Peanut Butter Chocolate Chip Zucchini Bread
A delightful twist on traditional zucchini bread with creamy peanut butter and rich chocolate chips, perfect for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 and 2/3 cups 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 vegetable oil or olive oil
- 1/2 cup creamy peanut butter (processed or natural)
- 2/3 cup packed light or dark brown sugar
- 1/3 cup honey
- 2 large eggs, at room temperature
- 1/3 cup milk (any kind), at room temperature
- 1 teaspoon pure vanilla extract
Main Ingredients
- 1 and 1/2 cups shredded zucchini (no need to blot)
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Set this mixture aside.
- In a medium bowl, whisk together the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until everything is well combined.
- Pour the wet mixture into the dry ingredients. Gently stir or whisk until everything is just mixed. Be careful not to overmix.
- Fold in the shredded zucchini and chocolate chips with a silicone spatula. The batter will be slightly thick.
- Spread the batter evenly into your prepared loaf pan.
Baking
- Bake for 55–70 minutes, loosely covering the bread with aluminum foil halfway through baking to prevent the top from getting too brown.
- The bread is ready when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Once done, remove the bread from the oven and let it cool on a wire rack. Leave it in the pan for 1 hour before taking it out.
- You can slice the bread when it’s still warm, but for cleaner slices, let it cool completely on the wire rack.
Notes
Store the bread covered at room temperature for 5 days or in the refrigerator for up to 1 week. The flavors of the bread taste best on day two. You can also freeze slices of bread for up to 3 months, wrapping them tightly in plastic wrap and placing them in a freezer bag.