Description
Moist Peanut Butter Zucchini Bread with creamy peanut butter, warm cinnamon, shredded zucchini, and semi-sweet chocolate chips. This easy quick bread tastes even better on day two.
Ingredients
Scale
- 1 and 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 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, at room temperature
- 1/3 cup milk, any kind, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups shredded zucchini, not blotted
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.
- In a medium bowl, whisk the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until smooth and combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Do not overmix.
- Fold in the shredded zucchini and chocolate chips with a silicone spatula.
- Spread the batter evenly into the prepared loaf pan.
- Bake for 55 to 70 minutes, loosely covering the bread with aluminum foil halfway through baking to keep the top from over-browning.
- Check the center with a toothpick. The bread is done when the toothpick comes out clean or with a few small moist crumbs.
- Cool the bread in the pan on a wire rack for 1 hour.
- Remove the loaf from the pan and cool completely on a wire rack before slicing for the neatest slices.
Notes
- Do not blot or squeeze the shredded zucchini because its moisture helps soften the loaf.
- For cleaner slices, cool the bread completely before cutting.
- Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.
- The bread tastes especially good on day 2 after the flavors settle.
- To make muffins, divide the batter in a lined muffin pan and bake at 350°F for 18 to 24 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33
- Sodium: 300
- Fat: 21
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 3
- Protein: 8
- Cholesterol: 37