Peanut Butter Chocolate Chip Zucchini Bread

Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.

9×5-inch Loaf Pan or this 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack

Grease a 12-count muffin pan or line with liners. Grease or line 3 cups in a second muffin pan; this recipe yields 15 muffins. Prepare batter as directed in steps 2 and 3. Spoon the batter evenly into each liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Yields 15 muffins.

Can I Use Whole Wheat Flour? Yes, you can replace the all-purpose flour with whole wheat flour with no other changes needed. The loaf will taste denser.

I don’t recommend using all honey in this recipe; use the combination of honey and brown sugar as listed in the recipe. If you don’t want to use honey, replace it with pure maple syrup or white granulated sugar. No other changes needed to the recipe.