Hello! Back again after another 2 month long break! This break was justified because I’ve been a bit busy with Adult and Career things…. like doing 16 interviews at 6 different companies over the course of just 8 weeks. I’m a bit burnt out, and blogging fell by the wayside amidst the interviewing, interview prep, email sending, and general angst. BUT, I did have time to make this Peanut Butter Chocolate Chip Zucchini Bread during that time. I had to have some brain food!
I was going to go with the classic chocolate zucchini bread, but felt that was too basic. It’s delicious, but not anything new. So, naturally, when I was thinking of chocolate I started thinking of peanut butter. And I wanted to see how peanut butter zucchini bread would work out. I know sometimes peanut butter cakes can be dry because of the peanut butter, and zucchini bread is already lacking some fat because there’s so much moisture coming from the zucchini. But I had to give it a whirl! With all the times I’ve done peanut butter banana bread, I felt like zucchini needed to experience the joys of peanut butter as well.
And it definitely worked! The base had a good nuttiness that is perfect in a breakfast baked good, and the chocolate chips never hurt. And it was actually quite moist, and retained its moistness for several days after baking. It was perfect for breakfast before an interview… or 16.
I’ll keep it short, since I don’t think you need to read me talk about zucchini bread OR the trials and tribulations of early-career interviews for that long, so that’s all for now. I’ve had a bit of a break now from interviewing, and while the career angst hasn’t left, and I still have to wait to hear back from most of those interviews, I have a few more posts queued up in the pipeline. So get ready!
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Adapted from Tastes of Lizzy T
Ingredients
1/2 cup creamy peanut butter
2 tablespoons canola oil
1 cup sugar
1 teaspoons vanilla
1 large egg
1 cup grated zucchini (about 1 medium zucchini)
3/4 cup chocolate chips
1.5 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Instructions
Mix together the peanut butter, oil, sugar, eggs, vanilla, zucchini and chocolate chips in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, and baking powder. Add the wet ingredients to the dry ingredients and mix just until combined.
Grease and flour a loaf pan and pour in your batter. Sprinkle with more chocolate chips if you’d like. Bake at 325 degrees for 1 hour and 5 minutes.