A deliciously moist and flavorful Peanut Butter Chocolate Chip Zucchini Bread that combines the richness of peanut butter with the sweetness of chocolate chips and the health benefits of zucchini.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups grated zucchini (about 1 medium zucchini)
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the grated zucchini, peanut butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined and smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Add 1/2 cup of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.