Chocolate and Peanut Butter Zucchini Bread Recipe

Looking for a delicious way to use up your zucchini crop? Look no further than this chocolate and peanut butter zucchini bread recipe! This bread is loaded with flavor and nutrients, and it’s perfect for a quick snack or breakfast on the go. Plus, it’s so easy to make that anyone can do it. So what are you waiting for?

How to Prepare Zucchini for Baking

Getting the zucchini right is what makes this loaf so moist, so it’s worth doing properly.

Wash the zucchini and trim off both ends, but there’s no need to peel it. The skin is thin enough to disappear into the batter and adds a flecked green colour that looks lovely in a slice.

Grate it on the large holes of a box grater rather than the fine side. Finer shreds tend to release more moisture into the batter, which can leave the loaf a little dense.

Once grated, resist the urge to squeeze out the liquid. Unlike savoury zucchini dishes, this bread relies on that moisture to stay soft for days after baking. Simply fold the grated zucchini straight into the wet ingredients.

If your zucchini is unusually large or watery (common with courgettes left to grow too long), pat it gently with a paper towel first, but don’t press hard.

Why You Need to Grate your Zucchini

When summer comes around, one of the best things to do is to take advantage of all the fresh produce that’s available. And if you’re lucky enough to have a garden, then you probably have an abundance of zucchini to use up. While zucchini is delicious in a variety of dishes, one of my favorite ways to use it is in zucchini bread. This quick bread is naturally moist and flavorful, and shredding the zucchini ensures that it will be nice and tender.

Here’s why you need to grate your zucchini for the best results:

First of all, grating the zucchini helps it to blend into the bread more seamlessly. If you were to just chop the zucchini into pieces, you would end up with little green chunks throughout the bread. But when you shred it, the zucchini practically melts into the batter as it bakes. This results in a more uniform loaf that is still packed with flavor.

Another reason to shred your zucchini is because it helps to get rid of excess moisture. Zucchini has a high water content, so if you don’t drain it before adding it to the bread batter, you run the risk of ending up with a soggy loaf. To prevent this, simply place the shredded zucchini on a kitchen towel, hold it over the sink and squeeze until most of the water has drained. This step may seem like an extra hassle, but trust me, it’s worth it in order to achieve a perfectly moist and fluffy loaf of bread.

What’s the Best Peanut Butter for Zucchini Bread?

Zucchini bread is a summertime favorite, but not all peanut butters are created equal when it comes to this tasty treat. For the best results, look for a peanut butter with a creamy texture and a slight sweetness.

Avoid brands that contain sugar or other sweeteners, as this can throw off the flavor balance of the bread. Similarly, natural peanut butters made with only peanuts and salt can be too runny, making them difficult to incorporate into the batter.

Once you’ve found the perfect peanut butter, simply stir it into the batter along with chopped nuts or chocolate chips for an extra flavorful zucchini bread.

Equipment You’ll Need

A few simple tools make this loaf come together without any fuss.

• Loaf pan: A standard 9×5 inch loaf pan is right for this recipe. A light-coloured metal pan gives the most even bake.
• Box grater: For shredding the zucchini quickly and evenly. The large holes work best here.
• Mixing bowls: One large bowl for the wet ingredients, one medium bowl for the dry.
• Measuring cups and spoons: For accuracy, especially with the peanut butter and cocoa.
• Wire cooling rack: Lets air circulate underneath the loaf so the bottom doesn’t turn soggy as it cools.

What You Need to Make Chocolate Peanut Butter Zucchini Bread

• Zucchini, grated: The main ingredient, zucchini, is a versatile summer vegetable that provides a moist texture to the bread. Ensure it’s properly grated to integrate well into the batter.
• All-purpose flour: The backbone of our bread, all-purpose flour provides the structure and helps in achieving the fluffy texture we desire.
• Cocoa powder, unsweetened: This is where the rich, chocolatey flavor comes from. Unsweetened cocoa powder ensures you control the sweetness while still providing a deep chocolate taste.
• Chocolate chips: These are for the little pockets of melty chocolate you’ll find in your bread. They enhance the chocolate flavor and give a delightful texture.
• Baking soda: An essential ingredient for baking, baking soda acts as a leavening agent, helping the bread to rise and become light and fluffy.
• Salt: A pinch of salt enhances the flavors of the other ingredients, bringing out their sweetness and balancing the overall taste.
• Egg, beaten: Eggs are the binding agents that hold all the ingredients together. By beating the egg before adding, we ensure it blends evenly throughout the batter.
• Olive oil: While providing a subtle flavor, olive oil also contributes to the moistness of the bread, making every bite tender and delicious.
• Honey: As a natural sweetener, honey not only sweetens the bread but also imparts a unique flavor that pairs well with the zucchini.
• Peanut Butter: This adds a delicious, creamy texture and a distinctive, nutty flavor, perfectly complementing the chocolate in the bread.

Substitutions and Additions

Substitutions:

• Peanut butter: Swap for almond butter or cashew butter for a milder, less sweet flavour. Choose a natural variety without added sugar so the balance of the loaf doesn’t tip too sweet.
• All-purpose flour: A gluten-free 1:1 baking blend works well if needed, though the crumb will be slightly denser.
• Vegetable oil: Melted coconut oil or a neutral oil like sunflower can be used in its place without changing the method.
• Cocoa powder: Dutch-process cocoa gives a deeper, less acidic chocolate flavour if you prefer that over natural cocoa.

Additions:

• Chocolate chips: Fold in a handful of semi-sweet or dark chocolate chips for extra pockets of melted chocolate throughout.
• Chopped nuts: Walnuts or pecans add a pleasant crunch against the soft crumb.
• Espresso powder: A teaspoon stirred into the dry ingredients deepens the chocolate flavour without making the loaf taste of coffee.

How to Make the Recipe

Get your oven hot and ready at 375°F (190°C). Take a loaf tin and get it ready with some baking paper.

Shred your zucchini and toss it into a clean dish towel. Give it a good squeeze over your sink to get rid of any excess water. After its good squeeze, toss it into a bowl and put it on standby.

Snag a big bowl and mix in your flour, cocoa powder, chocolate chips, baking soda, and a pinch of salt. Add your shredded zucchini to this concoction and give it a good stir.

In another bowl, mix together your egg, a splash of olive oil, and honey. Fold these wet ingredients into your dry mix and stir it all in with a spatula.

Scoop your batter into your lined loaf tin and add a generous drizzle of peanut butter on top.

Pop your tin into your preheated oven and let it bake for about 45-50 minutes. You’ll know it’s done when you can stick a toothpick in the center and it comes out clean.

Once it’s baked to perfection, take it out of the oven and let it cool in the tin for a good 10 minutes. After that, take the loaf out of the tin and let it cool off a bit more on a wire rack before you start slicing.

Recipe Tips

• Don’t skip patting excess moisture from unusually large zucchini. It’s the one exception to leaving the zucchini as is, and it keeps the loaf from turning gummy in the middle.
• Room temperature eggs blend into the batter more smoothly than cold ones straight from the fridge.
• Check for doneness a few minutes before the timer ends. Because peanut butter adds density, this loaf can look underdone on top while being perfectly baked inside. A toothpick inserted into the centre should come out with just a few moist crumbs, not wet batter.
• Let the loaf cool in the pan for a full 10 minutes before turning it out. It’s fragile while warm and prone to breaking if handled too soon.
• If the top is browning too quickly before the centre is set, loosely tent it with foil for the final 10-15 minutes of baking.

Variation Ideas

• Almond butter swap: Replacing the peanut butter with almond butter gives a lighter, slightly nuttier loaf that pairs beautifully with a scattering of flaked almonds on top before baking.
• Muffin version: Divide the batter into a lined muffin tin and reduce the bake time to around 20-22 minutes for individual portions, ideal for freezing and grabbing one at a time.
• Double chocolate: Stir in a handful of chocolate chips alongside the cocoa powder for an even richer, more indulgent loaf.
• Peanut butter swirl: Rather than mixing the peanut butter fully into the batter, dollop spoonfuls on top before baking and swirl with a knife for a marbled finish.

Storage & Freezing

Room temperature: Store the cooled loaf in an airtight container for up to 2 days. Any longer and it’s worth moving it to the fridge given the peanut butter content.

Fridge: Keeps well in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best texture.

Freezer: This loaf freezes beautifully. Wrap the cooled loaf tightly in cling film, then in foil, and freeze for up to 3 months. For grab-and-go convenience, slice before freezing and separate layers with baking paper so you can pull out individual slices. Thaw overnight in the fridge or at room temperature for a couple of hours.

Recipe FAQs

Can I use a different type of sweetener?

Yes, you can. If you prefer to use a different type of sweetener like maple syrup or agave syrup, feel free to substitute it for the honey. Just keep in mind that each sweetener may bring a slightly different flavor profile to the bread.

Can I use a different type of oil?

Absolutely! This recipe calls for olive oil because of its subtle flavor and the moisture it provides. However, if you’d prefer to use another type of oil such as coconut oil or vegetable oil, they would work just as well.

Should I peel the zucchini before grating it?

No, there’s no need to peel the zucchini before grating it. The skin provides additional nutrients and color to the bread. However, make sure to wash it well before grating.

What if I don’t have a loaf tin?

If you don’t have a loaf tin, you can use a muffin tin to make zucchini bread muffins instead. Just be sure to adjust the baking time accordingly as muffins will cook faster than a whole loaf.

Can I add other ingredients to this recipe?

Yes, you can experiment with additional ingredients like cinnamon, nutmeg, or vanilla extract to add more flavor. You could also add dried fruit or nuts for added texture. Just remember to adjust the baking time if necessary.

Yield: 12 portions

Chocolate Peanut Butter Zucchini Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Go a bit healthy with your chocolate fix with this simple zucchini bread also featuring peanut butter

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Ingredients

• 2 cups (300g) zucchini, grated
• 1 ¼ cups (190g) all-purpose flour
• 4 tbsp. cocoa powder, unsweetened
• 6 tbsp. chocolate chips
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 egg, beaten
• ⅓ cup (80ml) olive oil
• ⅓ cup (110g) honey
• 4 tbsp. peanut butter

Instructions

1. Preheat the oven to 375°F (190°C). Prepare a loaf tin lined with baking paper.
2. Grate the zucchini and place it into a clean kitchen towel. Squeeze the zucchini over the sink to remove most of the water, then transfer into a bowl and set aside.
3. In a large bowl, mix together the flour, cocoa powder, chocolate chips, baking soda and salt. Add the zucchini and stir to combine.
4. In a separate bowl, mix the egg, olive oil and honey together. Fold the wet ingredients into the dry ingredients and combine with a spatula.
5. Transfer the batter into the loaf pan and drizzle with peanut butter.
6. Place the tin into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Remove the loaf from the oven and cool for 10 minutes in the tin. Then remove the loaf from the tin and set aside on a wire rack to finish cooling before slicing.

Notes

• Gluten free: If you're looking to make this zucchini bread gluten free, I would recommend using a 1:1 ratio of gluten free baking flour.
• Moisture Control: Zucchini naturally contains a lot of water. Make sure to squeeze out as much moisture as possible before adding it to your batter to prevent a soggy bread.
• Peanut Butter Swirl: For an extra touch of flavor and presentation, try swirling the peanut butter into the top of the batter with a knife before baking. This gives a beautiful marbled effect and ensures that peanut butter is present in every bite.
• Checking Doneness: To ensure the bread is done baking, insert a toothpick into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If it comes out with wet batter, continue baking for a few more minutes.
• Cooling: Allow the bread to cool completely before slicing. This allows the bread to set and makes it easier to slice.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 186mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 4g