Grain Free Chocolate Chip Peanut Butter Zucchini Bread (2 different ways!)

Say hello to a fan favorite on Ambitious Kitchen: this one bowl grain free peanut butter zucchini bread. I created this recipe 5 years ago after Tony’s mom gave me 5 large zucchini from her garden. I kid you not, they were the size of my arm and I’m pretty sure that was the summer #AKZucchiniWeek started.

I love this bread SO much because not only is it ultra fluffy, moist, and perfectly sweet, but it’s also incredibly easy to make and freezes well for easy breakfasts and snacks. As the title suggests, it can be made two different ways! Feel free to use coconut flour or add extra protein by mixing in protein powder.

Any way you bake it up, just know that it’s going to be delicious.

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Ingredients in this grain free peanut butter zucchini bread

• Zucchini: the holy grail of all summer vegetables! Adding shredded zucchini gives the bread moisture so that we don’t need to add extra oil.
• Peanut butter: I used an all natural VERY creamy peanut butter with only peanuts and salt as the ingredients. Yes, that’s the stir kind with the oil on top! Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends.
• Maple syrup: There isn’t a ton of maple syrup in this recipe, but it is necessary. I also DO NOT recommend using honey instead of maple syrup as I think the bread may brown too much when it bakes.
• Eggs: you’ll need two eggs in this bread recipe to help it bake up.
• For the flour: here’s where we get creative! You have the option to use coconut flour OR your fav protein powder as the “dry” base of this bread.
• Baking staples: don’t forget the vanilla extract (learn how to make it here), baking soda, and little cinnamon for cozy flavor.
• Chocolate chips: these are optional, but I love having melted chocolate in every bite. I prefer dark chocolate chips, but you do you.

Optional nut butter swaps

I love the flavor that peanut butter gives the bread but feel free to use natural, drippy almond butter, cashew butter, or, to make it nut free, sunflower butter. If you’d like to make it nut free, remember to use protein powder instead of coconut flour.

Can I make it vegan?

I have not tested this recipe with a flax or chia egg. I don’t think that you would get the best results from using those, but you can always let me know if you are willing to try it. A few readers have reported using a banana and flax egg, but please refer to the comments! Then be sure to use dairy free/vegan chocolate chips.

Peanut butter zucchini bread two different ways

As I mentioned, there are two options when you make this bread (well technically three):

1. Use coconut flour: I personally LOVED the coconut flour version because it really gave the bread that extra fluff factor.
2. Use protein powder: the protein version was INCREDIBLE for a protein baked good — plus I didn’t get any funky aftertaste from it. I tested this recipe with both a plant-based protein powder and a whey or dairy protein powder so that I could give you options! The protein powders I tested the recipe with were Aloha Vanilla Protein Powder (plant-based, no stevia) AND Vital Proteins Collagen Peptides. I could not tell the difference between the two when tasting the final product. Both were amazing. If you try the protein version, be sure to let me know what kind of protein you end up using! I’d love to know.
3. BONUS option: I have also tested this bread with whole wheat flour and got amazing results. I put that in the note section of the recipe.

This bread is soft, fluffy, moist and creates a beautiful golden crust. While the chocolate chips are absolutely necessary, they do enhance the sweetness (obviously?) and make it incredibly addicting. Serve it warm with a little slather of extra PB on top and I promise you’ll love me forever.

More zucchini recipes you’ll love

• Good Morning Healthy Blueberry Zucchini Muffins
• The Best Zucchini Brownies You’ll Ever Eat
• Chunky Monkey Zucchini Banana Muffins
• Healthy Double Chocolate Zucchini Bread (Nut Free + Vegan + Gluten Free!)
• Orange Zucchini Cake with Orange Frosting

Get all of my zucchini recipes here!

I hope you love this grain free peanut butter zucchini bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Grain Free Chocolate Chip Peanut Butter Zucchini Bread {2 different ways!}

4.95 from 36 votes

byby :Monique Volz of AmbitiousKitchen.com

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Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

ServesServes 12 slices

Grain free peanut butter zucchini bread made with simple, nutritious ingredients two different ways! Make this fluffy, moist peanut butter zucchini bread with coconut flour or protein powder for the perfect breakfast or snack filled with protein and fiber.

Ingredients

• 1 medium zucchini, shredded & squeezed of excess moisture (about 1 cup shredded zucchini)
• 3/4 cup all natural creamy peanut butter*
• 1/4 cup pure maple syrup
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons packed coconut flour OR 2 scoops (about 1/2 cup) of protein powder of choice*
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 cup dark chocolate chips, dairy free if desired

Instructions

• Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan with nonstick cooking spray or line with parchment paper. (It's easier to get out if you use parchment paper.)
• In a large bowl, mix shredded zucchini, peanut butter, maple syrup, eggs and vanilla with whisk until well combined and creamy. Stir in coconut flour OR protein powder (but not both!), baking soda and cinnamon. You can also add in a pinch of salt if your peanut butter wasn't salted (mine was). Mix until just combined. Next, fold in chocolate chip reserving about a tablespoon for sprinkling on top.
• Pour batter into prepared pan, smooth top and sprinkle the tablespoon of chocolate chips on top. Bake for 40-50 minutes or until a toothpick comes out clean. The bread will develop a nice brown crust, so don't be nervous if you observe this while baking.
• Once done baking, remove from oven and transfer pan to a wire rack to cool for 15 minutes. Once cool enough, remove bread from pan and transfer to wire rack to cool completely. Cut into 12 delicious slices.

Recipe Notes

To make these into muffins: use muffins liners and spray the inside of the liners with nonstick cooking spray. Bake at 350 degrees F for 18-25 mins. Makes 12 muffins.

See the full post for tips, tricks & ways to customize this bread!

Nutrition

Serving: 1sliceCalories: 190calCarbohydrates: 14.5gProtein: 8.7gFat: 12.2gFiber: 2.5gSugar: 8.8g