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Chocolate Peanut Butter Zucchini Bread is a super fun way to use up that extra zucchini. This is a moist, chocolate zucchini bread with a peanut butter swirl.
Chocolate Peanut Butter Zucchini Bread
Chocolate Zucchini Bread is a sweet way to share your garden. Full of chocolatey peanut butter goodness this moist, rich bread makes for a sweet treat.
So it’s the time of year when everyone’s gardens are overflowing with zucchini. It almost should be described as a weed, it’s so easy to grow.
In truth, I don’t garden. But my neighbors gift it freely and you can find it at every farm stand so supply is not a problem!
I admit this recipe can hardly count as a vegetable, but the only way I really like zucchini is in bread. Zucchini Casserole? No thanks.
I’m showing my sweet tooth, carb-loving side with this Peanut Butter Swirled Chocolate Zucchini Bread.
There is basically no zucchini taste in this desert bread, and the only hint the zucchini leaves of its presence is the moistness it gives the bread. Is anyone else with me that the only way zucchini should be eaten is under a layer of chocolate and peanut butter?
Chocolate Zucchini Bread Recipe
- Preheat oven to 325°F. Grease two 8 x 4 in loaf pans. Whisk together oil, eggs, vanilla, milk, white sugar, brown sugar, and zucchini. In a separate bowl, combine the flour, salt, baking powder, and cinnamon. Stir the flour mixture into wet ingredients, until just combined.
- Remove 1½ cups of batter and stir in peanut butter. Add cocoa and chocolate chips to the larger portion. Stir until combined.
- Pour ⅓ of the chocolate batter into each loaf pan. Divide the peanut butter batter between the pans. Distribute the remaining chocolate batter evenly between the pans. Swirl gently with a knife. Sprinkle with additional chocolate chips if desired.
- Bake the bread for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes. Remove to a wire rack to cool completely. The bread is better the second day.
Check out this Classic Zucchini Bread recipe for an old-fashioned favorite. And this Zucchini Cake with Cream Cheese Frosting is a terrific dessert that works well for any occasion.
Chocolate Peanut Butter Zucchini Bread
Ingredients
- 1 cup oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups zucchini finely shredded
- 1 cup granulated white sugar
- 1 cup brown sugar
- ½ cup milk
- 2½ cups all purpose flour
- 1 teaspoon salt
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ⅔ cup cocoa
- ⅔ cup chocolate chips plus more for topping
- ⅓ cup peanut butter
Instructions
- Preheat oven to 325°F. Grease two 8 x 4 in loaf pans. Whisk together oil, eggs, vanilla, milk, white sugar, brown sugar, and zucchini. In a separate bowl, combine the flour, salt, baking powder, and cinnamon. Stir the flour mixture into wet ingredients, until just combined.
- Remove 1½ cups of batter and stir in peanut butter. Add cocoa and chocolate chips to the larger portion. Stir until combined.
- Pour ⅓ of the chocolate batter into each loaf pan. Divide the peanut butter batter between the pans. Distribute the remaining chocolate batter evenly between the pans. Swirl gently with a knife. Sprinkle with additional chocolate chips if desired.
- Bake the bread for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes. Remove to a wire rack to cool completely. The bread is better the second day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/1/14 – recipe notes and photos updated 8/2/22}
It’s delicious! Took an extra few minutes though. Made as per recipe.
I’m thrilled the bread is a hit!
Delicious recipe!! Love the new recipe to add to my zucchini file.
I’m so glad you like the bread!
Could I make this recipe as a muffin? If so, how would you suggest I split the batter in muffin cups? I look forward to baking them.
Thank you, Tina
This will work nicely as muffins, Tina. I typically portion it into muffin cups about 2/3 of the way full.
Made this recipe today slight bitter taste near edges..but otherwise good
Hmm, that is interesting. I wonder if your zucchini was a bit too mature.
Just add PB to batter entirely next time. Used 1/2 applesauce and 1/2 oil. Really good!
I’m so glad you like the bread, Dodi!
I just made this. I used 5 mini loaf pans & reduced both sugars to 3\4 cups each. Very, very good! Thanks for the recipe. It’s a keeper!
This bread is decadently delicious. The chocolate and peanut butter with the zucchini make a moist cake-like texture. Of coures, I added the chocolate chips on top. Since it makes 2 loaves, I was able to share with a friend. I will keep this recipe and make it every time I have more zucchini than I can manage–anyone who grows zucchini understands. 🙂
Very tasty! I made the recipe into 24 cupcakes baked at 375 for 25 min. The cupcakes are very rich and I really like them but they are close to being too sweet. My family will gobble these up but next time I will try it out with less sugar, maybe I can get away with 3/4 cup brown and white sugar? I love your incorporation of peanut butter!
I have 3 loaves in the oven and 5 boys who can’t wait for it to come out! I’m not sure I’ll have any left over tomorrow to test your comment about it being better the next day. Thanks for the recipe. After years of making the same few recipes I was ready for something new. Adding peanut butter….what a great idea!
Thanks for the comment, Kristyn! I hope you enjoy.