Chocolate Peanut Butter Zucchini Bread

Estimated reading time: 9 minutes

If you’re a chocolate lover and your garden is handing you more zucchini than you know what to do with, this chocolate peanut butter zucchini bread is calling your name. It’s rich, chocolatey, loaded with little pockets of chocolate and peanut butter, and honestly tastes much more like dessert than zucchini bread.

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Every summer, I get to that point where zucchini starts piling up on my kitchen counter. I’ve fried it, grilled it, baked it into casseroles, and probably handed a few off to anyone willing to take one. But turning zucchini into chocolate bread? That’s one way I never get tired of using it.

The zucchini practically disappears into the batter while it bakes. What it leaves behind is a soft, moist chocolate loaf with chopped dark chocolate and peanut butter chips scattered throughout. And that chocolate-peanut butter combination? You really can’t go wrong there.

This is one of those recipes that makes people ask, “There’s zucchini in this?” Yep, there sure is!

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Why You’ll Love This Chocolate Peanut Butter Zucchini Bread

• Rich and chocolatey: Cocoa powder plus chopped chocolate gives this loaf plenty of chocolate flavor.
• Chocolate and peanut butter: Peanut butter chips tucked throughout the bread give you little pops of peanut butter in every slice.
• Uses 2 cups of zucchini: That makes it a great recipe when the garden is producing faster than you can keep up.
• Easy to make: No yeast, rising, or complicated steps. Just mix, pour, and bake.
• Soft and moist: Sour cream, oil, and fresh zucchini help keep the bread tender.
• Freezer-friendly: Make an extra loaf while zucchini is plentiful and freeze it for later.

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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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Tools I Use

Many readers ask what tools I use when testing recipes for The Recipe Bowl.

👉 See my full list of favorite kitchen tools here.

Ingredients You’ll Need

Zucchini

You’ll need 2 cups of shredded zucchini. There’s no need to peel it. The little flecks of green practically disappear into the chocolate bread anyway.

All-Purpose Flour

Regular all-purpose flour gives the loaf enough structure without making it heavy.

Cocoa Powder

A half cup of cocoa powder creates that deep chocolate flavor.

Baking Soda and Baking Powder

I use a little of both to give this thick chocolate batter the lift it needs.

Sugar

You only need 2/3 cup granulated sugar because the chocolate and peanut butter chips add additional sweetness.

Eggs

Two large eggs help bind everything together and give the bread structure.

Canola Oil

Oil adds moisture and helps the zucchini bread stay soft even after it cools.

Sour Cream

This is one of my favorite additions. Sour cream adds richness and helps create a tender crumb.

Vanilla

A teaspoon of pure vanilla extract rounds out all that chocolate flavor.

Chocolate

I love using a chopped dark chocolate bar because you get different-sized pockets of melted chocolate throughout the bread. However, semi-sweet chocolate chips work perfectly, too.

Peanut Butter Chips

Chocolate and peanut butter belong together, so I fold a generous half cup of peanut butter chips into the batter.

Do I Need to Squeeze the Zucchini?

This really depends on how wet your zucchini is.

Fresh garden zucchini can hold quite a bit of moisture. If yours is extremely watery after shredding, give it a gentle squeeze with your hands or blot it lightly with paper towels.

However, don’t wring it completely dry. Some of that zucchini moisture is exactly what helps make this chocolate zucchini bread soft and moist.

Larger zucchini tend to contain more water than smaller zucchini, so use your judgment here.

How to Make Chocolate Peanut Butter Zucchini Bread

1. Prepare Your Pan

Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan. Or you can line it with these pan liners …i love these!! You can also use an 8 x 4-inch pan, although the loaf may take slightly longer to bake because it will be thicker.

2. Shred the Zucchini

Shred enough fresh zucchini to measure 2 cups and set it aside.

3. Combine the Dry Ingredients

In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.

Mixing these ingredients separately helps distribute the leavening evenly throughout the batter.

4. Mix the Wet Ingredients

In the bowl of a stand mixer, beat together the sugar, eggs, canola oil, sour cream, and vanilla until combined.

5. Bring Everything Together

Add the dry ingredients to the wet ingredients and mix just until combined.

Don’t worry when you see the batter—it will be thick at this point. That’s exactly what you want.

6. Add the Good Stuff

Fold in the shredded zucchini, chopped chocolate, and peanut butter chips.

As you mix in the zucchini, you’ll notice the batter begin to loosen slightly as the zucchini releases some of its moisture.

7. Bake

Spread the batter evenly into your prepared loaf pan.

Bake at 350°F for 45–50 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.

If you hit a pocket of melted chocolate with the toothpick, try another spot before deciding whether the bread needs more time.

8. Cool

Let the bread cool in the pan for about 5 minutes. Then, carefully remove it and transfer it to a wire rack to finish cooling.

As tempting as it is to cut right into it, giving the bread time to cool will make it much easier to slice.

Nettie’s Tips for the Best Zucchini Bread

Don’t overmix the batter. Once you add the flour mixture, mix only until everything comes together. Overmixing can make quick breads tough.

Don’t overbake it. Chocolate bread can be tricky because you can’t judge doneness by color. Start checking around the 45-minute mark.

Leave a little moisture in your zucchini. You don’t want zucchini that’s dripping wet, but you don’t want to squeeze every drop of liquid from it either.

Try chopped chocolate. Chocolate chips work great, but chopped chocolate creates those irregular little pockets of melty chocolate that I love.

Let it cool before slicing. The center continues setting as the loaf cools. Cutting it too soon can make it seem underbaked.

Easy Variations

Want even more peanut butter flavor? Sprinkle a few extra peanut butter chips over the batter before baking.

You can also swap the dark chocolate for semi-sweet or milk chocolate. Personally, I love the slight bitterness of dark chocolate against the sweeter peanut butter chips.

For a little crunch, add about 1/2 cup of chopped walnuts or pecans.

And if you want to make it really dessert-like, warm up a slice and add a little drizzle of melted peanut butter over the top. Ridiculicious!

How to Store Chocolate Peanut Butter Zucchini Bread

Once completely cooled, store the zucchini bread tightly wrapped or in an airtight container at room temperature for about 2 days.

For longer storage, refrigerate it for up to 5 days. I like to let refrigerated slices come back to room temperature before serving, or warm one for just a few seconds in the microwave.

Can You Freeze Zucchini Bread?

Absolutely, and this is a great way to take advantage of zucchini season.

Cool the loaf completely before wrapping it tightly in plastic wrap followed by foil or placing it in a freezer-safe container. Freeze for up to 3 months.

You can also freeze individual slices. That makes it easy to pull out just one piece whenever a chocolate craving hits.

What to Serve With Chocolate Zucchini Bread

This bread is rich enough to serve as dessert, but I certainly wouldn’t turn down a slice with my morning coffee!

Try it with:

• Hot coffee
• Cold milk
• Vanilla ice cream
• Fresh berries
• A little peanut butter spread over a warm slice

Honestly, I think it’s pretty darn good straight from the cutting board, too.

FAQ

Can you taste the zucchini in chocolate zucchini bread?

Not really. Zucchini has such a mild flavor that the cocoa, chocolate, peanut butter, and vanilla take center stage. The zucchini mostly contributes moisture and texture.

Should I peel zucchini before making zucchini bread?

No. There’s no need to peel zucchini before shredding it. Once it’s mixed into this dark chocolate batter and baked, the skin is barely noticeable.

Why is my zucchini bread dry?

The most common culprit is overbaking. Begin checking your loaf around 45 minutes and remove it when a toothpick has a few moist crumbs attached. Also, avoid squeezing every bit of moisture from your shredded zucchini.

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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!

Reader Favorites

Easy Peanut Butter Pie

Old Fashion Potato Candy

Grilled Zucchini Spears

Pasta With Zucchini and Cherry Tomatoes

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