Chocolate Peanut Butter Cups Zucchini Bread Recipe
Chocolate Peanut Butter Cups Zucchini Bread combines rich chocolate, creamy peanut butter, and fresh zucchini in one unbelievably moist loaf. Bake it today!
Equipment
- arge mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Grater (for zucchini)
- Measuring cups and spoons
- Wire cooling rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups grated zucchini lightly squeezed
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/2 cup unsalted butter melted (or vegetable oil)
- 1/2 cup whole milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chopped peanut butter cups
- 1/2 cup chopped walnuts optional
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together 🥚 eggs, 🍬 granulated sugar, 🍯 brown sugar, 🧈 melted butter, 🥛 milk, and 🥄 vanilla until smooth.
- In another bowl, mix 🥣 flour, 🧂 baking soda, 🧂 baking powder, 🧂 salt, and 🍂 cinnamon.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in 🥒 zucchini, 🍫 chopped peanut butter cups, and 🥜 walnuts (if using). Do not overmix.
- Pour batter into prepared loaf pan and smooth the top evenly.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
- Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
