Peanut Butter Zucchini Bread
This Peanut Butter Zucchini Bread is a fun way to use fresh zucchini! It is soft, moist, and full of peanut butter flavor with a sweet drizzle and optional crunchy peanut topping. It is an easy breakfast treat, an afternoon snack, or anytime you want a cozy slice of homemade bread.
Servings: 8 slices
Calories: 395kcal
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.
Nutrition
Serving: 1slice | Calories: 395kcal