Peanut Butter Chocolate Chip Zucchini Cake
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin
Reviews
Excellent! I too had to bake it 10 minutes longer than the recipe indicates. Also, next time I may add fewer chocolate chips to have a better balance between the cake and the topping.
This was good! A quick and simple way to use up a small to medium sized zucchini. I made it as-written, using a lemon juice/milk swap for the buttermilk. The peanut butter flavor is subtle, but definitely there and good. It came out moist, though I did have to bake it about 8-10 minutes past 25 minutes to get it to the moist crumb stage in the middle. I have recipes I like more that use up zucchini, but I think this will be my go-to when I don't have much to use.
Loved this recipe! The peanut butter isn’t overpowering, the cake is light, and it’s different than other zucchini recipes I’ve made in the past.
i'm sorry. wanted to like it but it just tasted weird. maybe i should have peeled the zucchini? maybe i used a little too much zucchini? i don't know.
What size baking pan should be used?