Description
Packed with peanut butter flavor, melty chocolate chips, and shredded zucchini, this moist quick bread makes a delicious snack, breakfast, or dessert.
Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil
- 1/2 cup creamy peanut butter
- 2/3 cup brown sugar
- 1/3 cup honey
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan
- Whisk flour, baking powder, baking soda, salt, and cinnamon
- Whisk oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla in another bowl
- Combine wet and dry ingredients until just mixed
- Fold in zucchini and chocolate chips
- Transfer batter to prepared pan
- Bake for 55 to 70 minutes, covering loosely with foil halfway through
- Cool in pan for 1 hour before transferring to a wire rack
- Cool completely before slicing
Notes
- Store covered at room temperature for 5 days
- Refrigerate for up to 1 week
- Freeze for up to 3 months
- Recipe can be baked as 15 muffins
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 365
- Sugar: 22
- Sodium: 240
- Fat: 19
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 8
- Cholesterol: 42