Chocolate Peanut Butter Zucchini Bread-Baked in a Cast Iron Skillet
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When the zucchini is overgrowing in the garden, or you are just craving something sweet, whip up a batch of this sweet Chocolate Peanut Butter Zucchini Bread. Made with simple, pantry ingredients this Zucchini Bread recipe is soft, moist, and flavorful.
Why You’ll Love This Recipe
Made with just a few ingredients and baked right in a 12 inch cast iron skillet, this Chocolate Chip Zucchini Bread with Peanut Butter Chips is sure to become a go to Summer treat.
- Quick and Easy Recipe– this simple cast iron skillet dessert recipe comes together fast and just takes a few simple ingredients. Full list in the recipe card at the bottom of this page.
- Chocolate-Peanut Butter Flavor– this chocolate zucchini bread has the classic rich chocolate cake flavor with the sweet irresistible addition of peanut butter. Always a winning flavor combination.
- Easy Baking– made right in a cast iron skillet for that rustic feel, but also for the perfect cake-like texture.
- Added Veggies– the fresh, ripe zucchini is mixed right into the batter and no one will ever know.
⭐️ Looking for other fresh zucchini dessert ideas? Check out my recipes for Chocolate Zucchini Bread and this classic Zucchini Bread.
Why I Recommend Baking Biscuits in a Cast Iron Skillet
I love using my cast iron skillet to make a simple dinner, perfect steak as well as for baking like this Brown Butter Pecan Skillet Cookie.
Cast iron is known for even heat distribution which helps to make a perfectly baked outer crust and soft center in this Chocolate Zucchini Bread Recipe.
Cast iron also has a non-stick surface that helps make cleanup a breeze.
❓What if I don’t own a cast iron skillet?
No problem! This Chocolate Chip Peanut Butter Zucchini Bread can be baked in a 9 x 5 inch bread pan or even in a 9 x 13 inch baking dish. Just pour the dough into the greased pan and bake according to the recipe instructions in the recipe card at the bottom of this post.
Ingredients in this Chocolate Peanut Butter Bread Recipe
- Eggs
- Coconut Oil-mild flavored oil used to add extra moisture to this bread recipe
- Brown Sugar and White Sugar– the magic that makes this sweet bread more of a dessert.
- Vanilla– sweet flavor that helps round out all of the flavors in this recipe
- Sour Cream– makes this bread soft and moist
- Zucchini– fresh, garden zucchini is the star of this recipe but does not over power the flavor of this skillet dessert
- Flour– all purpose flour is used to make this zucchini bread fluffy and soft
- Baking Soda– helps to rise the dough while it is baking
- Salt– helps balance out the sweetness of this recipe
- Chocolate and Peanut Butter Chips– the perfect flavor combination that makes this bread the sweet dessert it is.
How to make Chocolate Peanut Butter Zucchini Bread
Combine the Wet Ingredients
- Combine the Wet Ingredients– in a large mixing bowl, whisk together the eggs, coconut oil, brown and white sugars, vanilla, and sour cream until combined.
- Grate the Zucchini– use a box grater/cheese grater to grate the zucchini into the wet ingredients and mix to combine. The zucchini in this recipe does not need to be drained, the moisture from the zucchini helps make this bread soft.
- Mix in the Dry Ingredients-add in the flour, baking soda, cocoa powder, and salt in with the wet ingredients and mix until well combined.
- Add in the Chocolate and Peanut Butter Chips– Fold in the chocolate and peanut butter chips until well combined throughout the dough.
Prepare for Baking
- Bake-spread the zucchini bread batter evenly into a greased 12 inch cast iron skillet. Top with extra chocolate and peanut butter chips and bake for 20-25 minutes in a 350º F oven. Test doneness by inserting a toothpick into the center, if it comes out clean, it is done.
Leftovers and Storage
To store any leftover Chocolate Peanut Butter Zucchini Bread, remove it from the skillet and store in an air tight container for up to 3 days on the counter or up to 5 days in the refrigerator.
This cast iron skillet dessert can also be frozen in slices for up to 3 months in an air tight container.
Recipe Tips and FAQs
If you have those huge zucchinis from the garden, slice them in half and then remove the large seeds before grating into the bread batter.
This recipe uses the moisture from the zucchini so it does not need to be drained or dried out before adding to the batter.
The answer is of course, YES! You honestly can’t taste the zucchini in this recipe, so the peanut butter and chocolate chips shine as the outstanding flavors here, and everyone loves that combination.
Serving Suggestion
- Grab a fork and dig in, this is delicious on its own, or add a scoop of ice cream and some hot fudge and warm peanut butter for an out of this world treat.
Other Cast Iron Skillet Desserts to Try:
Chocolate Peanut Butter Zucchini Bread
Equipment
Ingredients
- 1 1/2 cups zucchini
- 2 eggs room temperature
- 1/4 cup coconut or vegetable oil
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/3 cup sour cream or Greek Yogurt
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Combine the Wet Ingredients– in a large mixing bowl, whisk together the 2 eggs, 1/4 cup coconut or vegetable oil, 1/2 cup brown sugarand 1/4 cup white sugar, 1 teaspoon vanilla, and 1/3 cup sour cream or Greek Yogurt until combined.
- Grate the Zucchini– use a box grater/cheese grater to grate the 1 1/2 cups zucchini into the wet ingredients and mix to combine. The zucchini in this recipe does not need to be drained, the moisture from the zucchini helps make this bread soft.
- Mix in the Dry Ingredients-add in the 1 1/2 cup all purpose flour, 1 teaspoon baking soda, 1/2 cup cocoa powder, and 1/2 teaspoon salt in with the wet ingredients and mix until well combined.
- Add in the Chocolate and Peanut Butter Chips– Fold in the 1/2 cup chocolate chips and 1/2 cup peanut butter chips until well combined throughout the dough.
- Bake-spread the zucchini bread batter evenly into a greased 12 inch cast iron skillet. Top with extra chocolate and peanut butter chips and bake for 20-25 minutes in a 350º F oven. Test doneness by inserting a toothpick into the center, if it comes out clean, it is done.
