Julie Clark
Posted:
Peanut Butter Zucchini Bread with Brown Sugar Streusel
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Peanut butter zucchini bread with brown sugar streusel is the recipe to make during the summer when you have fresh zucchini.
This easy quick bread is based off of my old fashioned zucchini bread. I absolutely love that recipe, and have even used it for pumpkin bread and banana bread. But this bread recipe kicks things up a notch with a peanut butter and peanut butter baking chips. The peanut butter hides two cups of zucchini inside. No one will ever know!
The unexpected zucchini bread twist you’ll want to bake all summer.
Zucchini desserts always give a little surprise inside. From s’more zucchini muffins, Reese’s zucchini muffins and zucchini chocolate chip cake.
This peanut butter zucchini bread is very peanut forward, just like our peanut butter sandwich cookies, peanut butter oat bars and Nutter Butter cake. It’s for serious peanut butter lovers!
I make this once every year, and I love that it makes two loaves so I can gift one to a friend. It freezes well, too, so you can have a zucchini treat later in the year if you’d like!
Enjoy! -Julie
Ingredients Needed
- Fresh zucchini is great, but if you only have freezer zucchini, allow it to thaw and drain before adding it to the recipe.
- Creamy peanut butter works best. I’ve not tested this with natural peanut butter.
- This recipe would work with King Arthur all-purpose gluten free flour if needed.
See the recipe card below for full ingredients and amounts.
Peanut Butter Zucchini Bread
Hide your zucchini in this Peanut Butter Zucchini Bread with Brown Sugar Streusel. You’ll never guess this bread has veggies inside!
Servings 20
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Ingredients
- 3/4 cup creamy peanut butter
- 1/4 cup vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups peanut butter baking chips
Streusel Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 3 tablespoons salted butter softened
Instructions
- Preheat the oven to 325ºF. Grease and flour two 8 ½ x 4 1/2" loaf pans. Or line the pan with parchment paper so you can easily remove the loaf.
- Mix together the peanut butter, oil, sugar, eggs, vanilla and zucchini in a large bowl. Set aside. ¾ cup creamy peanut butter, ¼ cup vegetable oil, 2 cups granulated sugar, 2 teaspoons vanilla extract, 3 large eggs, 2 cups grated zucchini
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the peanut butter baking chips. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ cups peanut butter baking chips
- In a small bowl, combine the brown sugar, flour and softened butter. Mix until the streusel is crumbly. ½ cup brown sugar, ½ cup all-purpose flour, 3 tablespoons salted butter
- Pour the batter evenly between the two pans. Divide the streusel topping between the two loaf pans, sprinkling the streusel on top. Bake for 65 minutes or until the bread tests done. A toothpick inserted into the center of the bread may have a few moist crumbs, but no wet batter.
Video
Notes
- Use a box grater to shred the zucchini
- Add chopped peanuts if you’d like!
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 289kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 240mg | Potassium: 150mg | Fiber: 1g | Sugar: 27g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
How to Make Peanut Butter Zucchini Bread: Step by Step
Mix together the peanut butter, oil, sugar, eggs, vanilla and zucchini in a large bowl.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined. Fold in the peanut butter baking chips.
In a small bowl, combine the brown sugar, flour and softened butter. Mix until the streusel is crumbly. Pour the batter evenly between the two pans. Divide the streusel topping between the two loaf pans, sprinkling the streusel on top.
Bake for 65 minutes or until the bread tests done. Different size pans or using glass or ceramic pans will result in different baking times.
Love quick breads? Our cookbook is for you.
Bonus!!! We’ve included our top 5 tips for making any type of quick bread. These will be sure to give you success every time!
perhaps I missed it – but do you squeeze your grated zucchini? Or just grate and use? Thanks…
This is the best peanut butter bread ever!
I’m a huge peanut butter fan and this bread is amazing!!! I made 1 loaf and 12 cupcakes with this recipe. The cupcakes took about 25 minutes to cook. So yummy! Thanks for the recipe, this will be my new favorite zucchini bread recipe.
How well does this freeze? I make my breads in bulk and freaeze to give out as gifts during the year 🙂
Love love love! I initially made this following the directions above, but found it to be too sweet for my liking. The past two times I have made it I have used PB Fit instead of normal peanut butter and oat flour/ coconut sugar instead of regular flour and regular sugar- tastes just as wonderful without being too sweet! (And it’s a bit healthier this way, too). Thanks for the recipe!
I have so much zucchini bread right now! I’m looking for all the creative ways I can use it, and this just made the list! Thanks!
Whoa!! This sounds AWESOME!!
Oh my! That sounds SO good! I love anything with peanut butter. What a great idea to pair it with zucchini bread. 😉
it looks delicious!
This looks and sounds delicious! My boys love a traditional zucchini bread, and by adding some PB and streusel this version sounds over-the-top! I also appreciate that the recipe uses some zucchini, since I have an overload in my garden at the moment! Pinned!
Thanks so much for the info about not over mixing quick breads. I guess an old dog can learn new tricks 🙂