Chocolate Peanut Butter Zucchini Bread
Are you craving a treat that combines the rich goodness of chocolate & peanut butter with the comfort of zucchini bread? Look no further! Our Chocolate Peanut Butter Zucchini Bread is the answer to your indulgent dreams.
Imagine biting into a slice of moist zucchini bread with the decadence of double chocolate. It all starts with the addition of special dark Hershey’s cocoa, giving the bread a deep, velvety chocolate essence. But wait, there’s more! Our bread takes it up a notch with the addition of melt-in-your-mouth peanut butter chips. Each bite has luscious chocolate and the nutty goodness of peanut butter. You can substitute regular cocoa, if you do not have the special dark.
Parents, rejoice! This delectable creation sneaks in a dose of veggies, thanks to the hidden zucchini. You won’t even notice it, but your body will thank you for the added nutrients.
Our gardens supply us with tons of Zucchini and it’s my favorite time of year to make all kinds of recipes using zucchini. You can shred your zucchini and freeze in freezer bags. When ready to use I put the shredded zucchini in a strainer and set it in the sink to thaw. The additional water from freezing will drain out. Then pat dry and use for all those favorite recipes. There is no need to squeeze out extra moisture when using fresh zucchini.
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Ingredients For Chocolate Peanut Butter Zucchini Bread
zucchini
all-purpose flour
baking soda
baking powder
salt
hershey’s dark chocolate cocoa
sour cream
granulated sugar
eggs
canola oil
vanilla
semi-sweet chocolate chips
peanut butter chips
Preparing Zucchini Bread
Shred zucchini do not squeeze out excess moisture. Set aside. In a medium bowl stir together the flour, cocoa, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer beat the sugar, vanilla and sour cream together. Add the flour mixture and stir until combined. Stir in the chocolate chips, peanut butter chips and zucchini. The batter will be thick. Bake in a greased 9×5 or 8×4 loaf pan. Bake at 350 degrees Fahrenheit for 45-50 minutes or until toothpick inserted near center comes out clean with a few crumbs stuck to it. Allow to cool 5 minutes in pan and transfer to wire rack to cool completely.
Storing Zucchini Bread
Store the zucchini bread on the counter wrapped tightly for 3 days or up to a week in the fridge. You can also freeze zucchini bread wrapped tightly for up to 3 months.
Other Ways To Use Up Those Zucchini
During the summer, people find all sorts of ways to enjoy the plentiful zucchini. The zucchinis, which are grown in abundance, are often sliced up and grilled on the barbecue. They can also be chopped into bite-sized pieces and added to fresh salads, giving them a nice crunch. Another favorite way to savor the zucchinis is by making zucchini fritters, where the grated zucchini is mixed with some flour and seasoning before being fried to a golden brown. Zucchini is also turned into a simple yet tasty side dish by sautéing it with garlic and herbs Summer’s bountiful zucchini offers a variety of ways to add a delicious touch to seasonal meals.
Here are some of my favorites:
Zucchinicious Bars-Savory Zucchini Bars
Apparel for the foodies & grillers
Chocolate Peanut Butter Zucchini Bread
Ingredients
- 2 cups zucchini shredded
- 1 1/2 cup all-purpose flour
- 1/2 cup special dark hershey's cocoa you can substitute regular cocoa
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2/3 cups white granulated sugar
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- 1/2 cup semi-sweet chocolate chip
- 1/2 cup peanut butter chips
Instructions
- Preheat oven to 350 ℉. Grease a 9 x 5 or 8 x 4 bread pan.
- Shred zucchini and set aside.
- In a medium bowl stir together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer beat the sugar, vanilla, oil, eggs and sour cream together. Add the flour mixture and stir until combined. Stir in the chocolate chips, peanut butter chips and zucchini. The batter will be thick.
- Pour batter into your loaf pan and bake in preheated 350℉ oven for 45-50 minutes or until a toothpick inserted near center comes out clean with only a few crumbs stuck to it.
- Allow to cool 5 minutes in pan and transfer to wire rack to cool completely.