Description
A moist peanut butter zucchini bread packed with chocolate chips, warm cinnamon, and fresh shredded zucchini. This easy quick bread tastes even better on day two.
Ingredients
Scale
- 1 and 2/3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil or olive oil
- 1/2 cup creamy peanut butter
- 2/3 cup packed light or dark brown sugar
- 1/3 cup honey
- 2 large eggs, room temperature
- 1/3 cup milk, any kind, room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups shredded zucchini, not blotted
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini and chocolate chips with a spatula. The batter will be slightly thick.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 55 to 70 minutes. Loosely cover the bread with aluminum foil halfway through baking to prevent over-browning.
- Check the center with a toothpick. The loaf is done when the toothpick comes out clean or with a few small moist crumbs.
- Cool the bread in the pan for 1 hour, then remove it and cool on a wire rack before slicing for neat pieces.
Notes
- Do not blot the zucchini; its moisture helps keep the bread tender.
- For muffins, fill 15 lined muffin cups to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 16 to 18 minutes more.
- Whole wheat flour can replace all-purpose flour, though the loaf will taste denser.
- Maple syrup or white granulated sugar may replace the honey.
- Store covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Freeze the cooled loaf, tightly wrapped, for up to 3 months and thaw overnight in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24
- Sodium: 180
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 7
- Cholesterol: 38