Teddie Peanut Butter Chocolate Chip Zucchini Bread

2 medium-size zucchini, grated (about 2 cups grated, before squeezing out water)
½ teaspoon salt
½ cup (1 stick) of melted butter
½ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
½ cup smooth Teddie Peanut Butter

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set it aside.
Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes. Squeeze out any excess water and pat the zucchini dry.
In a large bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until combined. Add in the grated zucchini, stirring well.
Add the flour, baking soda, cinnamon, and salt, and mix until just combined. Fold in the chocolate chips.
Dollop the Teddie peanut butter in teaspoon-sized amounts directly into the batter. Gently swirl the peanut butter in, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the center is just set. (Tip: if the top is browning before the center is done cooking, cover with foil.)
Let the zucchini bread cool for at least 20 minutes before slicing. Top with butter, Teddie Peanut Butter, and a drizzle of maple syrup.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month. To reheat, warm slices in a skillet on the stove.