Imagine a dessert that's so deliciously decadent, you'd never guess it's secretly packed with nutrition! This Chocolate Peanut Butter Cup Zucchini Bread is the ultimate culinary magic trick that transforms humble zucchini into a mouthwatering treat that will have everyone begging for seconds. Whether you're trying to sneak more vegetables into your diet or simply craving a rich, chocolatey slice of heaven, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal later.
- In a large mixing bowl, combine the grated zucchini and peanut butter. Use a spatula or a whisk to mix them together until well blended.
- Add the sugar and brown sugar to the zucchini and peanut butter mixture. Stir until the sugars are fully incorporated.
- Crack the eggs into the bowl and add the vanilla extract. Whisk everything together until the mixture is smooth and creamy.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will help to remove any lumps and ensure even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the cooled zucchini bread and serve. Enjoy your delicious Chocolate Peanut Butter Cup Zucchini Bread!
Tips
- Moisture Matters: After grating the zucchini, gently squeeze out excess water using a clean kitchen towel to prevent your bread from becoming too wet.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense bread.
- Check for Doneness: Use the toothpick test to ensure your bread is fully baked. If it comes out with just a few moist crumbs, it's perfect!
- Cool Completely: Allow the bread to cool entirely before slicing to help it set and prevent crumbling.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it moist for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 32g
Protein: 8g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 40mg
