Description
Shredded zucchini keeps the crumb tender while peanut butter adds rich nuttiness, and bursts of chocolate chips punctuate every forkful with sweet gooey pockets.
Ingredients
- 1 cup all-purpose flour
- 1 cup grated zucchini
- ½ cup creamy peanut butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat eggs, brown sugar, granulated sugar, vegetable oil, peanut butter, and vanilla extract until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in grated zucchini and chocolate chips, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Make sure zucchini is well-drained to prevent excess moisture in the batter.
- For extra peanut butter flavor, swirl a tablespoon of peanut butter on top before baking.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- This bread freezes well; wrap individual slices in plastic and freeze up to 2 months.