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Chocolate Zucchini Bread recipe with chocolate and peanut butter – ABC News

Chocolate Zucchini Bread recipe with chocolate and peanut butter – ABC News

Baking a chocolate zucchinis is a perfect comfort food for a busy schedule.

But if you’re looking for something a little more light and fluffy, try these chocolate zuccchini bread recipe.

The recipe calls for chocolate and nut butter, and they both make a perfect base for the crust.

The crust can be made without the chocolate, but you can use it if you’d like.

For the peanut butter, you’ll need to make your own.

Here are a few of our favorite zucchi bread recipes.

Recipe Notes Chocolate Zuccchini Bread Recipe: 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/3 cup (2 sticks) unsalted butter, melted 3/4 cup (1 stick) unsweetened cocoa powder 1 1,000 grams (8 ounces) semisweet chocolate, finely chopped (see Notes) 1,500 grams (10 ounces) whole wheat flour 1 cup (4 ounces) milk chocolate, roughly chopped (1 tablespoon) 1/6 cup (3 tablespoons) cocoa powder 3/8 cup (7 ounces) peanut butter 3 tablespoons (1/4 stick) cocoa butter, coarsely ground (optional) Chocolate Peanut Butter: 1 cup peanut butter 1/16 teaspoon salt 3 tablespoons peanut butter melted 1 cup powdered sugar 1/5 teaspoon vanilla extract 1 tablespoon (1 teaspoon) cinnamon 1/9 teaspoon nutmeg Directions: Preheat oven to 350 degrees F. Butter an 8-inch square pan and line with parchment paper.

In a medium bowl, mix together the flour, baking powder, and salt.

In another medium bowl whisk together the melted butter, cocoa powder, salt, and peanut butter until smooth.

Set aside.

In the same bowl, combine the melted chocolate, powdered sugar, and vanilla.

Stir in the peanutbutter, chocolate chips, and cocoa powder.

Using a wooden spoon, add the mixture to the dry ingredients.

Whisk in the dry mixture until just combined.

Stir into the wet ingredients until just blended.

Divide the dough into 8 equal pieces.

(The smaller pieces will be smaller than the larger pieces.)

Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

Cool on a wire rack.

When cool, remove from the pans and transfer to wire racks.

Place each piece of chocolate zuchini bread on a plate lined with a large towel or silicone mat.

Let sit at room temperature for 30 minutes or up to an hour, then remove.

For a softer texture, place each piece in a bowl of ice water.

To serve, top each piece with the peanut sauce and then with the chocolate chips and cocoa sauce.

Notes *If you don’t have a zucchinini, you can substitute 3/16 cup (6 ounces) chocolate chips.

You can also substitute 1/1 teaspoon salt, 1/12 teaspoon nutm…