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Peanut Butter Chocolate Chip Zucchini Bread Recipe

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This Peanut Butter Chocolate Chip Zucchini Bread is a moist and flavorful treat that combines the wholesome goodness of shredded zucchini with the rich taste of creamy peanut butter and semi-sweet chocolate chips. Perfect for breakfast, snacks, or dessert, this easy-to-make loaf offers a delightful balance of sweet and nutty flavors in every bite.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices)

Ingredients

Dry Ingredients

  • 1 and 2/3 cups (208g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/3 cup (80ml) vegetable oil or olive oil
  • 1/2 cup (125g) creamy peanut butter (processed or natural)
  • 2/3 cup (133g) packed light or dark brown sugar
  • 1/3 cup (113g/80ml) honey
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) milk (any kind), at room temperature
  • 1 teaspoon vanilla bean paste

Other

  • 1 and 1/2 cups (180g) shredded zucchini (no need to blot)
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan thoroughly with nonstick spray to prevent sticking, and set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this mixture aside for later.
  3. Combine wet ingredients: In a medium bowl, whisk the vegetable or olive oil, creamy peanut butter, brown sugar, honey, eggs, milk, and vanilla bean paste until the mixture is smooth and fully combined.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir or whisk the batter just until combined; avoid overmixing to keep the bread tender.
  5. Fold in the zucchini and chocolate chips: Using a silicone spatula, carefully fold the shredded zucchini and semi-sweet chocolate chips into the batter. The batter will be slightly thick.
  6. Pour batter and bake: Evenly spread the batter into the prepared loaf pan. Bake in the oven for 55 to 70 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent the top from over-browning.
  7. Test for doneness and cool: The bread is ready when a toothpick inserted into the center comes out clean with just a few small moist crumbs. Remove the bread from the oven and place it on a wire rack. Allow it to cool in the pan for 1 hour before removing.
  8. Slice and store: While you can slice the bread while it’s still warm, for neater slices it’s best to let the bread cool completely on the wire rack first. Store the bread covered at room temperature for up to 5 days or refrigerate for up to 1 week. The flavors improve by day 2 for the best taste.

Notes

  • Do not overmix the batter to ensure the bread stays tender and moist.
  • Loosely covering the bread with foil halfway through baking helps prevent the crust from burning.
  • Using room temperature eggs and milk helps the ingredients combine better.
  • No need to blot the shredded zucchini as its moisture contributes to the bread’s softness.
  • You can substitute honey with maple syrup or agave nectar if desired.
  • For a nuttier flavor, natural peanut butter is preferred, but processed peanut butter works well too.
  • Letting the bread rest for a day enhances the depth of flavors.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/peanut-butter-chocolate-chip-zucchini-bread-recipe/