Friday, August 29, 2014

Vegan peanut butter zucchini bread with homemade peanut butter chips

vegan peanut butter zucchini bread with homemade peanut butter chips

Okay y’all. This is it. This is the last goddamn zucchini recipe you’re going to see on the blog this season. I might even whip up another batch of zucchini-infused awesomeness with the shredded zucchini we’ve frozen for the cooler seasons, but I swear to god it shall not be posted until the squash returns next year.
Pinky promise.
To honor this somber occasion, I thought I’d remember all of the goodies I’ve inflicted upon you in the past couple months with a list. Because of course. In no particular order, here are some other zucchini recipes:

cook's illustrated zucchini bread, vegan recipe
Please excuse the awful photo.

A classic zucchini bread recipe. Probably the only one you’ll ever need, besides the million others posted on this here blog.

vegan summer squash saute
Ah! Another example of sublimely horrible photography.

A savory dish to assist in your summer squash consumption.

zucchini mini cakes
Such cute.

Here you will see some mini cakes with a not-so-mini zucchini specimen in the background.

vegan zucchini brownie cupcakes with lavender buttercream
That lavender sprig at the bottom was photoshopped in, if you can't tell.

These cupcakes were one of my favorites, especially with that crazy-addictive lavender buttercream.

vegan olive oil zucchini pancakes
Drowning in a pool of syrup, as they should be.


chocolate coconut zucchini cupcakes
Like my sprinkle of coconut? Eh?

These cupcakes were, like, mad good. So fudgy and coconut-y and not at all zucchini-y.

cheesecake mocha zucchini cupcakes with peanut butter glaze
Ah, those cupcakes were good times.

I don’t know what kind of drugs I was on when I made those cupcakes. But they were really fucking good, so there’s that.

vegan double chocolate zucchini bread
Yo. This picture got accepted to Foodgawker. Bow down.

Chocolate cake for breakfast = Baby June’s favorite kind of breakfast.
Okay bitches, that’s it. Now let’s take a look at this shiny new zucchini bread recipe.

vegan peanut butter zucchini bread
*Drools*

As for regular old zucchini loaves, we have plain, we have chocolate, and now we have peanut butter. What more do you need? Chocolate and peanut butter in the same loaf?
Actually, we do need that. But I digress.
So, a little about this recipe. You may be aware that those store-bought peanut butter chips are a) totally non-vegan and b) totally fake. This is a problem, as the recipe I had my sights on called for a whopping 1 ½ cups of peanut butter chips. But as it turns out, it is possible to recreate those peanut butter chips at home using basic ingredients and forgoing the dairy products. What now? Well, you make homemade peanut butter chips. That’s what you do now. Then you freeze them, and then you put them in homemade peanut butter zucchini bread, and then you eat as much of the bread as you can before going into a carb-o-coma all while laughing at poor ol’ Nestle who had hoped to wring a few bucks out of you for those shitty faux-nut butter chips. LOL. Instant hilarity.
I know there are other versions of homemade PB chips out there, but since I did not have coconut oil on hand I decided to use this decidedly less-healthy powdered sugar-filled version. Oh well.  It’s not like this was ever going to be health food anyway.
The end result? It’s fabulous. Takes like cake, actually. The bread has this wonderful tender crumb and lots of that stick-to-the-roof-of-your-mouth peanut butter flavor (arachibutyrophobia* sufferers, I am sorry). Bonus points for smearing jam all over it to make the world’s greatest PB&J.
Here’s how you do it.
___________
Peanut butter zucchini bread
Adapted from Tastes of Lizzy T
Makes two loaves
Ingredients
120 grams • creamy peanut butter • ¾ cup
56 grams • vegetable oil of choice • ¼ cup
400 grams • granulated sugar • 2 cups
8 grams • vanilla extract • 2 teaspoons
180 grams • silken tofu, blended until smooth • ¾ cup
380 grams • shredded zucchini • 2 cups
375 grams • all-purpose flour • 3 cups
6 grams • salt • 1 teaspoon
4 grams • baking powder • 1 teaspoon
4 grams • baking soda • 1 teaspoon
1 recipe peanut butter baking chips (see below)
Instructions
Preheat oven to 325 degrees F. Grease two loaf pans and set aside.
In a large bowl, whisk together peanut butter, oil, granulated sugar, vanilla, and tofu until smooth. Whisk in zucchini until evenly distributed. Dump all-purpose flour, salt, baking powder, and baking soda on top and fold in just until combined. Fold in peanut butter chips.
Divide batter evenly between two pans. Bake for about 65 minutes or until a toothpick inserted comes out with moist crumbs attached. Let cool for 10 minutes before removing from pans, then cool for 30 minutes before slicing (LOL right).
__________
Homemade peanut butter chips
Ingredients
80 grams • creamy peanut butter • ½ cup
30 grams • powdered sugar • ¼ cup
30 grams • milk • 2 tablespoons
8 grams • vanilla extract • 2 teaspoons
Instructions
Whisk all ingredients until smooth. Pipe onto a baking sheet in little dots. Freeze until hard, then measure out 1 ½ cups for the above recipe. You can use these for other things too, of course.
_____________

vegan peanut butter zucchini bread with homemade peanut butter chips
It's coming for you.

Oh, and you know how I said you should totes smear jam all over this thing? Well, last night I had one of those medication-induced ridiculously-vivid dreams where I absolutely slathered jam all over a piece of this bread. And it was a huge layer of jam. Scarily huge. I was desperately picking jam off of my bread but it just kept piling on and on and on. Frightening stuff, that is.
Any dream-readers out there who can help? Because I’m still confused.
vegan peanut butter zucchini bread with homemade peanut butter chips
LOL wut?

* Arachibutyrophobia is fear of peanut butter sticking to the roof of your mouth.**

the more you know gif
That knowledge feel. source

** It’s actually a joke.

11 comments:

  1. I think you have done an absolutel beast of a job making sure all these recipes are so varied, they all look friggin' scrumptious!
    Because I'm on holiday in Norwegistan, I have indulged in prawns on toast (as Norwegians do), wine and toblerone, I need more zucchini in my life! I hope you are having a good weekend missy! Don't procrastibake too hard! x

    ReplyDelete
    Replies
    1. Haha thanks! Hope you're having a great weekend too in Norway!! And glad you're liking the recipes :)

      Delete
    2. I did, thanks! Back in Glasgow now though ^ ^

      Delete
  2. I had no idea you could make PB chips at home. I don't know why. I need to make them and then eat them. And I'm really wishing I had some zucchini right now, so I could make this!

    ReplyDelete
    Replies
    1. Yes, I was surprised when I first saw that too! Pretty cool stuff. You could even just make the peanut butter chips and put them in, say, ice cream. That would be delicious. :)

      Delete
  3. Dang, girl, why don't you and zucchini get a room or something? ;) Seriously, though, baked goods are pretty much the only way I'll eat it, so I'm always collecting zucchini recipes. I think it's so cool that you made your own pb chips--I'll bet they took this bread over the edge!

    ReplyDelete
  4. This cake looks amazing! :) Don't stop with the zucchini - I love zucchini everything! :) Pinned!!

    ReplyDelete
  5. This looks fabulous! i like thats its vegan ;-)

    ReplyDelete
    Replies
    1. Thanks! Vegan food is awesome, I agree. :D

      Delete