Peanut Butter Zucchini Bread
This bread is soft, a little gooey with chocolate chips, and has an amazing, cozy flavor. And then there’s a touch of cinnamon, just enough to boost the overall taste and complement the chocolate.
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Servings: 1 loaf
Calories: 270.5kcal
Ingredients
- 1 ⅔ cup spooned and leveled all-purpose flour
- ⅓ cup olive oil or vegetable oil
- ½ cup creamy peanut butter (natural or processed)
- ⅔ cup packed dark or light brown sugar
- ½ tsp salt
- ¾ tsp ground cinnamon
- ½ tsp baking soda
- ⅔ tsp baking powder
- ⅓ cup honey
- 2 large eggs, room temperature
- ⅓ cup milk, room temperature (any kind)
- 1 tsp pure vanilla extract
- 1 ½ cups shredded zucchini (no blotting required)
- 1 cup chocolate chips, semi-sweet
Instructions
- Preheat your oven to 350°F (177°C). Grab a 9x5-inch loaf pan, give it a generous spray with nonstick, and set it aside.
- In a big bowl, combine your dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Stir them together until everything is well mixed. Set the whole bowl aside; we'll be back to it shortly.
- Grab a medium bowl and gather your wet ingredients: oil, brown sugar, peanut butter, eggs, honey, milk, and a splash of vanilla. Stir until smooth and creamy
- Pour your wet mixture into the bowl with the dry ingredients, then use a spatula to fold everything together with a gentle hand.JUST until it all looks combined. Fold in the grated zucchini and some chocolate chips.
- Scoop and spread the batter into your prepared pan and bake (55 to 70 minutes). About halfway through, loosely cover the top with foil. You'll know it's ready when a small toothpick poked into the middle comes out mostly clean.
- Take the bread out and let it chill in the pan on a wire rack for about an hour before serving. But if you don't mind a slightly warm, gooey taste, go ahead and cut in.
Notes
- Lightly squeeze grated zucchini with a paper towel to remove excess moisture and prevent soggy bread while still keeping it soft.
- Let eggs and milk sit out to blend more easily and create a more tender texture.
- If desired, swap peanut butter for almond or cashew butter for a fun flavor twist.
- A tiny bit of nutmeg adds a cozy sweetness that pairs nicely with the peanut butter and zucchini.
- You can totally toast this bread! Toast a slice for a crispy edge and soft center, then spread extra peanut butter on top.
- It's possible to freeze the slices for later. Remember to thaw them at room temperature or in the oven before serving.
Nutrition
Calories: 270.5kcal | Carbohydrates: 33.4g | Protein: 4.1g | Fat: 15.2g | Saturated Fat: 1.6g | Cholesterol: 25.2mg | Sodium: 169.8mg | Potassium: 94.3mg | Fiber: 1.4g | Sugar: 21.3g | Calcium: 27.6mg | Iron: 1mg
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