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–+ servings

Peanut Butter Chocolate Chip Zucchini Bread

A delightful twist on traditional quick bread, packed with peanut butter and chocolate chips, with hidden zucchini for added moisture.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 and 2/3 cups all-purpose flour Spoon and level for accuracy.
  • 1 teaspoon baking powder Helps the bread rise.
  • 1/2 teaspoon baking soda Works alongside baking powder for leavening.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon ground cinnamon Adds warmth and depth to the taste.
  • 1/3 cup vegetable oil or olive oil Keeps the bread moist.
  • 1/2 cup creamy peanut butter Use processed or natural based on preference.
  • 2/3 cup packed light or dark brown sugar Infuses sweetness and moisture.
  • 1/3 cup honey Natural sweetener that complements peanut butter well.
  • 2 large eggs Must be at room temperature for better mixing.
  • 1/3 cup milk Any type will do; make sure it's at room temperature.
  • 1 teaspoon pure vanilla extract Adds a fragrant note to the flavor profile.
  • 1 and 1/2 cups shredded zucchini No need to blot; it adds moisture without overwhelming flavor.
  • 1 cup semi-sweet chocolate chips Melty goodness that makes every bite irresistible.

Method
 

  1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan generously with nonstick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  3. In a separate medium bowl, whisk together the vegetable oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla extract until fully integrated. Pour this wet mixture into your dry ingredients.
  4. Gently stir or whisk until just combined; be careful not to overmix. Fold in shredded zucchini and semi-sweet chocolate chips until evenly incorporated.
  5. Spread the batter evenly into your prepared loaf pan and bake for about 55–70 minutes, loosely covering with aluminum foil halfway through if needed.
  6. Once baked through, let it cool in the pan on a wire rack for an hour before removing it from the pan completely.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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