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

Equipment:

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


Nutrition Information:

Quickview
273k Calories
4g Protein
8g Total Fat
46g Carbs
3% Health Score
Limit These
Calories
273k
14%

Fat
8g
13%

  Saturated Fat
2g
14%

Carbohydrates
46g
16%

  Sugar
27g
30%

Cholesterol
20mg
7%

Sodium
169mg
7%

Get Enough Of These
Protein
4g
9%

Manganese
0.45mg
22%

Selenium
10µg
15%

Vitamin B1
0.22mg
15%

Folate
54µg
14%

Phosphorus
119mg
12%

Vitamin B2
0.16mg
10%

Iron
1mg
9%

Copper
0.17mg
8%

Vitamin B3
1mg
8%

Fiber
1g
6%

Calcium
51mg
5%

Magnesium
20mg
5%

Potassium
157mg
4%

Zinc
0.53mg
4%

Vitamin B6
0.06mg
3%

Vitamin B5
0.26mg
3%

Vitamin E
0.19mg
1%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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