I love finding new ways to use zucchini, and this Peanut Butter Zucchini Bread is such a fun one. It is soft, sweet, and full of rich peanut butter flavor in every bite. The zucchini keeps the bread moist without making it taste like vegetables, while the peanut butter gives it a nutty, almost cookie-like taste.
This quick bread comes together with simple pantry ingredients and is finished with a drizzle of melted peanut butter and optional chopped peanuts for extra crunch! If you love my Best Zucchini Bread, you will want to try this fun peanut butter version. And if you have more zucchini to use, check out more of my Zucchini Recipes for even more delicious ideas!
Ingredients & Substitutions
- Creamy Peanut Butter: Use a regular creamy peanut butter for the best texture and flavor. Natural peanut butter can separate and may change the texture of the bread.
- Brown Sugar: Brown sugar adds sweetness and helps keep the bread soft and moist. Light or dark brown sugar will work.
- Egg: The egg helps bind the ingredients together and gives the bread structure. Use a room-temperature egg for the best texture.
- Vanilla Extract: Vanilla adds a little extra flavor and balances the peanut butter.
- Buttermilk: Buttermilk adds moisture and helps create a tender quick bread. If needed, you can use regular milk with a small amount of lemon juice or vinegar added.
- All-Purpose Flour: This gives the bread structure while keeping it soft and tender.
- Kosher Salt & Baking Soda: These help balance the sweetness and give the bread the right texture.
- Zucchini: Use small to medium zucchini for the best texture. Peel, shred, and leave the zucchini undrained so the extra moisture helps keep the bread soft. Be sure to remove any large seeds.
- Peanut Butter Drizzle & Chopped Peanuts (Optional): A drizzle of melted peanut butter adds extra flavor and makes the bread feel special. Chopped peanuts add a nice crunch on top.
Tips for the Best Peanut Butter Zucchini Bread
- Do not drain the zucchini. The moisture is what keeps this bread soft and tender.
- Use small to medium zucchini. They have fewer seeds and a better texture for baking. If using a larger zucchini, remove the seeds first.
- Do not overmix once the flour is added. Stir just until combined so the bread stays soft. The batter will look dry after adding the flour. This is normal… the zucchini will release moisture as it mixes in.
- Measure flour carefully. Too much flour can make quick bread dry. Spoon it into the measuring cup and level it off, or use a kitchen scale.
- Let the bread cool completely before adding the peanut butter drizzle so it stays on top and looks neat.
Why You’ll Love This Peanut Butter Zucchini Bread
- It has real peanut butter flavor in every bite (not just a hint).
- The zucchini keeps it soft and moist (so moist!) without making it taste like vegetables.
- It’s an easy way to use up extra zucchini.
- The optional peanut butter drizzle and chopped peanuts make it feel a little special.
- It works for breakfast, snacks, or an afternoon treat.
FAQs
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter can be used if you like a little extra texture in your bread. The bread will still bake up soft and moist with a delicious peanut butter flavor.
Can I use natural peanut butter?
For the best results, I recommend using regular creamy peanut butter. Natural peanut butter can separate and has a different texture, which may affect the final texture of the bread.
Can I use frozen zucchini in zucchini bread?
Yes! Frozen zucchini can be used in this recipe. Thaw the zucchini first, then drain off any excess liquid before adding it to the batter. Do not squeeze it completely dry, because the moisture helps keep this bread soft and tender.
Do I need to squeeze the water out of zucchini for zucchini bread?
No. For this recipe, leave the shredded zucchini undrained. The extra moisture helps keep the bread soft and tender.
Can I add chocolate chips or other toppings to peanut butter zucchini bread?
Yes! Chocolate chips, peanut butter chips, or chopped peanuts can be added to the batter or sprinkled on top before baking. You can also add extra chopped peanuts after baking for more crunch and peanut butter flavor.
How to Store Peanut Butter Zucchini Bread
Store the cooled bread in an airtight container or tightly wrapped at room temperature for up to 3 days.
For longer storage, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for the best texture.
To freeze, wrap the cooled bread tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
This recipe for Peanut Butter Zucchini Bread is based on my Peanut Butter Zucchini Cake.
Peanut Butter Zucchini Bread
Ingredients
Bread
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (61 g) buttermilk
- 1 ½ cups (187.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup zucchini, peeled, shredded, undrained (seeds removed; use small to medium zucchini)
Peanut Butter Drizzle
- ⅓ to ½ cup creamy peanut butter, melted
- Chopped peanuts, optional
Instructions
- Preheat oven to 350°F. Grease an 8 ½ x 4 ½-inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla, and buttermilk until well combined.
- Add the flour, salt, and baking soda. Stir until mostly combined. The batter will look dry at this point, but the zucchini will add the moisture it needs.
- Fold in the shredded zucchini until evenly combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. If the top begins to brown too quickly, loosely tent the bread with foil during the last 15 to 20 minutes of baking.
- Let the bread cool in the pan for 15 to 20 minutes. Using the parchment paper overhang, lift the bread out and transfer it to a wire rack to cool completely.
- Once cooled, drizzle with melted peanut butter and sprinkle with chopped peanuts, if desired, before slicing and serving.
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