Name: Chocolate Peanut Butter Zucchini Bread or Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 eggs – I use large eggs; 1/4 C salted butter – melted and cooled; 1/3 C vegetable oil; 3/4 C brown sugar – I use light but you can use dark too; 1 teaspoon vanilla extract; 1 1/2 C zucchini – shredded and packed no need to drain liquid. If you use prefrozen zucchini I do just leave any liquid out that separates when thawing.; 1 C All Purpose Flour- I love swapping for Kodiak baking mix for extra fiber and protein; 1/2 C Cocoa Powder – my favorite is Trader Joe’s since they are committed to ethically sourced ingredients; 1 teaspoon baking soda; 3/4 C peanut butter chips; 1/4 C chopped peanut butter cups – This is about 6 mini cups. My favorite to use are the dark chocolate peanut butter cups from Trader Joe’s

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What if we told you that you could enjoy the indulgent flavors of chocolate and peanut butter while sneaking in a healthy dose of vegetables? That’s exactly what this Chocolate Peanut Butter Zucchini Bread (or Muffins!) delivers. Rich, moist, and bursting with the perfect balance of cocoa and nutty peanut butter, this recipe is proof that zucchini is far more versatile than most people think.

Whether you bake it as a loaf or opt for individual muffins, this recipe is a crowd-pleaser—ideal for breakfast, snack time, or dessert. Sweet but not overly so, fudgy yet fluffy, and dotted with peanut butter chips and peanut butter cup chunks, it’s the kind of treat that brings smiles with every bite.

Why You’ll Love This Recipe

There are countless reasons why this recipe deserves a spot in your baking rotation:
Moist & Fudgy: Thanks to zucchini, the bread stays soft and never dry.
Rich Chocolate Flavor: Cocoa powder creates a deep chocolate base that pairs beautifully with peanut butter.
Nutty Swirls: Peanut butter chips and peanut butter cup toppings make every bite indulgent.
Customizable: Bake as muffins for grab-and-go treats or as a loaf for a cozy slice with coffee.
Kid-Friendly: Even picky eaters won’t notice the zucchini—it’s practically invisible but adds nutrition.
Quick & Easy: No complicated steps, just mix, bake, and enjoy.

Prep & Cooking Time

This recipe is straightforward, making it easy for busy mornings or weekend baking sessions.
Preparation Time: 15 minutes
Cooking Time: 20 minutes (muffins) or 50–75 minutes (loaf)
Total Time: 35 minutes for muffins or up to 1 hour 30 minutes for a loaf

Ingredients

Here’s what you’ll need to make a batch of chocolate peanut butter zucchini muffins (or bread):

2 large eggs
¼ cup salted butter, melted and cooled
⅓ cup vegetable oil
¾ cup light brown sugar (dark can be used for deeper flavor)
1 teaspoon vanilla extract
1 ½ cups zucchini, shredded and packed (no need to drain)
1 cup all-purpose flour (can swap with Kodiak mix for extra fiber and protein)
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ cup peanut butter chips
¼ cup chopped peanut butter cups (about 6 mini cups, preferably dark chocolate)

Step-by-Step

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Prepare a muffin tin with liners or spray a loaf pan if making bread.
2. Mix Wet Ingredients: In a large bowl, whisk together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth and creamy.
3. Add Dry Ingredients: On top of the wet mixture, sift in the flour, cocoa powder, and baking soda. Mix gently until just combined. Over-mixing can make the bread dense.
4. Stir in Zucchini & Peanut Butter Chips: Fold in the shredded zucchini and peanut butter chips until evenly distributed.
5. Portion the Batter: If making muffins, fill each cup about ⅔ full. For a loaf, pour the batter into a greased 9×5-inch loaf pan (or smaller pans for mini loaves).
6. Top with Peanut Butter Cups: Sprinkle the chopped peanut butter cups on top of the batter.
7. Bake:

Muffins: 18–24 minutes, checking at 18 minutes with a toothpick.
Loaf: 50–75 minutes, testing for doneness by inserting a toothpick or knife in the center—it should come out mostly clean with a few moist crumbs.
8. Cool & Serve: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. For bread, let it cool for at least 15 minutes before slicing.

How to Serve

One of the best things about this Chocolate Peanut Butter Zucchini Bread or Muffins is its versatility—you can enjoy it in so many different ways depending on the occasion. For a cozy breakfast, a warm slice of the loaf paired with your favorite cup of coffee or tea is pure comfort. The rich chocolate and nutty flavors balance beautifully with a hot beverage, making mornings feel just a little more special.

If you’re craving something a little more indulgent, this bread doubles as a delightful dessert. Simply serve it warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce, and you’ll have a treat that rivals any fancy bakery item. The peanut butter chips and chunks of peanut butter cups make it decadent enough to satisfy even the strongest sweet tooth.

For a more practical option, muffins are your best choice. They’re portable, easy to store, and make the perfect grab-and-go snack for school, work, or travel. Pack them in lunchboxes, keep them in the freezer for busy mornings, or serve them at parties and potlucks. No matter how you choose to enjoy them, they’re sure to disappear fast.

Tips & Variations

The beauty of this recipe is how customizable it is—you can make small tweaks to suit your preferences and dietary needs. For example, if you want to keep things lighter, you can swap part of the all-purpose flour with whole wheat flour or even oat flour for extra nutrition. Reducing the sugar slightly or swapping brown sugar for coconut sugar can also be a nice way to adjust sweetness without losing flavor.

If you’re baking for someone with nut allergies, don’t worry—you can still enjoy the chocolatey goodness without peanut butter. Simply replace the peanut butter chips with chocolate chips, and skip the peanut butter cup topping or use a nut-free candy substitute. You’ll end up with a rich double-chocolate zucchini bread that’s just as delicious.

For bakers who love to experiment, there are endless possibilities. Add chopped nuts like walnuts or pecans for extra crunch, swirl in a spoonful of peanut butter or Nutella for a marbled effect, or fold in dark chocolate chunks for even more richness. You could even mix in shredded coconut or dried fruit to give it a unique twist. This recipe is wonderfully flexible, so feel free to make it your own.

Nutritional Information

Serving Size: 1 muffin (or 1 slice of bread)
Calories: ~286 kcal
Carbohydrates: ~32g
Protein: ~5g
Fat: ~15g
Fiber: ~3g
Sugar: ~20g
Sodium: ~200mg

Frequently Asked Questions

Can I freeze Chocolate Peanut Butter Zucchini Bread or Muffins?
Yes, you can absolutely freeze them, and they hold up beautifully! Once cooled completely, wrap each muffin or slice of bread in plastic wrap, then place them in a freezer-safe bag or airtight container. They can last up to 3 months in the freezer without losing flavor or texture. When you’re ready to enjoy, just thaw at room temperature or warm them slightly in the microwave or oven. This makes them perfect for meal prepping, packing into school lunches, or keeping on hand for unexpected guests.

Do I need to peel the zucchini before shredding?
No, peeling the zucchini is not necessary at all. In fact, keeping the skin on adds extra fiber, nutrients, and even a little color to the batter. Once shredded and baked, the zucchini blends seamlessly into the bread or muffins, so you won’t even notice it’s there. It keeps the baked goods incredibly moist while sneaking in some veggies, which is especially great if you’re baking for kids or picky eaters.

Can I substitute the peanut butter chips or cups with something else?
Definitely! If you don’t have peanut butter chips or cups on hand, you can use chocolate chips, white chocolate chunks, or even chopped nuts like walnuts or pecans for added crunch. For a healthier version, you could skip the candy altogether and add more zucchini or a handful of oats. The recipe is flexible, so you can adjust it based on your pantry or personal taste. Each variation brings out a slightly different flavor, but they all work wonderfully.

Is this recipe healthier than regular chocolate bread?
Yes, it’s healthier in many ways, thanks to the zucchini. While the bread tastes indulgent, the zucchini adds moisture without extra fat, and it sneaks in vitamins and minerals. You can make it even healthier by using whole wheat flour, reducing the sugar slightly, or swapping in a protein-rich baking mix like Kodiak cakes. Even with peanut butter cups, it’s a better-for-you treat compared to many traditional chocolate breads, especially since you’re getting veggies in every bite.

Final Thoughts

This Chocolate Peanut Butter Zucchini Bread or Muffins is more than just a recipe—it’s a celebration of how creativity in the kitchen can transform simple ingredients into something extraordinary. The combination of zucchini, chocolate, and peanut butter may sound unusual at first, but together they create a moist, rich, and flavorful treat that surprises everyone who tries it.

It’s the perfect recipe for families who want to sneak a little extra nutrition into their desserts, or for anyone who wants a sweet baked good that feels indulgent without being over the top. Plus, with the choice of making it as a loaf or muffins, it’s versatile enough to fit any occasion, whether you’re entertaining, meal prepping, or simply craving something chocolatey at home.

At the end of the day, this recipe is proof that baking doesn’t have to be complicated to be special. A handful of everyday ingredients, a little creativity, and a touch of love are all it takes to create a dessert that people will remember. Once you make it, don’t be surprised if it becomes a go-to in your kitchen—because after one bite, it’s nearly impossible to resist making it again.

Chocolate Peanut Butter Zucchini Bread or Muffins