Description

Peanut Butter Chocolate Chip Zucchini Bread is a soft, moist breakfast loaf made with creamy peanut butter, shredded zucchini, brown sugar, honey, cinnamon, and semi-sweet chocolate chips. No mixer required.

Ingredients

Scale

1 and 2/3 cups (208g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/3 cup (80ml) vegetable oil or olive oil

1/2 cup (125g) creamy peanut butter

2/3 cup (133g) packed light or dark brown sugar

1/3 cup (113g) honey

2 large eggs, room temperature

1/3 cup (80ml) milk, room temperature

1 teaspoon pure vanilla extract

1 and 1/2 cups (180g) shredded zucchini

1 cup (180g) semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan.

2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon.

3. In another bowl, mix the oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until smooth.

4. Combine wet and dry mixtures just until incorporated. Fold in the shredded zucchini and chocolate chips.

5. Spread the batter into the prepared pan.

6. Bake for 55 to 70 minutes, loosely covering with foil halfway through to prevent excessive browning. The loaf is done when a toothpick inserted in the center comes out with only a few moist crumbs.

7. Cool in the pan for 1 hour, then remove and finish cooling on a wire rack before slicing for cleaner cuts.

8. Store covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

Freeze the fully baked and cooled loaf, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before serving.

For muffins: divide batter among 15 muffin cups, filling each to the top. Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C) and bake 16 to 18 minutes more, for a total of about 21 to 23 minutes.

Whole wheat flour can be substituted for all-purpose flour, though the texture will be denser.

For best results, keep both the honey and brown sugar in the recipe. If needed, replace the honey with maple syrup or granulated sugar.

Do not blot the zucchini before adding it. Its moisture helps keep the bread soft.

About 1 to 2 medium zucchini will provide the required 1 and 1/2 cups shredded zucchini.

Zucchini does not need to be peeled before grating.

Creamy peanut butter is recommended. Crunchy peanut butter may create a more crumbly texture.

The bread is especially flavorful on the second day after baking.