Peanut butter zucchini bread is a moist, cakey zucchini bread that's perfect for peanut butter lovers. Made with creamy peanut butter, shredded zucchini, and peanut butter chips.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 10slices
Calories: 347kcal
Ingredients
1 ½cups(220g)finely grated zucchini, do not drain liquid out
¾cup(202g)peanut butter
¾cup(150g)granulated sugar
¼cup(56g)whole milk
1large egg
1teaspoonvanilla extract
1 ¾cups(210g)all-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
¾cup(127g)peanut butter chips
Instructions
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.