Description
This fluffy bread hugs each bite with creamy peanut butter, speckled zucchini, and pockets of melted chocolate chips, offering a sweet and wholesome treat that’s perfect for breakfast or snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup grated zucchini (packed)
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chopped peanuts
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, beat peanut butter, oil, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time to the wet mixture, mixing well after each addition, then stir in vanilla.
- Fold the dry ingredients into the wet ingredients until just combined.
- Stir in grated zucchini, chocolate chips, and chopped peanuts until evenly distributed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cooled bread in an airtight container at room temperature for up to three days.
- To reduce oil content, substitute half the oil with applesauce.
- Make sure zucchini is evenly grated and drained to avoid soggy bread.
- Freezes well in slices for up to two months; thaw before serving.