Description
Packed with peanut butter, chocolate chips, and shredded zucchini, this moist quick bread delivers rich flavor in every slice.
Ingredients
Scale
- 1 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
- 1/2 cup creamy peanut butter
- 2/3 cup brown sugar
- 1/3 cup honey
- 2 large eggs
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, salt, and cinnamon together.
- Whisk oil, peanut butter, brown sugar, honey, eggs, milk, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Fold in zucchini and chocolate chips.
- Spread batter into prepared pan and bake for 55 to 70 minutes, covering loosely with foil halfway through.
- Cool in pan for 1 hour, then transfer to a wire rack and cool completely before slicing.
Notes
- Store covered at room temperature for up to 5 days.
- Refrigerate for up to 1 week.
- Freeze tightly wrapped for up to 3 months.
- Whole wheat flour may replace all-purpose flour.
- Maple syrup can replace honey.
- Prep Time: 15 minutes
- Cooling Time: 1 hour
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 395
- Sugar: 24
- Sodium: 240
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 9
- Cholesterol: 48