Chocolate Chip Zucchini Bread
with Toasted Sesame–Peanut Crumble
- Wheat
- Sesame
- Soy
- Milk
- Peanuts
Chocolate lovers and anyone hoping to sneak a bit of veg into a satisfying snack—this one's for you! Grated zucchini and yogurt combine with flour, sugar, cinnamon, and chocolate chips to create a moist, tender quick bread, dotted with pockets of decadent melted chocolate. It's topped with a toasted sesame seed, oat, and peanut crumble for a savory crunch.
Ingredients
2 cup
Flour
(Contains: Wheat)
2 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
3 ounce
Semisweet Chocolate Chips
(Contains: Soy)
10 tablespoon
Yogurt
(Contains: Milk)
½ cup
Rolled Oats
1 unit
Milk
(Contains: Milk)
1 tablespoon
Baking Powder
1 teaspoon
Cinnamon
1 ounce
Peanuts
(Contains: Peanuts)
1 unit
Zucchini
4 tablespoon
Brown Sugar
Not included in your delivery
Salt
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
• Adjust rack to middle position and preheat oven to 350 degrees. Lightly oil an 8-by-8-inch baking dish. Wash and dry produce. • Trim and grate zucchini on the largest holes of a box grater over a clean kitchen towel. Spread out in a single layer and sprinkle with a big pinch of salt; set aside. • Cut 3 TBSP butter into ½-inch pieces. Place in a small bowl and set aside to soften for at least 10 minutes. • Crush peanuts in their bag.
• In a large bowl, whisk 1½ cups flour (you'll use more later), baking powder, cinnamon, and ½ tsp salt until combined.
• In a medium bowl, whisk yogurt, three packets of brown sugar, ⅓ cup milk, ⅓ cup white sugar, and ¼ cup oil until combined. • Transfer grated zucchini to bowl (no need to squeeze out liquid from zucchini first!). Stir to combine.
• To bowl with softened butter, add oats, sesame seeds, crushed peanuts, sesame oil, remaining brown sugar, 2 TBSP white sugar, and 2 TBSP flour (be sure to measure—we sent more!). Season with a pinch of salt. • Using your fingers (or a fork), mix until everything is well combined and crumbly (mixture should resemble wet sand).
• Add zucchini mixture to bowl with flour mixture. Stir until most of the flour mixture has been incorporated (don't overmix!). • Add chocolate chips to batter; gently stir until incorporated and no pockets of dry mix remain.
• Pour batter into prepared baking dish. Evenly top with sesame-peanut crumble. • Bake on middle rack until cooked through and a toothpick inserted in the center comes out clean, 55-60 minutes.
• Once cool enough to handle, cut zucchini bread into 16 pieces. Serve. • To stash: Transfer zucchini bread to an airtight container or wrap in plastic wrap; keep on your counter or in a cool, dry place for up to four days. To store longer, slice zucchini bread, then wrap individual pieces in plastic wrap and freeze (they'll last in the freezer for up to three months).
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique sesame-peanut crumble topping, though some found the sesame oil overpowering. Consider reducing for a milder taste.
- Ease of prep: Preparation was time-consuming and involved for some. Clearer measurements on the recipe card would help future bakers.
- Suggestions: Try adding almond extract for variety, or swap peanuts for pecans. Bake at a lower temperature for longer to avoid over-browning.
- Texture: Some found it perfectly moist, while others experienced dryness or gumminess. Adjust baking time carefully for best results.
- Modifications: The bread itself was tasty; those who disliked the topping enjoyed it plain. Consider making the crumble optional.
Reviews from our home cooks
This was pretty cool. I made this and swapped out the flour for a mixture of 2 parts whole wheat flour, 1 part oat flour, and 1 part pecan flour. It turned out divine. I was unsure of how the sesame oil would fit into the final taste but it surprisingly turned out delicious and meshed super well with everything.
Temperature was too high, so it was very brown on the bottom and sides and a tiny bit wet on the inside. I believe it would have been perfect if it had been a lower temp and baked longer. I baked it for the full 55 minutes because it was wet in the middle at 50 minutes.
This was an absolute delicious treat! I took the recipe to my parents for dessert for Labor Day and everyone loved it! I will be making this again, please continue to offer this!
OMG THIS WAS AMAZING!!! I was a little apprehensive about the ingredients at first but I like to try new things so I went for it, and WOW, it did NOT disappoint. I will definitely be ordering this again!
I don't like zucchini but in the bread it makes the bread very moist and tasty
I thought the sesame oil would make it taste weird but it was so good.
Very good, but I swapped more peanuts for sesame since we have a seed allergy in the home
This is really good, but the topping is disgusting and does not go with the bread. Sesame seeds and oil yuck, none of that goes with zucchini bread but the bread without the topping we loved it
It was good as just a cake or a bread, but it had a lot going on. All of the additional flavors overwhelmed the zucchini.
Please please offer this again! Family favorite and my picky kids had breakfast for a week.
