Peanut Butter Chocolate Chip Zucchini Bread
A delightful zucchini bread infused with rich peanut butter and chocolate chips, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup peanut butter
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup flour (all-purpose or whole wheat)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- Whisk together the peanut butter, honey (or maple syrup), eggs, and vanilla extract until smooth.
- Mix together the flour, baking soda, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
- Fold the grated zucchini into the batter.
- Incorporate the chocolate chips, reserving a few for the top.
- Pour the batter into a greased 9×5 inch loaf pan and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
Notes
For a vegan option, substitute eggs with flax eggs and use maple syrup. Store in an airtight container for 3-4 days or freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini bread, peanut butter, chocolate chip, dessert, baking