Chocolate Peanut Butter Zucchini Bread

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?

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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.

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.

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5 from 3 votes

Chocolate Peanut Butter Zucchini Bread

Mary Younkin

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 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Servings: 24

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Ingredients 

1x2x3x

• ▢ 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

Serving: 1 slice | Calories: 251 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 15 mg | Sodium: 169 mg | Potassium: 123 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 49 IU | Vitamin C: 2 mg | Calcium: 49 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

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