Peanut butter zucchini bread is a moist, cakey zucchini bread that's perfect for peanut butter lovers. It's made with creamy peanut butter, shredded zucchini, and peanut butter chips.
Zucchini bread is a popular way to use up extra garden zucchini. Zucchini adds moisture and structure, as well as fiber, Vitamin A, and antioxidants. The best part? Zucchini has a mild flavor, so you can't even taste it in your baked bread.
If you love peanut butter, try this bread recipe! It's packed with rich flavor from the addition of creamy peanut butter and peanut butter baking chips. With a moist, cakey texture, it could even be passed off as a dessert.
Serve peanut butter zucchini bread as an after school snack, with coffee for breakfast, or as a dessert.
Ingredients and substitutions
- Zucchini - You'll need about one medium zucchini for this recipe, which is 1 ½ cups of finely shredded zucchini, or about 220 grams. Do not drain or squeeze the liquid from your zucchini - this liquid adds moisture to your bread. Coarsely grated zucchini will work, but may add a noticeable texture to your baked bread.
- Peanut butter - Creamy peanut butter works best in this recipe. We tested this recipe with Jif Naturals creamy peanut butter.
- Sugar - Adds moisture and sweetness to your bread.
- Milk - Necessary to thin your bread batter slightly. We used whole milk, but milk substitutes like almond milk or oat milk would also work.
- Egg - Add structure and moisture to your bread.
- Flour - I've only tested this recipe with all-purpose flour, so I don't suggest substituting with other types of flour. Baking is an exact science, and other types of flours can cause structural issues if substituted at a 1:1 ratio.
- Leavening - We're using a combination of baking soda and baking powder today. Both are necessary to get the proper rise in the oven.
- Salt - Enhances the flavor of your bread without making it "salty". If using a very salty peanut butter, salt listed can be cut in half.
- Vanilla extract - Adds depth of flavor to your bread.
- Peanut butter chips - Make your bread a little sweeter and richer. They can be omitted if desired, or substituted with other baking chips, like chocolate chips or white chocolate chips.
Do I need to peel my zucchini?
No, there's no need to peel zucchini for zucchini bread. The skin of small and medium zucchini is very soft and melts right into the bread when baked. Plus, it contains more concentrated nutrients than the flesh of the zucchini.
The only time I'd recommend peeling your zucchini is if you're actively trying to hide the zucchini and you don't want to see any green flecks.
How to grate zucchini for bread
I recommend shredding zucchini using the small or "fine" side of a box grater. The smaller pieces melt right into the zucchini bread as it bakes.
If you prefer, you are welcome to use the large side of a box grater - this gives your bread a more noticeable texture.
Our choice: Amazon - OXO Good Grips Box Grater
If you have a food processor with a grating disc, this is a great time saving way to shred zucchini.
For even more information on shredding zucchini, see my full post: how to shred zucchini
Do I need to squeeze the liquid from my zucchini?
For this recipe, you should not squeeze the liquid from your zucchini. That moisture is calculated into the recipe and needed to thin your batter enough to pour and bake. Otherwise, your batter will turn out too thick, which makes a dense, crumbly bread.
Peanut butter zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days.
Zucchini bread (as a whole loaf or slices) can be frozen for up to 3 months if well wrapped and stored in a freezer safe container. To thaw, place on the counter top and allow to come to room temperature.
Peanut Butter Zucchini Bread
- 1 ½ cups (220 g) finely grated zucchini, do not drain liquid out
- ¾ cup (202 g) peanut butter
- ¾ cup (150 g) granulated sugar
- ¼ cup (56 g) whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (127 g) peanut butter chips
- Preheat oven to 350 degrees Fahrenheit. Lightly grease one 9x5 loaf pan (or line with parchment paper) and set aside.
- In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), peanut butter, granulated sugar, milk, egg, and vanilla extract. Stir until evenly combined.
- In a separate bowl, whisk together dry ingredients: flour, baking soda, baking powder, and salt. Add to wet ingredients and stir until just combined. Add peanut butter chips and stir to incorporate.
- Pour into prepared loaf pan and spread into an even layer. Bake for about 50 to 55 minutes, OR until a toothpick inserted into the center comes out clean/with dry crumbs, or bread reaches 200 to 205 degrees Fahrenheit in the center (baking times will vary based on your oven and type of pan used).
- Allow bread to cool completely on the counter before removing from pan and slicing.
- Leftover zucchini bread will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your bread is very moist/wet, I recommend refrigerating.
- Zucchini bread can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 to 3 hours.
- There's no need to peel the skin off your zucchini, and no need to drain any liquid from your shredded zucchini. The recipe is written to include this liquid.