Peanut Butter Swirled Chocolate Zucchini Bread
The best way to use up that extra zucchini. A moist chocolate zucchini bread with a a peanut butter swirl.
Servings: 2 loaves
- 1 cup oil
- 2 large eggs
- 1 tsp vanilla
- 2 cups finely shredded zucchini
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup milk
- 2 and 1/2 cups flour
- 1 tsp salt
- 2 and 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 2/3 cup cocoa
- 2/3 cup chocolate chips plus more for topping if desired.
- 1/3 cup peanut butter
Preheat oven to 325 F. Whisk together oil, eggs, vanilla, zucchini, sugars and milk together in a large bowl. In a separate bowl, combine the flour, salt, baking powder and cinnamon. Gently stir the flour mixture into the large bowl, mixing until just combined.
Reserve 1 and 1/2 cups of the batter into a small bowl. Stir the cocoa and chocolate chips into the batter in the large bowl. Don't over mix. Stir in the peanut butter into the reserved batter.
Grease two 8 x 4 in loaf pans. Pour about 1/3 of the chocolate batter into each of the prepared loaf pans. Divide the peanut butter batter between the pans and top with the remaining 1/3 of the chocolate batter. 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. Let cool in the pans for 15 minutes before removing to a wire rack to cool completely. The bread is better the second day.
Serving: 1slice | Calories: 437kcal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 21g | Cholesterol: 32mg | Sodium: 272mg | Fiber: 2g | Sugar: 38g