Chocolate Peanut Butter Cup Zucchini Bread

Chocolate Peanut Butter Cup Zucchini Bread requires approximately 45 minutes from start to finish. For 46 cents per serving, you get a breakfast that serves 16. One serving contains 274 calories, 5g of protein, and 8g of fat. 33 people have made this recipe and would make it again. This recipe from I Wash You Dry requires sugar, eggs, flour, and vegetable oil. It is a good option if you're following a dairy free diet. With a spoonacular score of 36%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Peanut Butter Chocolate Chip Zucchini Bread, Grain Free Chocolate Chip Peanut Butter Zucchini Bread, and Grain Free Chocolate Chip Peanut Butter Zucchini Bread.

Servings: 16

 

Ingredients:

1 tablespoon baking powder

2 eggs, lightly beaten

3 cups all-purpose flour

1½ teaspoons ground cinnamon

1½ cups chopped mini Chocolate Peanut Butter Cups

1 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 cup vegetable oil

1 cup chopped walnuts or pecans (optional)

2½ cups coarsely shredded, unpeeled zucchini

Equipments:

loaf pan

bowl

oven

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease the bottom and inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture.In a medium bowl combine eggs, zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired) and of the chopped chocolate peanut butter cups. Pour batter into the prepared loaf pans, spreading evenly, top each loaf with the remaining peanut butter cups.Bake about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely on rack.Wrap and store overnight before slicing.Get full recipe HERE

 

Step by step:


1. Preheat oven to 350 degrees F. Grease the bottom and inch up the sides of two 8x4x2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in the center of flour mixture.In a medium bowl combine eggs, zucchini, sugar, oil, and vanilla.

2. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts (if desired) and of the chopped chocolate peanut butter cups.

3. Pour batter into the prepared loaf pans, spreading evenly, top each loaf with the remaining peanut butter cups.

4. Bake about 55 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes.

5. Remove from pans; cool completely on rack.Wrap and store overnight before slicing.Get full recipe HERE


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