Chocolate & Peanut Butter unite in harmony in our mouthwatering Zucchini Bread. This delightful recipe marries the rich decadence of chocolate and the creamy allure of peanut butter with the wholesome goodness of zucchini.
Perfect for breakfast or as a satisfying snack, this treat offers a delightful twist on a classic favorite. Let’s embark on the journey of baking this moist and irresistible bread that’ll have everyone asking for seconds!
This Chocolate & Peanut Butter Zucchini Bread is Meal Prep friendly, Freezer friendly, and Vegetarian
Nutrition per serving:
- Kcal: 219
- Carbs: 25 gram
- Protein: 4 gram
- Fat: 12 gram
- Fibre: 3 gram
Prep time: 15 min
Cooc time: 50 min
Ingredients – 12 servings:
- 2 cups (300g) zucchini, grated
- 1 ¼ cups (190g) all-purpose flour
- 4 tbsp. cocoa powder, unsweetened
- 6 tbsp. chocolate chips
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 egg, beaten
- ⅓ cup (80ml) olive oil
- ⅓ cup (110g) honey
- 4 tbsp. peanut butter
What you need to do:
- Preheat the oven to 375°F (190°C). Prepare a loaf tin lined with baking paper.
- Grate the zucchini and place it into a clean kitchen towel. Squeeze the zucchini over the sink to remove most of the water, then transfer into a bowl and set aside.
- In a large bowl, mix together the flour, cocoa powder, chocolate chips, baking soda and salt. Add the zucchini and stir to combine.
- In a separate bowl, mix the egg, olive oil and honey together. Fold this wet mixture into the dry ingredients and combine with a spatula.
- Transfer the batter into the loaf tin and drizzle with peanut butter.
- Place the tin into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Remove the loaf from the oven and cool for 10 minutes in the tin. Then remove the loaf from the tin and set aside on a wire rack to finish cooling before slicing.
- This loaf can be stored in an airtight container for 2-3 days.
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