Zucchini Peanut Butter Bread

Zucchini Peanut Butter Bread

Get the most out of that tray of zucchini by using the leftovers to make this delicious and sweet bread. 

Recipe by Tom Walton, author of More Fish, More Veg. 

Makes 10 servings
Total Time 50 Minutes
Difficulty Easy
Container 1.4L Container 


  • 2 medium zucchini, cut into large chunks
  • 2 eggs
  • ½ cup maple syrup
  • ¼ cup melted butter or coconut oil
  • ¼ cup peanut butter
  • ¼ cup soy milk
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 2 cup self-raising flour
  • 1/3 cup peanut butter
  • ¼ cup soy milk
  • 1 tbsp maple syrup


  1. Preheat the oven to 180C. Grease and line a 20cm loaf tin with baking paper.

  2. Drop chop the zucchini by running the blender on speed 2 and dropping the pieces of zucchini in while the blades are running.
  3. Turn off the blender and add in the eggs, maple syrup, coconut oil, peanut butter, milk, salt, and cinnamon. Pulse on speed 2 to mix then add the flour and blend on speed 2 to just combine, using the tamper to help bring the mix together.
  4. Spoon this into the prepared loaf tin.
  5. In a small bowl, mix the remaining peanut butter, soy milk, and maple syrup, then spoon this into the batter and use a small spoon to swirl it through the batter.
  6. Bake the loaf for 45-50 minutes, until firm then allow to cool for at least 30 minutes before cutting.

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