Ingredients
Equipment
Method
Preheat and prep the pan
- Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter can bake immediately after mixing.
Mix the dry ingredients
- Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon until evenly combined, with no streaks of spice.
Mix the wet ingredients
- Beat brown sugar, eggs, creamy peanut butter, vegetable oil, Greek yogurt, and vanilla extract until smooth, looking glossy and well blended.
Add zucchini
- Stir in grated zucchini (squeezed dry) until the mixture looks evenly speckled with green bits.
Combine and fold in chips
- Fold the dry ingredients into the wet ingredients until just combined—fold in 3/4 cup chocolate chips, stopping as soon as no dry flour remains.
Bake
- Pour the batter into the loaf pan, scatter the remaining chocolate chips on top, then bake at 350°F for 55–65 minutes until a toothpick comes out with moist crumbs.
Cool and slice
- Cool for 15 minutes before slicing, until the loaf firms up enough to cut without crumbling.
Notes
Pro tip: squeeze the grated zucchini very well so the loaf bakes up tender instead of gummy. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days; freeze slices for up to 2 months for easy thaw-and-toast breakfasts. For a lower-fat swap, use 0% Greek yogurt and reduce the vegetable oil to 2 tbsp while keeping the rest the same.