Peanut Butter Zucchini Bread
Peanut Butter Zucchini Bread is a moist and flavorful twist on the classic zucchini bread, incorporating the rich, nutty taste of peanut butter. Perfect for breakfast, snacks, or dessert, this bread combines the earthiness of zucchini with the creamy texture of peanut butter, creating a delightful and healthy treat.Easy to make and incredibly customizable, this recipe can be tailored with chocolate chips, nuts, or even made vegan and gluten-free.
Equipment
- 9x5-inch loaf pan (1)
- Grater or food processor – 1
- Mixing Bowls – 2
- Whisk or hand mixer – 1
- Spatula (1)
- Measuring cups and spoons (1 set)
- Toothpick or cake tester – 1
Ingredients
- 1 to 1 1/2 cups Zucchini grated
- 1/2 cup Peanut Butter smooth or crunchy
- 2 large Eggs
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Sugar white or brown
Optional Add-ins: 1/2 cup chocolate chips, 1/2 cup chopped nuts, 1/4 cup seeds (sunflower, chia, or flax)
Instructions
Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
Prepare the Zucchini
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. Set aside.
Mix Wet Ingredients
- In a large mixing bowl, combine the peanut butter, eggs, and vanilla extract. Whisk or mix with a hand mixer until smooth and creamy. Add the grated zucchini and stir until evenly incorporated.
Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. Fold in any optional add-ins like chocolate chips, nuts, or seeds.
Bake the Bread
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover with foil and continue baking.
Cool the Bread
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Zucchini Moisture: Always squeeze out excess moisture from the zucchini after grating it. Too much moisture can make the bread soggy.
- Customizations: Feel free to add chocolate chips, nuts, or dried fruits for added flavor and texture.
- Vegan Option: Use flax eggs (1 tablespoon ground flax + 3 tablespoons water) as an egg substitute for a vegan version.
- Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to make this recipe gluten-free.