It was one of the late summer days when my garden was practically overrun with zucchini. I walked into the kitchen the next day, spotted a jar of peanut butter on the counter, and suddenly thought to myself, “What if I mixed these two?”
Honestly, I don’t even know how that idea crossed my mind. But I’m so glad it did – because now I’ve got this incredible peanut butter zucchini bread recipe to share with you!
Why We All Love Homemade Peanut Butter Zucchini Bread
- Zucchini might sound a bit unusual in a sweet loaf, but trust me; the bread will become incredibly moist without a ton of extra oil or butter. Plus, your kids get a sneaky veggie boost without even tasting it. Win-win.
- Peanut butter brings a whole new level of creamy and nutty here. Pair that with a touch of cinnamon and melty chocolate chips, and people are hooked!
- This bread is just as great with your morning coffee as it is for an afternoon snack or even dessert – and somehow tastes even better the next day. Truly the ultimate crowd-pleaser that’s perfect for any occasion!
6 Basic Steps to Make Peanut Butter Zucchini Bread
What to Prepare Before You Start
- Zucchini: This little green guy melts right into the batter to give you a super tender, moist crumb without making the bread taste “veggie-like.”
- Flour: I often go to all-purpose flour since it strikes a good balance between sturdy and tender.
- Baking Powder & Baking Soda: These two always work together extremely well, bringing us a loaf of bread that’s light, airy, and not too dense!
- Salt: Just a pinch! Salt might seem like a minor detail, but it helps the sweetness and spices shine through.
- Cinnamon: Yep, cinnamon – the cozy, comforting spice that brings in a “home-baked” warmth to our bread.
- Oil: Unlike butter, oil doesn’t firm up as it cools, so you get a slice that’s tender and fresh-tasting for days.
- Peanut Butter: Peanut butter and its creamy, nutty richness pairs like a dream with the zucchini and cinnamon.
- Brown Sugar: Looking for a deep, caramel-like sweetness? There’s no better option than brown sugar, all thanks to the molasses.
- Honey: A natural sweetener that deepens the mellow, sweet-ish notes and keeps our bread WAY more tender.
- Eggs: Eggs are basically the glue that binds everything together (a bit like flour) while also enriching the bread’s texture and helping it rise.
- Milk: A splash is enough to balance out the dry ingredients and smooth out the batter.
- Vanilla Extract: A little vanilla goes a long way in boosting the flavor profile.
- Chocolate Chips: Because, let’s be honest, everything’s better with a little chocolate! These chips will melt into gooey little pockets that surprise you with every bite.
Detailed Instructions
Step 1. Warm Things Up
Start by preheating your oven to 350°F (177°C). This way, it’ll be all set by the time you’re ready to bake. Next, grab a 9×5-inch loaf pan, give it a generous spray with nonstick, and set it aside. With these prep steps done, the rest is a breeze!
Step 2. Blend Your Dry Ingredients
In a big bowl, combine your flour, baking soda, baking powder, cinnamon, and salt. Stir them together until everything is well mixed. Trust us; each slice will have the perfect balance of flavor and texture later on! Once mixed, set the whole bowl aside; we’ll be back to it shortly.
Step 3: Mix Up the Wet Ingredients
Now, grab a medium bowl and gather your wet ingredients. Add in the oil, brown sugar, peanut butter, eggs, honey, milk, and a splash of vanilla.
Stir them together until smooth and creamy, and let the peanut butter scent fill the air. Our mixture will be thick and oh-so-satisfying, which is exactly what we want for flavorful bread!
Step 4: Combine Wet and Dry
It’s time to bring it all together, everyone! Pour your wet mixture into the bowl with the dry ingredients, then use a spatula to fold everything together with a gentle hand. Overmixing is a no-go here if we want a light and fluffy texture, so stir JUST until it all looks combined.
Next, fold in the grated zucchini and some chocolate chips. The batter should be slightly thick and filled with all these yummy add-ins. We are very close to the finish line now; be patient!
Step 5: Pour and Bake
Scoop the beautiful batter from Step 5 into your prepared pan, and do not forget to spread it out so it bakes up evenly!
Pop it in the oven and let it work for 55 to 70 minutes. About halfway through, loosely cover the top with foil to keep it from all the over-browning disasters. You’ll know it’s ready when a small toothpick poked into the middle comes out mostly clean (a few moist crumbs are just fine).
Step 6: Cool It Down
Once it’s baked to perfection, take the bread out and let it chill in the pan on a wire rack for about an hour. This step keeps the bread moist and gives it time to settle; simply put, it will be much less likely to crumble when sliced through.
Sure, if you prefer neat slices, let it cool completely before slicing. But if you don’t mind a slightly warm, gooey taste, go ahead and cut in! Enjoy every lovely bite, my friend.
Still have baskets of zucchini piled up in the kitchen? Check out my zucchini bread (no peanut butter) and zucchini cake. You’ll see those zukes fly off the baskets in no time!
Extra Notes
1. Squeeze The Zucchini
Once you grate the zucchini, gently squeeze it with a paper towel or a clean dish towel. Why? Because zucchini is like a sponge that holds a ton of water, and a quick squeeze helps keep the bread from getting too wet!
Of course, I only mean a little squeeze, though; you still want some of that moisture to keep the bread beautifully soft.
2. Bring Ingredients to Room Temperature
Got cold eggs and milk straight from the fridge? Let them sit out for a bit. Room-temperature ingredients blend together much more easily, so you won’t have to overmix. Trust me, this little trick makes a big difference in how tender your bread turns out.
3. Experiment with Different Nut Butters
Feeling adventurous? Try swapping peanut butter for almond or cashew butter. Each nut butter brings its own special twist to the flavor, so you can have fun with it and make the recipe feel new every time. Who knows— you might even discover a new favorite!
4. Add A Tiny Pinch of Nutmeg
If you’re a fan of warm, cozy flavors (like me), consider adding a pinch of nutmeg along with the cinnamon. Nutmeg has a subtle yet incredible sweetness that complements the peanut butter and zucchini in the best way possible. But again, we don’t want it to actually overpower other flavors, so JUST a little extra will be enough!
5. Try Toasting A Slice
Yes, you can toast zucchini bread! Just pop a slice in the toaster for a few minutes so the edge becomes slightly crispy while the inside stays soft. Then, spread a little more peanut butter on top, and you’ve got yourself an upgraded snack that’s hard to beat.
6. Freeze Slices for Later
Since this bread freezes well, you can wrap individual slices in plastic wrap and keep them in a freezer bag. Whenever you crave a slice, just thaw it at room temperature or warm it up in the microwave or toaster oven.
FAQs
Can I make this recipe gluten-free?
Yes. You can make a gluten-free version by substituting the all-purpose flour with a 1-to-1 gluten-free baking flour! Just make sure to use a blend that contains xanthan gum or another binding agent to keep the bread from crumbling.
What if I don’t have brown sugar?
In that case, I suggest substituting it with granulated white sugar and a tablespoon of maple syrup or molasses. This combination mimics the rich flavor of brown sugar (ahem, in a way) and helps retain moisture in the bread.
Can I make this bread without eggs?
Technically, yes, though I have never actually tried this version. Try replacing each egg with ¼ cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for a few minutes). Tell me how it turns out!
I hope you can make the best peanut butter zucchini bread!
Peanut Butter Zucchini Bread
Ingredients
- 1 ⅔ cup spooned and leveled all-purpose flour
- ⅓ cup olive oil or vegetable oil
- ½ cup creamy peanut butter (natural or processed)
- ⅔ cup packed dark or light brown sugar
- ½ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp baking soda
- ⅔ tsp baking powder
- ⅓ cup honey
- 2 large eggs, room temperature
- ⅓ cup milk, room temperature (any kind)
- 1 tsp pure vanilla extract
- 1 ½ cups shredded zucchini (no blotting required)
- 1 cup chocolate chips, semi-sweet
Instructions
- Preheat your oven to 350°F (177°C). Grab a 9×5-inch loaf pan, give it a generous spray with nonstick, and set it aside.
- In a big bowl, combine your dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Stir them together until everything is well mixed. Set the whole bowl aside; we’ll be back to it shortly.
- Grab a medium bowl and gather your wet ingredients: oil, brown sugar, peanut butter, eggs, honey, milk, and a splash of vanilla. Stir until smooth and creamy
- Pour your wet mixture into the bowl with the dry ingredients, then use a spatula to fold everything together with a gentle hand.JUST until it all looks combined. Fold in the grated zucchini and some chocolate chips.
- Scoop and spread the batter into your prepared pan and bake (55 to 70 minutes). About halfway through, loosely cover the top with foil. You’ll know it’s ready when a small toothpick poked into the middle comes out mostly clean.
- Take the bread out and let it chill in the pan on a wire rack for about an hour before serving. But if you don’t mind a slightly warm, gooey taste, go ahead and cut in.
Notes
- Lightly squeeze grated zucchini with a paper towel to remove excess moisture and prevent soggy bread while still keeping it soft.
- Let eggs and milk sit out to blend more easily and create a more tender texture.
- If desired, swap peanut butter for almond or cashew butter for a fun flavor twist.
- A tiny bit of nutmeg adds a cozy sweetness that pairs nicely with the peanut butter and zucchini.
- You can totally toast this bread! Toast a slice for a crispy edge and soft center, then spread extra peanut butter on top.
- It’s possible to freeze the slices for later. Remember to thaw them at room temperature or in the oven before serving.
