Garden Fresh Peanut Butter Zucchini Bread

I never thought zucchini and peanut butter belonged in the same recipe until my neighbor dropped off a loaf of this bread during last summer’s garden overflow. Growing up, zucchini bread was always just… zucchini bread. Plain and simple, maybe with some walnuts if we were feeling fancy.

But that first bite changed everything. The peanut butter adds this comfort-food element that regular zucchini bread was missing all along. It’s like someone finally figured out what zucchini bread needed to become an actual treat instead of just a way to use up extra garden vegetables.

What Kind of Zucchini Should I Use?

For zucchini bread, medium-sized zucchinis (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you can only find larger zucchini, that’s okay too – just be sure to cut out the seedy center before shredding. Fresh summer zucchini will give you the best results, but you can use any zucchini from your grocery store year-round. When shredding, use the small holes on your box grater rather than the large ones, and remember – don’t squeeze out the liquid since this recipe specifically calls for keeping it to help with moisture.

Options for Substitutions

This recipe can be adapted with several ingredient swaps if needed:

• Peanut butter: If you have a peanut allergy or just want to try something different, you can use almond butter, sunflower seed butter, or cashew butter. The texture might be slightly different, but they’ll all work well.
• Whole milk: Feel free to use any milk alternative like almond milk, oat milk, or soy milk. You can even use buttermilk for a slightly tangier taste.
• Peanut butter chips: These can be replaced with chocolate chips, butterscotch chips, or chopped nuts. If keeping it peanut-free, try using dairy-free chocolate chips or dried fruit bits.
• White sugar: Brown sugar works great here too, or use coconut sugar for a different flavor. Just note that these alternatives might make your bread slightly darker.
• Egg: For a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a mashed banana.
• Zucchini: While zucchini is key to this recipe’s moisture, you could try using grated yellow summer squash if that’s what you have on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making peanut butter zucchini bread is squeezing out the zucchini liquid – keeping that moisture is crucial for a tender, moist loaf that won’t dry out during baking. Another common error is overmixing the batter once the flour is added; stop mixing as soon as the dry ingredients are incorporated to avoid a tough, dense bread. To ensure even distribution of peanut butter chips, try tossing them in a tablespoon of the measured flour before adding them to the batter – this prevents them from sinking to the bottom during baking. For the best texture, make sure your peanut butter is at room temperature and well-stirred before measuring, as cold or separated peanut butter won’t blend properly with the other ingredients. Finally, resist the urge to open the oven door while baking, as this can cause your bread to sink in the middle – use the oven light to check progress instead.

What to Serve With Peanut Butter Zucchini Bread?

This unique quick bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or cold glass of milk. Since it’s already rich with peanut butter flavor, try spreading a thin layer of honey butter or cream cheese on a warm slice – both options add just the right amount of complementary sweetness. For a protein-packed breakfast, serve it alongside some Greek yogurt topped with sliced bananas or a small bowl of fresh berries, which help balance out the nutty flavors. If you’re packing this bread for lunch, it pairs really well with a cold glass of chocolate milk or your favorite tea.

Storage Instructions

Counter Storage: This peanut butter zucchini bread stays fresh at room temperature for up to 3 days. Just wrap it well in plastic wrap or keep it in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini.

Refrigerate: Want it to last longer? Pop your bread in the fridge in an airtight container, and it’ll stay good for up to a week. The peanut butter helps keep it nice and moist, even when chilled!

Freeze: This bread freezes really well! Cut it into slices, wrap them individually in plastic wrap, and store in a freezer bag for up to 3 months. It’s super handy to grab a slice whenever you need a quick breakfast or snack.

Thaw & Enjoy: When you’re ready to eat your frozen bread, let it thaw overnight in the fridge or for about an hour at room temperature. If you like it warm, give it a quick 10-second zap in the microwave – it’ll taste almost like it’s freshly baked!

Preparation Time	10-15 minutes
Cooking Time	50-55 minutes
Total Time	60-70 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 45-50 g
• Fat: 110-120 g
• Carbohydrates: 275-300 g

Ingredients

• 1 1/2 cups finely shredded zucchini (keep the liquid)
• 3/4 cup smooth peanut butter
• 3/4 cup white sugar
• 1/4 cup whole milk
• 1 large egg
• 1 teaspoon vanilla essence
• 1 3/4 cups plain flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup peanut butter chips

Step 1: Preheat and Prepare the Loaf Pan

Preheat your oven to 350 degrees Fahrenheit.

Lightly grease a 9×5 loaf pan or line it with parchment paper to ensure easy removal after baking.

Set the prepared pan aside.

Step 2: Mix the Wet Ingredients

In a large bowl, combine finely grated zucchini (without draining or squeezing out the liquid), peanut butter, granulated sugar, milk, egg, and vanilla extract.

Stir these ingredients together until they are evenly mixed and well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt.

This helps to evenly distribute the leavening agents and salt throughout the flour.

Step 4: Make the Batter

Add the dry ingredient mixture to the wet ingredients and stir until just combined.

Be careful not to overmix; it’s okay if there are a few lumps remaining.

Gently fold in the peanut butter chips until they are evenly distributed throughout the batter.

Step 5: Bake the Bread

Pour the batter into the prepared loaf pan, spreading it into an even layer.

Place the pan in the preheated oven and bake for about 50 to 55 minutes.

Test for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with dry crumbs, or check if the internal temperature of the bread reaches 200 to 205 degrees Fahrenheit.

Step 6: Cool and Serve

Once baked, allow the bread to cool completely on the counter in the pan.

This helps to set the structure of the bread for easier slicing.

Once cool, remove the bread from the pan, slice, and enjoy your homemade zucchini peanut butter bread!