Here’s my favorite grain-free zucchini bread recipe, packed with chocolate chips and peanut butter. It’s a soft, moist bread that combines garden-fresh zucchini with the classic combo of chocolate and peanut butter.
This bread has become my go-to recipe when I need to use up summer zucchini from the garden. I usually make a double batch because it disappears so quickly in our house. Nothing beats a warm slice with your morning coffee, right?
Why You’ll Love This Zucchini Bread
- Secretly healthy – This bread sneaks in a full cup of vegetables, but you’d never know it from the rich peanut butter and chocolate flavor.
- Grain-free and gluten-free – Perfect for anyone following a grain-free diet or dealing with gluten sensitivities, using just coconut flour or protein powder as the base.
- Protein-packed – With peanut butter, eggs, and the option to add protein powder, this bread makes a filling breakfast or satisfying snack that will keep you energized.
- Naturally sweetened – Using just maple syrup for sweetness, this recipe skips refined sugars while still delivering that perfect amount of dessert-like satisfaction.
- One-bowl recipe – All you need is a single bowl and basic measuring tools – no fancy equipment required for this simple recipe.
What Kind of Zucchini Should I Use?
For this bread recipe, medium-sized zucchini are your best bet since they tend to be less watery and have fewer seeds than larger ones. Look for zucchini that are firm to the touch and have smooth, unblemished dark green skin – these will give you the best texture and flavor in your bread. The most important step is removing the excess moisture after grating, so be sure to squeeze your shredded zucchini well in a clean kitchen towel or using paper towels. If you can only find large zucchini, just avoid using the seedy center part and you’ll still get great results.
Options for Substitutions
This recipe is pretty adaptable and great for different dietary needs. Here are some handy swaps you can try:
- Peanut butter: Not a peanut butter fan or have an allergy? Any nut or seed butter works great here – try almond butter, cashew butter, or sunflower seed butter. Just make sure it’s the natural, runny kind without added oils or sugar.
- Maple syrup: You can swap this with honey or agave nectar. If using honey, the bread might brown a bit faster, so keep an eye on it while baking.
- Eggs: For a vegan version, try using 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes). Note that the texture might be slightly more dense.
- Coconut flour: This is pretty unique and super absorbent, so stick with either coconut flour or protein powder as listed. These two aren’t interchangeable with regular flour.
- Chocolate chips: Feel free to use any chips you like – milk chocolate, white chocolate, or even chopped nuts. For a sugar-free option, try sugar-free chocolate chips or cacao nibs.
- Zucchini: You can use yellow summer squash instead – it works exactly the same way. Just make sure to squeeze out the excess moisture really well.
Watch Out for These Mistakes While Baking
The biggest mistake when making zucchini bread is not properly draining the shredded zucchini – excess moisture can make your bread dense and gummy, so be sure to squeeze it thoroughly in a clean kitchen towel until no more water comes out.
Getting the right consistency with natural peanut butter can be tricky, so make sure to stir it well before measuring, and if it’s too thick or dry, warming it slightly will help it blend better with other ingredients.
When working with coconut flour, precision is crucial since it’s highly absorbent – even a small measurement error can affect the texture, so stick to the exact amount and let the batter rest for 5 minutes before baking to allow the coconut flour to fully absorb the moisture.
For the best texture, avoid overmixing the batter once you’ve combined the wet and dry ingredients, and check your bread about 10 minutes before the suggested baking time since grain-free breads can go from perfectly done to dry very quickly.
What to Serve With Zucchini Bread?
This peanut butter zucchini bread is perfect for breakfast or as an afternoon snack with a hot cup of coffee or tea. For breakfast, try spreading a slice with a little butter or cream cheese, and pair it with some fresh berries on the side for extra natural sweetness. If you’re having it as an afternoon treat, I love serving it with a cold glass of almond milk or your favorite dairy-free milk alternative. Since this bread is already packed with protein from the peanut butter, it makes a filling snack on its own, but you could also serve it alongside some Greek yogurt for an extra protein boost.
Storage Instructions
Keep Fresh: This zucchini bread stays moist and yummy when kept in an airtight container. Pop it in the fridge and it’ll last for up to 5 days. I like to place a paper towel in the container to absorb any extra moisture from the zucchini – this helps keep the bread from getting too wet.
Freeze: Want to save some for later? Cut the bread into slices, place parchment paper between each piece, and store in a freezer-safe container. It’ll keep well for up to 3 months. This is super handy when you need a quick breakfast or snack!
Thaw & Enjoy: When you’re craving a slice, just grab it from the fridge or let frozen pieces thaw at room temperature for about an hour. You can even give it a quick 10-second zap in the microwave if you like it slightly warm – the chocolate chips get a bit melty and it’s so good!
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 25-35 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
- 1 medium zucchini, grated and drained of extra water (roughly 1 cup of shredded zucchini)
- 3/4 cup smooth natural peanut butter
- 1/4 cup pure maple syrup
- 2 large eggs, gently beaten
- 1 teaspoon vanilla essence
- 2 tablespoons tightly packed coconut flour or around 1/2 cup of chosen protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips (dairy-free if preferred)
Step 1: Preheat and Prepare the Loaf Pan
Begin by preheating your oven to 350 degrees F (175 degrees C).
Prepare an 8×4 inch loaf pan by greasing it with nonstick cooking spray or, for easier removal, line the pan with parchment paper.
The parchment paper helps in easily lifting the bread out of the pan once baked.
Step 2: Mix Wet Ingredients
In a large bowl, add the shredded zucchini, peanut butter, maple syrup, eggs, and vanilla extract.
Use a whisk to mix these ingredients together until they are well combined and have a creamy consistency.
Step 3: Combine Dry Ingredients
To the wet mixture, stir in your choice of coconut flour OR protein powder (but not both!), along with the baking soda and cinnamon.
If your peanut butter isn’t salted, you might want to add a pinch of salt.
Mix the ingredients together until just combined to ensure your bread doesn’t become too dense.
Step 4: Add Chocolate Chips
Fold in the chocolate chips, making sure to reserve about a tablespoon of them for later use.
This folding should be done gently to keep the batter light.
Step 5: Pour and Bake
Pour the prepared batter into your greased or lined loaf pan.
Use a spatula to smooth the top and ensure an even surface.
Sprinkle the reserved tablespoon of chocolate chips over the top.
Place the loaf pan in the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Don’t worry if the bread develops a nice brown crust during baking.
Step 6: Cool and Serve
Once done, remove the bread from the oven and place the pan on a wire rack.
Allow it to cool in the pan for about 15 minutes.
After cooling, gently remove the bread from the loaf pan and let it cool completely on the wire rack.
Once fully cooled, slice the bread into 12 pieces and enjoy!
