Chocolate Peanut Butter Zucchini Bread

If you’re like me and your summer garden is overflowing with zucchini, you’re always looking for new and delicious ways to use it. Well, let me tell you—this Chocolate Peanut Butter Zucchini Bread is one of my all-time favorite recipes. It’s rich, moist, and packed with double the chocolate and a swirl of peanut butter goodness in every bite. And the best part? There’s zucchini tucked right in there, but you’d never guess it!

This bread checks all the boxes: it’s decadent like a dessert, easy enough for a weekday treat, and even has a sneaky vegetable inside. Honestly, it’s hard to go wrong here. Whether you’re baking for your family, bringing a loaf to a potluck, or just craving something cozy and chocolatey, this recipe delivers every single time.

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Why You’ll Love This Chocolate Peanut Butter Zucchini Bread

Let’s start with the obvious: chocolate + peanut butter is a match made in dessert heaven. Add that to a classic zucchini bread base, and you’ve got something truly special.

The dark cocoa powder gives the bread a deep, velvety richness, while the semi-sweet chocolate chips add those perfect little melty pockets. And then—boom—you get a burst of peanut butter from the chips that takes the flavor to a whole new level. Honestly, this bread tastes like a cross between a brownie and a Reese’s cup.

But what really makes this recipe shine? It’s that sneaky zucchini. It gives the bread amazing moisture without making it dense or heavy. Plus, if you’ve got picky eaters at home, you’ll love how this bread hides the veggies without sacrificing flavor. No one will even know it’s in there… unless you tell them!

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Zucchini Tip: Fresh or Frozen, It Works!

If you’re pulling zucchini straight from the garden, just shred it and stir it in. There’s no need to squeeze out the moisture—it adds to the moist texture of the bread.

However, if you’re using frozen shredded zucchini (which I do all the time!), place it in a colander set over the sink and let it thaw. The water will naturally drain off. After that, just pat it dry with a paper towel and you’re good to go. No squeezing needed—just drain and dab.

Pro tip: During zucchini season, I shred extra zucchini and freeze it in 2-cup portions. That way I can whip up a loaf anytime the craving hits—even in the middle of winter.

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Let’s Talk Ingredients

Here’s what you’ll need to make this delicious loaf:

Dry Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients:

• ⅔ cup granulated sugar
• 2 large eggs
• ¼ cup canola oil
• ¼ cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups shredded zucchini

Mix-ins:

• ½ cup chopped dark chocolate bar (or substitute with semi-sweet chocolate chips)
• ½ cup peanut butter chips

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How to Make Chocolate Peanut Butter Zucchini Bread

Here’s how to bring this rich and fudgy loaf to life:

1. Preheat your oven to 350°F. Grease a 9×5 or 8×4 loaf pan. I like to add a strip of parchment paper for easy lifting.
2. Shred your zucchini and set it aside. Don’t stress if it looks a little wet—especially if it’s fresh.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the sugar, eggs, oil, vanilla, and sour cream until smooth and creamy.
5. Slowly add the dry ingredients to the wet and mix until just combined.
6. Fold in the zucchini, chocolate chips, and peanut butter chips. The batter will be thick, and that’s exactly how it should be.
7. Pour the batter into your prepared loaf pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
9. Let the loaf cool in the pan for 5–10 minutes before transferring it to a wire rack to cool completely (if you can wait that long!).

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Tips, Tricks & Substitutions

• Make It Nut-Free: Skip the peanut butter chips and double up on the chocolate. Or try white chocolate chips for a fun twist.
• Add Texture: Toss in a handful of chopped nuts—walnuts or pecans are great here.
• Make It Mini: Turn this recipe into mini loaves or muffins! Just reduce the bake time accordingly and keep an eye on them.
• Want Even More Peanut Butter? Swirl a spoonful of peanut butter right into the batter before baking. It makes beautiful streaks and adds extra PB flavor.

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Storage & Freezing

This bread stays moist for days! Just wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days.

To freeze, wrap the whole loaf or individual slices in plastic wrap and then place in a freezer-safe bag. It’ll keep beautifully for up to 3 months. When you’re ready for a slice, thaw at room temperature or pop it in the microwave for a warm, melty treat.

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More Zucchini Recipes You’ll Love

If you’re swimming in zucchini like I am, be sure to check out these reader favorites:

• Zucchinicious Savory Zucchini Bars – Cheesy, savory, and perfect for brunch or a snack.
• Crispy Fried Zucchini – A golden, crunchy appetizer that disappears in minutes.
• Zucchini Bread – Try it with chocolate chips, nuts, or even a cinnamon sugar topping.
• Zucchini Ham & Cheese Pie-A savory, satisfying slice that works for breakfast, lunch, or dinner.

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Final Thoughts On This Chocolate Zucchini Bread

This Chocolate Peanut Butter Zucchini Bread is the kind of recipe that feels like a hug. It’s rich, indulgent, and just happens to be packed with a vegetable. Whether you enjoy it as a breakfast treat, afternoon snack, or after-dinner dessert, it’s sure to be a hit.

Let me know in the comments if you try it—and don’t forget to tag me on Instagram @therecipebowl23 if you share a slice. Happy baking, friends!

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