Peanut Butter Chocolate Chip Zucchini Bread
A moist and flavorful zucchini bread infused with rich peanut butter and chocolate, perfect for breakfast or a sweet snack.
Ingredients
For the Bread
- 1 cup peanut butter (creamy or crunchy, your choice)
- 1 cup grated zucchini (squeeze out excess moisture)
- 1 cup sugar (or a substitute like coconut sugar)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 2 cups all-purpose flour (or try whole wheat for a healthier option)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Other
- 1 cup chocolate chips (semi-sweet or dark)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- In a large mixing bowl, combine the peanut butter, grated zucchini, sugar, eggs, and vanilla extract. Mix until the batter is smooth and well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
For best results, ensure your zucchini is well-drained to avoid excess moisture. You can use a clean kitchen towel to squeeze out the liquid. This bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for a week. To enjoy it warm, microwave a slice for about 15-20 seconds.