Medium-size zucchini, grated (about 2 cups grated, before squeezing out water)
½ teaspoon
Salt
½ cup (1 stick)
Melted butter
½ cup
Maple syrup
2
Large eggs
2 teaspoons
Vanilla extract
2 cups
All-purpose flour
1 ½ teaspoons
Baking soda
1 teaspoon
Ground cinnamon
1 cup
Semi-sweet chocolate chips
½ cup
Smooth Teddie Peanut Butter
instructions
Preheat the oven to 350°F.
Grease a 9×5 inch loaf pan and set it aside.
Lay a clean towel on the counter and spread the grated zucchini out in an even layer, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes.
Squeeze out any excess water and pat the zucchini dry.
In a large bowl, mix the melted butter, maple syrup, eggs, and vanilla extract until combined. Add in the grated zucchini, stirring well.
Add the flour, baking soda, cinnamon, and salt, and mix until just combined.
Fold in the chocolate chips.
Dollop the Teddie peanut butter in teaspoon-sized amounts directly into the batter. Gently swirl the peanut butter in, being careful not to overmix.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until the center is just set. (Tip: if the top is browning before the center is done cooking, cover with foil.)
Let the zucchini bread cool for at least 20 minutes before slicing. Top with butter, Teddie Peanut Butter, and a drizzle of maple syrup.
Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Line a 9×9 square baking pan with parchment paper.
Lightly grease the parchment paper and set the pan aside.
Combine strawberries, rhubarb, and lemon juice in a heavy saucepan over medium heat.
Cover and cook for 8-12 minutes, stirring occasionally until strawberries and rhubarb are tender.
Combine cornstarch and sugar together in a bowl.
Once strawberries and rhubarb are soft, add cornstarch and sugar into the saucepan with the fruit mixture. On medium heat, stirring constantly, until the jam comes to a boil.
Boil for one minute or until thickened. Remove from heat and set aside.
In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat melted butter and brown sugar until combined.
Add egg, Teddie Peanut Butter, and vanilla and beat until well combined. Add the dry ingredients and mix until combined; the mixture will be crumbly.
Scoop out 1 ½ cups of the mixture and set aside for the topping.
Press the remaining mixture into the bottom of the prepared baking dish.
Tightly pack it into an even layer.
Place the pan in the preheated oven for 8-10 minutes to par-bake.
Once the crust has par-baked, top with strawberry-rhubarb filling in an even layer.
Crumble the reserved topping over the filling.
Bake for 20-25, until the crumbles are light golden brown and the strawberry-rhubarb filling is bubbling slightly around the edges.
Cool to room temperature and then transfer to the refrigerator to cool completely.
