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Chocolate Peanut Butter Zucchini Bread loaf on a wooden tray.

Chocolate Chip Peanut Butter Zucchini Bread

This chocolate chip peanut butter zucchini bread will satisfy all of your cravings. It's easy to make, super moist, and a great way to use up that summer zucchini.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup oil
  • ½ cup peanut butter
  • ⅔ cup brown sugar
  • 2 large eggs
  • ⅓ cup sour cream
  • 1 teaspoon vanilla
  • 1 ½ cup shredded zucchini
  • 1 cup milk chocolate chips

Equipment

  • 9x5-inch loaf pan
  • rubber spatula
  • Box grater

Method
 

  1. Preheat the oven to 350. Prepare the pan with grease and parchment paper and set to the side.
  2. Shred the zucchini using a box grater.
  3. In a large bowl, combine the oil, peanut butter, brown sugar, eggs, sour cream, and vanilla. Mix with a whisk until just combined.
  4. Add in the flour, baking powder, baking soda, and salt. Mix until there are no streaks left in the batter.
  5. Fold in the zucchini and chocolate chips with a rubber spatula, making sure they are evenly distributed throughout the batter.
  6. Pour the batter in the loaf pan and bake the cake for 55-65 minutes. A toothpick will run clean when the cake is done. Let the cake cool and a cooling rack until room temperature.