Description
This Peanut Butter Chocolate Zucchini Bread is the perfect mix of rich cocoa, sweet peanut butter, and ultra-moist texture—thanks to the secret addition of fresh grated zucchini! It’s easy to make, irresistibly delicious, and topped with a creamy peanut butter drizzle that takes it over the top
Ingredients
Scale
- Peanut Butter Chocolate Zucchini Bread
- 1½ cups granulated sugar
- ½ cup cocoa powder (not Dutch processed)
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 cup canola oil
- 2 tsp vanilla extract
- 4 cups grated zucchini
- ¾ cup chocolate chips
- Peanut Butter Topping
- 1 cup confectioners sugar
- ¼ cup peanut butter
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Pans: Line two loaf pans with parchment paper and lightly coat them with cooking spray. Set aside.
- Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- Mix Wet Ingredients: Stir in the eggs, canola oil, and vanilla extract using a large spatula. The mixture will look very dry and pasty until you add the zucchini.
- Fold in Vegetables and Chocolate: Gently fold in the grated zucchini, followed by the chocolate chips. Transfer the batter into the prepared loaf pans and smooth the tops.
- Bake: Place in the oven and bake for 60-80 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Peanut Butter Topping: While the loaves are cooling, mix the confectioners sugar, peanut butter, milk, and vanilla in a small bowl and whisk until smooth. Drizzle this topping over the loaves before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 10 servings
- Calories: 400 kcal per serving