Looking for a sweet treat that’s rich, indulgent, and just a little bit surprising? This Peanut Butter Chocolate Zucchini Bread is a mouthwatering mash-up of two worlds: classic home-baked comfort and rich, fudgy dessert vibes. Packed with cocoa, sweet shredded zucchini, chocolate chips, and crowned with a dreamy peanut butter topping, it’s the kind of bread that makes you pause after every bite. Whether served at breakfast, for dessert, or as a cozy afternoon snack, this loaf always satisfies.
Perfect for using up a bounty of summer zucchini or just treating yourself to something special, this bread is incredibly moist, deeply chocolatey, and layered with nutty sweetness. Trust us—no one will guess it’s got vegetables hiding inside.
Why You’ll Love This Recipe
If you’re a fan of peanut butter cups, chocolate loaf cake, or just heavenly baked goods in general—this recipe is about to steal your heart.
Deep Chocolate Flavor: Cocoa powder and chocolate chips make this a rich, fudgy dream.
Nutty Sweet Topping: That peanut butter drizzle on top? Irresistible.
Moist from Zucchini: Keeps the bread tender and rich without tasting like veggies.
Perfect Anytime: Slice it for breakfast, snack, or dessert—it fits every craving.
Freezer-Friendly: Make one loaf now and freeze the second for later joy.
Prep & Cooking Time
This bread is simple to whip up and bakes low and slow to let all the deep flavors come together beautifully.
Preparation Time: 20 minutes
Cooking Time: 60–80 minutes
Total Time: About 1 hour 30 minutes
Ingredients
To create this deliciously rich and moist bread, you’ll need:
Dry Ingredients
• 3 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup cocoa powder (not Dutch processed)
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
Wet Ingredients
• 3 eggs
• 1 cup canola oil
• 2 tsp vanilla extract
• 4 cups grated zucchini
• ¾ cup chocolate chips
Peanut Butter Topping
• 1 cup confectioners sugar
• ¼ cup peanut butter
• 2–3 tbsp milk
• ½ tsp vanilla extract
Step-by-Step Instructions
- Preheat the Oven: Start by setting your oven to 350°F (175°C) to warm up.
- Prepare the Pans: Line two loaf pans with parchment paper and lightly spray them with cooking spray. This helps the loaves lift out cleanly.
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- Mix Wet Ingredients: Add in the eggs, oil, and vanilla extract. Stir with a large spatula—the batter will seem thick and dry, but don’t worry.
- Add Zucchini and Chocolate: Fold in the shredded zucchini, which will moisten the batter beautifully. Then stir in the chocolate chips.
- Bake: Divide the batter between the prepared pans. Bake for 60 to 80 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Make the Peanut Butter Topping: While the loaves cool, whisk together the confectioners sugar, peanut butter, milk, and vanilla until smooth. Drizzle generously over the cooled loaves.
How to Serve
This bread is as versatile as it is delicious. Here are a few ways to enjoy it:
As Breakfast: A thick slice with coffee or milk starts the day sweetly.
As Dessert: Warm it slightly and top with whipped cream or vanilla ice cream.
For Gifting: Wrap a loaf in parchment and twine—it makes a thoughtful homemade gift.
With Friends: Serve at brunch or bring to potlucks—it’s always a hit.
Tips & Variations
No Peanut Butter? Skip the topping and add extra chocolate chips for a double-chocolate loaf.
Make It Vegan: Use flax eggs and a plant-based milk for the topping.
Want More Crunch? Toss in chopped walnuts or pecans for texture.
Too Much Zucchini? Freeze extra grated zucchini in 2-cup portions for next time.
Final Thoughts
Peanut Butter Chocolate Zucchini Bread is the kind of cozy indulgence that makes you feel like you’re home. It’s rich, moist, sweet, and just decadent enough to feel like a treat—but with the comfort of something lovingly baked from scratch. Whether you’re baking for yourself, your family, or lucky friends, this recipe is one you’ll return to again and again. A little nostalgic, a little surprising, and totally irresistible.
Bake it once, and it’s bound to become a new favorite.
Peanut Butter Chocolate Zucchini Bread
- Total Time: 90 minutes
- Yield: 400 kcal per serving 1x
Description
This Peanut Butter Chocolate Zucchini Bread is the perfect mix of rich cocoa, sweet peanut butter, and ultra-moist texture—thanks to the secret addition of fresh grated zucchini! It’s easy to make, irresistibly delicious, and topped with a creamy peanut butter drizzle that takes it over the top
Ingredients
- Peanut Butter Chocolate Zucchini Bread
- 1½ cups granulated sugar
- ½ cup cocoa powder (not Dutch processed)
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 cup canola oil
- 2 tsp vanilla extract
- 4 cups grated zucchini
- ¾ cup chocolate chips
- Peanut Butter Topping
- 1 cup confectioners sugar
- ¼ cup peanut butter
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Pans: Line two loaf pans with parchment paper and lightly coat them with cooking spray. Set aside.
- Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- Mix Wet Ingredients: Stir in the eggs, canola oil, and vanilla extract using a large spatula. The mixture will look very dry and pasty until you add the zucchini.
- Fold in Vegetables and Chocolate: Gently fold in the grated zucchini, followed by the chocolate chips. Transfer the batter into the prepared loaf pans and smooth the tops.
- Bake: Place in the oven and bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Peanut Butter Topping: While the loaves are cooling, mix the confectioners sugar, peanut butter, milk, and vanilla in a small bowl and whisk until smooth. Drizzle this topping over the loaves before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 400 kcal per serving
