Empty My Fridge
Peanut Butter Chocolate Chip Zucchini Bread
Ingredients
- Flour1
- Baking powder1 tsp
- Baking soda½ tsp
- Salt½ tsp
- Cinnamon · ground1 tsp
- Olive oil⅓ cups
- Peanut butter½ cups
- Brown sugar⅔ cups
- Honey⅓ cups
- Egg2
- Milk⅓ cups
- Vanilla1 tsp
- Zucchini · shredded1
- Chocolate chip1 cup
Instructions
- Preheat the oven to 177°C (350°F). Grease a 9×5-inch loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together the oil, peanut butter, brown sugar, honey, eggs, milk and vanilla until combined. Pour into the dry ingredients and stir until just combined; do not overmix. Fold in the zucchini and chocolate chips with a silicone spatula. The batter will be slightly thick.
- Spread the batter evenly in the prepared pan. Bake for 55–70 minutes, loosely covering with foil halfway through to stop the top over-browning. It is done when a toothpick inserted in the centre comes out clean apart from a few small moist crumbs.
- Cool in the pan on a wire rack for 1 hour, then remove from the pan. For neat slices, cool completely before slicing.
- Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
More recipes with
EggMilkBrown sugarChocolate chipZucchiniPeanut butter
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.