Chocolate Peanut Butter Cup Zucchini Bread

Here’s a decadent and moist Chocolate Peanut Butter Cup Zucchini Bread 🍫🥒🥜 — rich, fudgy, and packed with hidden veggies!

🍞 Chocolate Peanut Butter Cup Zucchini Bread

Ingredients (makes 1 loaf)

• 1 ½ cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 2 large eggs

• 1/2 cup vegetable oil (or melted coconut oil)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 1 tsp vanilla extract

• 2 cups zucchini, finely grated (excess water squeezed out)

• 1 cup mini peanut butter cups, chopped

• 1/2 cup chocolate chips (optional, for extra gooeyness)

Instructions

1. Preheat oven: 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. Dry ingredients: In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.

3. Wet ingredients: In another bowl, whisk eggs, oil, sugars, and vanilla until smooth.

4. Combine: Fold grated zucchini into wet mixture. Gradually mix in dry ingredients until just combined (don’t overmix).

5. Add mix-ins: Gently fold in chopped peanut butter cups and chocolate chips.

6. Bake: Pour batter into prepared loaf pan. Bake 50–60 minutes, or until a toothpick comes out with only a few moist crumbs (not wet batter).

7. Cool & serve: Let cool in pan 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temp.

✨ Tips & Variations:

• For extra peanut butter flavor, swirl 2–3 tbsp warmed peanut butter into the top of the batter before baking.

• Use whole wheat flour or oat flour for a healthier twist.

• Bake as muffins (20–25 min) for grab-and-go treats.

Would you like me to also create a double chocolate zucchini bread version (with a rich chocolate glaze on top)?