My love for chocolate and peanut butter goes deeper than Reese’s® Peanut Butter Cups®! I always look for ways to incorporate the great taste of rich smooth peanut butter with that creamy taste of milk chocolate. This time I added a veggie and you probably wouldn’t even know. With a trip to Walker Farm in Bristol, NH I was truly inspired by the large selection of zucchini both large and small. I opted for larger zucchini to get more bang for my buck. The farm stand at Walker Farm was stocked full of vegetables, fruits, breads, pies and flower arrangements. They were also awarded 4th place in the state for Viewer’s Choice 2016: Best corn on the cob in New Hampshire!

This easy to put together recipe combines my love for peanut butter and chocolate. In minutes, you will have the aroma of chocolate cake and cinnamon in your kitchen. With the zucchini hidden inside, your kids will never know that this bread is more than just chocolate and peanut butter chips. I opted for a chocolate cake mix to simplify the recipe and still get that great chocolate taste without all the hassle of measuring out flour and other wet ingredients.

With the simple recipe below, you will have a great dessert

to bring to all of your holiday parties this season!

Pictured are the ingredients you will need for your Chocolate Zucchini Bread with a Peanut Butter Twist. Buzzy Bee is looking over the ingredients to make sure they taste great for this yummy bread! I used the Betty Crocker™ Super Moist™ Chocolate Cake mix to get this recipe made and in the oven in no time.


Ingredients for Chocolate Zucchini BreadRecipe

1 Box Betty Crocker™ SuperMoist™ Milk Chocolate Cake Mix

3 Eggs

2 Cups Shredded Zucchini

1 Tbsp Butter

3 Tsp Vanilla

2 Tbsp Ground Cinnamon

½ Cup Granulated Sugar

1 Cup Peanut Butter Chips

Step by step instructions:

Step 1: Grease two 8×4″ pans (bread pans). Heat oven to 350 degrees.Chocolate Zucchini Bread with a Peanut Butter Twist

Step 2: Shred zucchini in bowl. Set aside.

Step 3: Put all dry ingredients in a bowl excluding peanut butter chips. Mix.

Step 4: Put all wet ingredients on top, excluding zucchini. Mix.

Step 5: Now that everything is incorporated, fold in zucchini and lastly the peanut butter chips.

Step 6: Separate batter into two pans.

Step 7: Bake for 35 minutes or until you can poke the bread with a toothpick and it comes out dry.

Step 8: Let cool in pan on counter for about 1 hour or until cool to the touch.

Step 9: Slice into 6 to 8 pieces.

Step 10: My favorite part – Enjoy!


Whether you’re hosting a party or need to bring a dessert a gathering, this easy, delicious holiday dessert is sure to ‘wow’ your guests! Comment below and let me know if you tried my recipe. If you try this recipe, let me know in the Comment section below! You can also upload photos of your “Chocolate Zucchini Bread with a Peanut Butter Twist” and tag Franklin Savings Bank on Facebook or Twitter.

Written by Dawn Beers

Dawn Beers

Dawn heads up our marketing department where she is responsible for the general oversight and management of the Bank’s marketing and public relations initiatives. This involves managing the planning, organizing and directing of our advertising, public relations, product development, sales promotion and research efforts.

View Profile