Chocolate Peanut Butter Zucchini Bread

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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.

Peanut Butter Loaded Zucchini Bread

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?

Peanut Butter Chocolate Zucchini Bread

Chocolate Zucchini Bread Recipe

  1. 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.
  2. Remove 1½ cups of batter and stir in peanut butter. Add cocoa and chocolate chips to the larger portion. Stir until combined.
  3. 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.
  4. 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.
Chocolate Zucchini Bread with Peanut Butter Swirl

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.

Peanut Butter Chocolate Zucchini Bread

Chocolate Peanut Butter Zucchini Bread

5 from 1 vote
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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Course: Breads
Cuisine: American
Servings: 24

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
  • cups all purpose flour
  • 1 teaspoon salt
  • teaspoons baking powder
  • ½ teaspoon cinnamon
  • cup cocoa
  • cup chocolate chips plus more for topping
  • 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

Serving: 1slice · Calories: 251kcal · Carbohydrates: 32g · Protein: 3g · Fat: 13g · Saturated Fat: 2g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 7g · Trans Fat: 1g · Cholesterol: 15mg · Sodium: 169mg · Potassium: 123mg · Fiber: 2g · Sugar: 20g · Vitamin A: 49IU · Vitamin C: 2mg · Calcium: 49mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 8/1/14 – recipe notes and photos updated 8/2/22}

Chocolate Peanut Butter Zucchini Bread

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  1. Mary Frances says

    Mallory, this looks crazy good! It looks so rich and chocolatey and I never would’ve guessed that was thanks to veggies. Definitely pinning this one! Fantastic job!

  2. Laura says

    I can fully relate to your dismay about not having any zucchini (courgettes to me!) because I had to beg my mum to grow some for me to bake with. Your peanut butter swirl idea is brilliant. I recently made a courgette chocolate loaf cake but after seeing your cake I feel like I need to improve it with peanut butter!

  3. Kristyn says

    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!

  4. Vanessa says

    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!

  5. GourmetRenee says

    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. 🙂

  6. Kat says

    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!

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