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Welcoming the weekend with this Chocolate Chunk Almond Butter Zucchini Bread. One bowl, pantry staple ingredients, super quick to mix up, kind of healthy, and oh so delicious! That pretty much sums up this zucchini bread. With just a couple of zucchini, some pure maple syrup, creamy almond butter, and your favorite chocolate bar, this is sure to become your favorite way to use up your summer garden zucchini. Great for breakfast, as an afternoon snack, or a late-night dessert…enjoyed just out of the oven with a generous smear of sweet maple butter. So GOOD!

overhead photo of Chocolate Chunk Almond Butter Zucchini Bread

We highlighted summer strawberries on Tuesday, so it only seems fair that today we highlight summer zucchini. But zucchini in a sweet way, and with the addition of chocolate and creamy almond butter.

Hey, it’s Friday…this is needed!

You guys, I love a good Friday dessert. You all know this. Last week we had cookies n’ cream ice cream sandwiches, the week before it was raspberry pies. And today we have zucchini bread. And yes, I know, zucchini bread…really? That doesn’t sound that exciting. But hear me out, I promise you this bread is worth your time. It’s delicious, and even, kind of sort of…healthy…depending on how you define healthy. For me ” healthy” definitely includes zucchini and chocolate, so…

Chocolate Chunk Almond Butter Zucchini Bread | halfbakedharvest.com

The quick back story of this recipe is really pretty simple, I had a lot of zucchini in the fridge and a fresh jar of almond butter in the pantry. I’ve recently become very excited about baking with almond butter (more to come). The sound of a buttery zucchini bread with chocolate chunks and creamy almond butter was truly exciting to me. Normally I would sit on an idea like this for a while, probably overthink it, and then potentially never share it. But I have a new motto, stop over-thinking and just start doing.

Chocolate Chunk Almond Butter Zucchini Bread | halfbakedharvest.com

So I went with it. It was kind of a dreary day and I felt like baking something slightly sweet anyway. And since I’ve been sharing plenty of berry-filled summer desserts, I thought I would switch it up and go for chocolate today.

A very good idea.

overhead photo of Chocolate Chunk Almond Butter Zucchini Bread

Making this almond butter zucchini bread is simple…

You only need one bowl, some pantry ingredients, fresh zucchini, about 20 minutes of time to prep, and about an hour for baking.

The first step is the zucchini. Here’s the thing, when baking with zucchini it’s really important to remove any excess moisture (so the water). You want to do this so your baked goods don’t end up super dense and watered down. Simply shred the zucchini, let it sit on paper towels for 10 minutes, then ring the zucchini out to squeeze out all the water. It’s really easy. The drier you can get the zucchini, the lighter your loaf of bread will be.

overhead photo of Chocolate Chunk Almond Butter Zucchini Bread

While the zucchini sits, make the batter.

The rest is so quick and easy. In a bowl, mix up melted butter, a couple of eggs, maple syrup – for sweetness, and a splash of vanilla. Then stir in the zucchini. Now add in some whole wheat pastry flour,  baking soda, cinnamon, plus a touch of salt. And lastly, add in the chocolate chunks.

The final step is essential to this bread. The almond butter swirl…well it’s not must, MUST, but it sure is DELICIOUS. But the chocolate chunks…well there’s no negotiating there, the chocolate chunks are a MUST!

Now, bake and wait…the absolute hardest part. Distract yourself and use the time to knock out some emails, watch your favorite show, sit in the summer sun. I could go on and on. Hey, an hour is a long time, but the upside is that the house smells incredible as this bread bakes away in the oven.

overhead close up photo of Chocolate Chunk Almond Butter Zucchini Bread

The final (extra special) finishing touch.

While the bread bakes, mix together a little butter and maple syrup to create a sweet maple butter to slather over the warm bread.

Is this really needed? No, but as I said above, it adds that extra special finishing touch. Especially if you plan to enjoy this warm…which you should do. It’s just perfectly sweet, nutty, and heavy on the melty, warm, gooey puddles of chocolate. The sweet maple butter creates that “roll your eyes back” deliciousness with every last bite.

overhead photo of Chocolate Chunk Almond Butter Zucchini Bread with 3 slices of bread cut

So very good!

I’m thinking some afternoon/weekend baking sounds just perfect. Especially if it happens to be a rainy summer afternoon. Nothing’s better than this bread on a rainy day.

slide angle close up photo of Chocolate Chunk Almond Butter Zucchini Bread

Looking for other sweet zucchini recipes? Here are a few ideas: 

Sneaky Zucchini Chocolate Chunk Coconut Bread

Chocolate Chip Olive Oil Zucchini Banana Bread

Zucchini Peach Streusel Muffins

Lastly, if you make this chocolate chunk almond butter zucchini bread with salted maple butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To video:

Chocolate Chunk Almond Butter Zucchini Bread with Salted Maple Butter

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Calories Per Serving: 464 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Maple Butter

Instructions

  • 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.
    2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water. 
    3. In a large bowl, stir together the melted coconut oil or melted butter, maple syrup, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate. Dollop the almond butter in teaspoon size amounts directly into the batter. Gently swirl the almond butter in, being careful not to overmix.
    4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil.
    5. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
    6. Remove the bread and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of maple butter. Enjoy!

Notes

To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. 
Storing: this bread keeps well for 2-3 days at room temperature. 
Freezing: cool the bread, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter before slicing. 
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Comments

  1. 3 stars
    So this recipe tastes delicious… but my loaf completely falls apart when I try to slice it and it is very crumbly. I am an experienced baker and did not make any substitutions to the recipe (I used melted coconut oil when it gave the option between that & butter). It’s not over baked or too dry or too moist, it just falls apart and is kind of a crumbly mess! Like I said, taste is great but very difficult to handle. I’d love to be able to make this again for the taste but don’t think I will because of the texture.

    1. Hi Lauren! I am sorry this did not turn out as well as you hoped! If there is anything I can help you with, please let me know! xTieghan

  2. 5 stars
    Wow talk about your mouth doing a happy dance Fantastic dinner I made your salmon dish followed by this incredible dessert with a glass of Pinot Greigo.

  3. 5 stars
    This was INCREDIBLE! My husband and daughter gave it a 10/10, I give it a 11/10. It’s so delicious! Thank you!

  4. 5 stars
    Absolutely LOVED this bread! Thank you! It was soooo yummy! I used coconut oil, AP flour, vanilla almond butter, & mini chocolate chips.

  5. Hi Tieghan! What brand/kind of chocolate did you use for this? I love how the chocolate chunks create little pockets of chocolatey goodness. Thanks for the brilliant recipe!

    1. Hey Sarah,
      I love using Chocolove or Lindt for my chocolate, I find they melt really nicely. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    This recipe is so good! It has replaced my mom’s zucchini bread recipe that I’ve made for years. It has the perfect balance of flavors. I may have snuck a second piece!

    1. Haha nothing wrong with a second piece thats for sure! I am so happy you loved this bread, Ashley!! Thank you so much for trying it! xTieghan

  7. 5 stars
    I just made this and it’s my favorite zucchini bread recipe ever!! I LOVE the addition of peanut butter in the batter, which just takes the deliciousness to a whole other level! Yummy!!

  8. 5 stars
    Love it. In my opinion the almond butter is a must. So good. 🙂 Thanks for sharing this recipe!

  9. Taste is amazing, but the bread seemed very crumbly, almost a like dry, but it wasn’t dried out. Any suggestions?

    1. Hey Steph,
      So sorry you had issues with the bread. I am wondering if you adjusted the recipe at all? Could it possibly have been over baked? Please let me know how I can help! xTieghan

  10. 5 stars
    I’ve never made any kind of bread before, and I made this for the first time last night. The flavor is incredible! I added a few butterscotch chips and some sea salt on top before baking. Will definitely make this again, thank you, Tieghan!

    Jenn

    1. Thank you Jenn!! I am really glad this bread turned out so amazing for you! I hope you continue to love this and other breads of mine!! xTieghan

  11. I had a zucchini lying around and i didn’t know what to do with it… and then this recipe popped up in my inbox! it was perfect timing 🙂 I don’t bake very often so I overcooked the bread, but it is still delicious, especially with more butter and almond butter slathered on top!

  12. 4 stars
    This is a great recipe! I substituted sugar for the maple syrup and it still came out moist. This texture is definitely more of a bread than a dense cake, which is what a wanted. I will use this again!

  13. Hi! So excited to try this. I was wondering if you can make these in a muffin tin instead, and how the times and/or temperature might differ? Love your recipes !!!

    1. Hey Zoe,
      I haven’t tried this in a muffin tin but seems like it would work! I would just recommend reducing your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. 5 stars
    Silly question I’m sure: but to be clear, when you say … or all purpose flour, you are referring to white AP flour right?

    I recently discovered your site via Pinterest, and have now purchased your two cookbooks. Recipes take the ordinary and make the food extraordinary! And the photography—just love it.

    1. Hey Robyn,
      Yes, white AP flour is correct!

      Thanks so much for ordering the books and your support! xTieghan

  15. 5 stars
    I made it this morning (omitted the chocolate chunks) and it turned out great! Family and friends loved it! So simple, and so delicious. Will definitely make it again.