Chocolate Peanut Butter Zucchini Bread
Chocolate Peanut Butter Zucchini Bread is a super fun way to use up that extra zucchini. This is a moist, chocolate zucchini bread with a peanut butter swirl.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Breads
Cuisine: American
Servings: 24
Calories: 251kcal
- 1 cup oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups zucchini finely shredded
- 1 cup granulated white sugar
- 1 cup brown sugar
- ½ cup milk
- 2½ cups all purpose flour
- 1 teaspoon salt
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ⅔ cup cocoa
- ⅔ cup chocolate chips plus more for topping
- ⅓ cup peanut butter
Preheat oven to 325°F. Grease two 8 x 4 in loaf pans. Whisk together oil, eggs, vanilla, milk, white sugar, brown sugar, and zucchini. In a separate bowl, combine the flour, salt, baking powder, and cinnamon. Stir the flour mixture into wet ingredients, until just combined.
Remove 1½ cups of batter and stir in peanut butter. Add cocoa and chocolate chips to the larger portion. Stir until combined.
Pour ⅓ of the chocolate batter into each loaf pan. Divide the peanut butter batter between the pans. Distribute the remaining chocolate batter evenly between the pans. Swirl gently with a knife. Sprinkle with additional chocolate chips if desired.
Bake the bread for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 15 minutes. Remove to a wire rack to cool completely. The bread is better the second day.
Serving: 1slice | Calories: 251kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 169mg | Potassium: 123mg | Fiber: 2g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg