Peanut Butter Chocolate Chip Zucchini Bread


This Chocolate Chip Zucchini Bread is a great way to start the day, or perfect for an afternoon snack!


Zucchini is one of those things a lot of people have growing in their garden and a lot of people do not. If you have zucchini at your disposal, or you’re looking for something new, give this recipe a try. I promise you if you like moist breads, this one is a keeper!

My Peanut Butter Chocolate Chip Zucchini Bread uses a few of everyone’s favorite flavors and makes a really moist and wonderful zucchini bread.

Hope you enjoy this Peanut Butter Chocolate Chip Zucchini Bread!


Do you need to peel your zucchini? The answer is NO!

Can I tell you guys a little secret? I never used to like zucchini! Totally true! But then I started to play around with it and I’ve found zucchini is a wonderful ingredient!


Zucchini adds a lot of moisture to anything you make, AND you can give it just about any flavor you want to.

Apples are my first love, zucchini is my second!


See the hints of green? Yes my friends, extra moisture…shredded zucchini!

Don’t forget you have the yummy flavors of peanut butter and chocolate chips going on too!


Peanut Butter Chocolate Chip  Zucchini Bread

Ingredients:                   2015-08-10-6731

1 stick unsalted butter, softened

1/2 cup granulated sugar

1/2 cup whole milk

1 large egg

1 teaspoon pure vanilla extract

1/2 cup creamy peanut butter

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon kosher salt, or sea salt

1 1/2 cups shredded zucchini

1/2 cup miniature chocolate chips (reserve 2 tablespoons)


1. Preheat oven to 350 degrees F. Spray 3-4 foil mini loaf pans with cooking spray.

2. Place butter and sugar into a large bowl, cream until well combined. Mix in milk, egg, vanilla and peanut butter until just combined. Slowly add flour, baking soda, baking powder, salt. Add mini chocolate chips and zucchini, stir until just combined.

3. Fill mini loaf pans with batter 3/4 full. Sprinkle with remaining 2 tablespoons of chocolate chips. Bake for 37-40 minutes, until baked through. Remove and let cool on wire rack.

Makes 3-4 Mini Loaves 

Do you love bananas & chocolate chips together? Who doesn’t? :)

Then you have to try my Chocolate-Chocolate Chip Banana Bread!

chocolate-chocolate chip banana bread_022

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Spring Funfetti Banana Bread Cake


My Spring Funfetti Banana Bread Cake is the perfect addition for any Easter brunch table! Actually, this banana bread cake makes a great addition to any Spring Brunch!


Okay you guys, when I put together this recipe I had Easter and Spring on the brain! I think you can tell by the colors. :)

So,  I was thinking of something that would be fun, delicious and a little different for Easter Brunch, or any Spring Brunch where you have people of all ages gathering. Kind of a tall order, huh?

I think we have a winner here! This banana bread cake is so moist and so tasty, and it is really kind of fun eating a wedge of it with a fork instead of the usual slice. Not that I ever complain about a good banana bread!

Today I share with you my Spring Funfetti Banana Bread Cake…enjoy!


It’s so nice to see some Srping colors again! Of course many of you see signs of Spring long before I do here in Minnesota, please enjoy it for me!

[Read more…]

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Strawberry Ice Cream Bread


My super moist strawberry ice cream bread comes together in a snap. Drizzle it with a sweet glaze and get ready to enjoy summertime flavor anytime of the year!     


I have been curious about ice cream bread for a very long time now. Just one of those bucket list things I have always wanted to do.

Some people say ice cream bread is delicious and some people say otherwise. I must say, I was very pleasantly surprised with how my bread turned out. I guarantee you, this bread is moist and flavorful!

Should I make my ice cream bread with just melted ice cream and self-rising flour like the traditional recipes call for? Or should I do what I think might make it just a bit yummier? Of course I had to with a bit yummier!!

So I made a few changes. This Strawberry Ice Cream Bread is a winner! It’s still simple to make, incredibly moist and it has a wonderful strawberry flavor!

My Strawberry Ice Cream Bread would make a great addition to any breakfast or brunch!



Not only did I use softened strawberry ice cream, but I also added this instant strawberry crème pudding mix. I purchased the pudding mix at Walmart recently when I was in there for something else.

I don’t make it to Walmart often so I truly don’t know if this is an item they carry year round or just at certain times of the year.


If you prefer to use self-rising feel free, simply omit the baking powder and salt. The traditional recipes for ice cream bread simply call for ice cream and self-rising flour.

I chose to go with all-purpose flour and add my own baking powder and salt. I highly recommend you do the same, but it’s your bread so you can make it however you would like to. :)


This bread has such a pleasant strawberry flavor I hope you get a chance to make it soon!

Strawberry Ice Cream Bread

Prep time: 10 min | Cook time: 45 min | Total time: 55 min                                   

Ingredients:                                                                                                            VER_DSCN2192                                                                                                                                                                                                                                                                                                                                         

1 pint strawberry ice cream, softened (2 cups)

1-1/2 cups all-purpose flour

1 (3.4 oz.) package strawberry crème instant pudding

2 teaspoons baking powder

1/2 teaspoon salt

*Note: If using self-rising flour skip the baking powder and salt.


1 cup confectioners’ sugar

2 Tablespoons heavy cream or milk

1/2 teaspoon vanilla extract

1/2 teaspoon strawberry extract (optional)


1. Heat oven to 350 degrees F. Grease and flour one 8-inch x 4-inch loaf pan, or two mini loaf pans. Set aside. Stir together ice cream, pudding mix, flour, baking powder and salt, stirring just until flour is moistened. Spoon batter into a greased and floured 8-inch x 4-inch loaf pan.

2. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.

3. Whisk the confectioners’ sugar, cream and strawberry extract together until combined and desired consistency. Drizzle over bread, let bread sit for about 15 minutes allowing glaze to set up.


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Strawberry-White Chocolate Raspberry Bread


This scrumptious strawberry-white chocolate raspberry bread is perfect when you’re looking for a moist and flavorful way to start your day.

Srawberry-White Chocolate Raspberry Bread_106

This post is going to pretty straight forward and to the point. I have taken on of my favorite fruit & yogurt breads I sometimes sell at the local farmers market and developed a quick and easy version to share with all of you.

Some of you aren’t ready to bake from scratch quite yet. I hear my friends say the same thing. That’s fine, you don’t have to. :)

This bread can be very pretty with pink flecks running through it, and a wonderful glaze on top. But most importantly, it’s really good!

I have re-created a quick and easy version of my own from-scratch bread. This bread is so good! Yes it’s that good, and the recipe starts from a cake mix. With a few of the right tweaks, no one will over know!

[Read more…]

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Chocolate-Chocolate Chip Banana Bread


Whether you like yours served cold, or warm with ice cream melting down all over, Chocolate-Chocolate Chip Banana Bread is pure comfort food. Perfect for this time of year! chocolate-chocolate chip banana bread_022 Once again, I hope you all had a wonderful Christmas! Do you guys have big New Year’s Eve plans? We’re just going to hang around the house.

It always gets SO cold this time of year and it really makes it kind of tough to go out and have fun! As some of you know, I live in the Midwest, so the Winters get a bit chilly.

The next few posts are going to be just a few of our favorite easy foods when the kids are on break. Have a safe and wonderful New Year’s! [Read more…]

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Vanilla Almond Eggnog Chocolate Chip Bread


Classic eggnog gets a flavor update with vanilla and almond, and is turned into a yummy morning bread, or anytime bread, with chocolate chips and a wonderful creamy glaze. 

vanilla almond eggnong chocolate chip bread_160

Have you seen the Eggnog on shelves just about everywhere? Yes friends, once again it’s that time of year. :)

So let’s have a little talk about eggnog. We all know people who LOVE eggnog, and we all know people who HATE eggnog! Right?

For the most part people are pretty divided on their feelings about eggnog. It just so happens I am one of those rare people who can go either way.

So the other day at the store, the boys and I saw Vanilla Almond Eggnog, and they wanted to try it. Of course, they want to try everything! Being that I love both vanilla and almond, I thought, why not?

The delicious vanilla and almond flavors in this eggnog make it easy to work with.

So here we go…

[Read more…]

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White Chocolate Raspberry Monkey Bread

White Chocolate Raspberry Monkey Bread


White Chocolate Raspberry Monkey Bread

For me there is just something irresistible about monkey bread! Whether you call it monkey bread, pull apart bread, or something else all-together it is always so good. When it comes hot out of the oven, warm and gooey, it just can’t be beat!

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I especially like this White Chocolate Raspberry Monkey Bread because I always love white chocolate and raspberries together. And because it’s perfect for brunch, when you want something just a little different, but it’s also perfect on a cool night when you want something warm from the oven for dessert. :)

I really hope you guys enjoy this one as much as I do!
[Read more…]

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Caramel Banana Bread

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Caramel Banana Bread

After a lot of fun, and a lot of crazy weather this summer my boys go back to school on Wednesday. That’s right, this Wednesday, just a few more days. I think my version of Caramel Banana Bread is going to be a nice addition to our regular breakfast line-up.

If at all possible I try to make them some kind of banana bread or muffins once a week. I especially like banana bread because I always use lots of reals bananas and I usually slip a little yogurt in there too. Extra fruit + extra protein = kids who are ready for a great day!

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[Read more…]

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Fresh Strawberry Bread

Fresh Strawberry Bread

Fresh Strawberry Bread

Today I have for you a fresh strawberry yogurt bread that is so good, so moist, and so yummy. I just can’t wait to share it with you!

I especially love the yogurt in the bread, and of course the white sparkling sugar topping. I think it’s just perfect for this bread! The sparkling sugar looks so pretty and so inviting when you’re serving this delicious bread. Yet it doesn’t add too much sugar. It’s just adds a nice touch of sweetness and texture to the top. :)


I realize strawberry bread has been done many times over, and that’s fine. But, depending on where you live strawberry season can be very short. So why not take advantage of using fresh and delicious berries while we can?

I’m not trying to reinvent the wheel here. My goal, is to simply give you guys a great go-to recipe. One that you can count on being good every time you make it. I think this is one of those recipes!

This bread would also be good with other flavors of fruit and yogurt as well. There are so many ways you can change this up.

The possibilities are endless with this recipe!

Strawberry Lover’s I hope you love this bread as much as I do!


Fresh Strawberry Bread

Ingredients                                                 015

1 tablespoon sugar

1 cup chopped fresh strawberries

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 eggs, room temperature

3/4 cup strawberry yogurt

1/4 cup low-fat sour cream

white sprinkling sugar (Wilton)


1. Heat oven to 350F degrees. Spray 3 mini loaf pans with nonstick spray. Set aside. In a medium bowl, toss the strawberries with 1 tablespoon of sugar. Let set while you prepare the batter, tossing a few more times. The sugar will dissolve, and the strawberries will release some juices and soften slightly.

2. In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In a separate bowl, combine eggs, yogurt and sour cream; stir this into dry ingredients just until moistened. Gently fold in strawberries and any juices from bowl. Fill greased mini loaf pans two-thirds full. Sprinkle mini loaves with desired amount of sparkling sugar.

3. Bake at 350F degrees for 35-40 minutes or until a toothpick comes out clean. Cool for ten minutes before removing from pan to wire rack.

Servings 3 Mini Loaves

MM Note:

I always like to place my mini loaves on a cookie sheet while baking just in case there is any spillover or mess.

Adapted from: A Taste of Home


Megamommy ѽ


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Fresh Raspberry Bread

Fresh Raspberry Bread

Fresh Raspberry Bread

What do you do when life gives you lemons? You make lemonade, right?

So what do you do when life gives you a power outage right after you freeze a bunch of beautiful, fresh raspberries? You make raspberry bread!

What happened you ask? Right before a recent power outage due to storm damage, I froze several packs of raspberries. Of course I was elated because I picked them up at ALDI for a great price!

What I didn’t count on was the power going out for a few hours right after a recent storm. The power company around here worked around the clock to get everyone going again, so I have no complaints there.

What about the berries? I knew I didn’t have much time to work with. I worked as fast as I could to salvage my raspberries and make a few different yummy delights.

But for today, we’re talking about raspberry bread.


If you’ve never used almond milk in your baking before, consider giving it a try. Provided that there aren’t any nut allergies in the family, of course. It works very well in both baking and cooking, depending on what you’re making of course! 

Fresh Raspberry Bread

Ingredients                                                      108

1-1/3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup sugar

3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)

1/4 cup Canola oil, (I used extra light olive oil)

1 large egg, beaten

1 cup fresh raspberries, or 3/4 cup well-drained frozen raspberries (thawed)

White Sprinkling Sugar, I used Wilton


1. Heat oven to 400 degrees. Grease bottoms of 2 Mini Loaf Pans. Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.

2. Gently fold in 1 cup of fresh raspberries; or 3/4 cup well-drained frozen raspberries. Do not over stir!

2. Fill mini loaf pans 2/3 full. Sprinkle tops of loaves with white sprinkling sugar. Bake 20 to 25 minutes or until golden brown. Allow the mini loaves to cool completely.

Recipe Adapted loosely from: Local Newspaper Cookbook & very old Betty Crocker Cookbook


MM Notes: Muffins, quick breads, coffee cakes, etc. can be made with fresh or frozen berries. If you’re looking for that beautiful whole berry look, use fresh berries.

However, if taste is your main concern, either will do. Just keep in mind, ultimately you’ll sacrifice some of the texture; but the flavor is still there. Which means they won’t be good for salads or any recipes where you’re counting on that firm shape. Your berries will still be great for baking!

But, when you live in a state where summer is three months long, if you’re lucky!  You are usually willing to forgo the perfect look. Think of this bread as having more of a raspberry smoothie look. :)


Megamommy ѽ


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Orange-Rhubarb Bread

Orange Rhubarb Bread

Orange Rhubarb Bread

Once again it’s Rhubarb time here in the Midwest! I’m actually quite surprised how well the rhubarb has grown here considering how cold it has been. It has been really cold here!

I realize not all parts of the country experience rhubarb season. But for those of you that do, why not add a few more rhubarb recipes to your collection? It’s always nice to have a variety of recipes. :)

First off, let me just say I’m kind of a rhubarb convert. Not everyone makes wonderful Rhubarb delights, it’s kind of like Zucchini. Almost everyone has it and uses it around here, and some things made with it are wonderful, and some things not so much.

When I was kid my grandma used to make wonderful, wonderful things with rhubarb! I have come to realize that I really do like rhubarb!

Maybe it’s just me, but when I have rhubarb I want it to be in something yummy. No, not covered in tons of sugar, but I do want something more than just plain rhubarb bread or rhubarb crisp. Remember guys, you DO NOT need extra sugar for most rhubarb recipes; unless of course you’re making pie.

My three favorite flavors with rhubarb are orange, strawberry, and apricot. Yes, apricot! My grandma used to make killer rhubarb-apricot jam. But it’s not too often you see apricot in much of anything anymore.

Today’s choice was orange – so we have rhubarb and orange. This really isn’t a “recipe” as much as an outlined process. No matter how you categorize this rhubarb bread, it’s delicious.

Orange-Rhubarb Bread

  •  Find a recipe you like for an orange pound cake, or pound cake loaf. Most recipes are created for lemon pound cake, simply substitute fresh squeezed orange juice or orange rind wherever it calls for lemon.
  • Add your desired amount of chopped rhubarb to the recipe. Don’t chop the rhubarb too small. You want to be able to see and taste the rhubarb.
  •  For most recipes you will only need one to two cups of chopped rhubarb. Honestly, if you’re not sure how you feel about rhubarb, start with one cup.
  • Bake the bread as usual either in regular size loaf pans, or mini loaf pans; depending upon your preference.
  • If desired make a yummy glaze for the bread. All you need is about 1 cup of powdered sugar and 1/4 cup of freshly squeezed orange juice. Go with a little less juice if you want the glaze a little thicker.
  •  Keep the bread in the fridge, it gets even better when it sits overnight.

This bread was wonderful, and yes my kids loved it too!

Happy Baking!!



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Jack’s Fresh Olive Bread

Jack’s Fresh Bread @


 Is this beautiful or is this beautiful?

What you are looking at friends is a loaf of Jack’s Fresh Bread – Fresh Olive Bread to be specific. Believe it or not, Olive Bread is one of our biggest sellers! This is just one of the many types of bread we sell at our Local Farmer’s Market, May through October, here in Central Minnesota.

While I usually post sweet recipes and dinner recipes on this blog there are several other baked goods we get to enjoy on a regular basis. This is one of those things.

Who doesn’t love a piece of warm, soft bread directly from the oven? It can really round out a meal, but how many people go through the steps to make a yeast based bread? Truth be told, rarely, if ever, do I make yeast bread.

Honestly, I don’t even like olives, but this bread is so good, I eat it whenver we can get our hands on a loaf!!

As I have mentioned many times before. My dad and I, are vendors at our Local Farmers Market, we sell Fresh Bread and many other Fresh Baked Goods (one of the many hats I wear) along with Fresh Apples, and numerous other Farm Fresh Items. Yes, we have an apple orchard, so everything is grown right here in Minnesota. :)

My dad has been baking bread for many years, and as you can see, he is very, very good at it!

This is the same Fresh Olive Bread sliced, and ready to be served. Calling it good, quite frankly is an understatement. Make no mistake about it, his fresh bread is DELICIOUS!

I guess the reason for today’s post is to help you understand something. Being a vendor at any Farmers Market is really a labor of love, it takes a lot of time and a lot of effort!

Next time you go to your Local Farmers Market understand selling at any Farmers Market may look easy, but it’s not! A lot of time and effort that goes into getting ready for the market, and making sure that as a vendor, you have the very best products you can possibly have for your customers. Honestly, all the vendors I know want to sell ONLY only the very best products to their customers!

So, if I can leave you with one thought for today… it’s to please understand that often times there’s a lot of skill and craftsmanship that goes into bringing you what the vendors bring you. Many, many hours have been spent picking, weeding, harvesting, cooking, baking, and various other forms of preparation.

For those of you that say bread is bread, or tomatoes are tomatoes, I guess I would simply like to say, I beg to differ. :)



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