter in color. Add vegetable oil, ⅓ cup peanut butter, and vanilla extract. Whisk until smooth and well combined.
  5. Fold shredded zucchini into the wet mixture with a rubber spatula (lumps are fine).
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (a few lumps are fine; do not overmix).
  7. Fold in ½ cup chocolate chips, reserving about 1 tablespoon for topping.
  8. Pour batter into prepared loaf pan and spread evenly. Drop remaining 2 tablespoons of peanut butter in small dollops on top. Use a butter knife or skewer to gently swirl into the batter with a few figure-eight motions (do not over-swirl). Sprinkle reserved chocolate chips on top.
  9. Bake in the center of the oven for 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  10. Cool in the pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Do not over-squeeze the zucchini; it should still feel damp. Room temperature eggs are important for a smooth batter. Swirl the peanut butter gently to maintain a marbled effect. Check for doneness at 50 minutes. Let the bread cool completely before slicing to avoid crumbling. For best flavor, enjoy on day two.

Nutrition

Keywords: zucchini bread, peanut butter chocolate, moist zucchini bread, chocolate zucchini bread, quick bread, summer squash recipe

Find it online: https://tessierecipes.com/moist-peanut-butter-chocolate-zucchini-bread/