This peanut butter chocolate chip zucchini bread is packed with the flavors of peanut butter and melty chocolate chips, and no one will guess there's a green vegetable hiding in there! 💚
It's is simple to make, extra moist, and a tasty way to use up summer's abundance of zucchini. Like banana bread, the flavors really stand out on day 2. (Should any slices survive that long!! 😜)
You can also use this batter to make muffins; see recipe Notes.
One reader says: "This ruff puff worked perfectly! I have never made puff pastry before because I was intimidated by lamination but not anymore! This had all the flaky, crispy layers. ⭐⭐⭐⭐⭐"
One reader says:"Absolute perfection. I used 1/2 milk chocolate and 1/2 semi-sweet chocolate. The blondies were exactly as you described. The only downside is portion control. I want to eat the whole pan! ⭐⭐⭐⭐⭐"
From the archives! The trick to their crisp? After hollowing out the skins, drizzle them with olive oil. Once drizzled, bake the potato skins for about 10 minutes before filling them. 🍠🧀🌿
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