Peanut Butter Chocolate Chip Zucchini Cake

Name: Peanut Butter Chocolate Chip Zucchini Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 1/3 cup creamy peanut butter; 1/4 cup butter, softened; 1 cup packed brown sugar; 1-1/2 cups all-purpose flour, divided; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/4 cup buttermilk; 1 cup shredded zucchini; 1/4 teaspoon ground cinnamon; 1/2 cup semisweet chocolate chips

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

Ingredients

1/3 cup creamy peanut butter
1/4 cup butter, softened
1 cup packed brown sugar
1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup shredded zucchini
1/4 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended. In another bowl, whisk 1-1/4 cups flour, salt and baking soda; add to creamed mixture. Beat just until mixture is sandy. Remove 1/2 cup crumb mixture for topping.
To remaining mixture, beat in remaining flour, egg, vanilla and buttermilk. Stir in zucchini. Spread into a greased 9-in. round baking pan. Stir cinnamon into reserved topping. Sprinkle over batter; top with chocolate chips.
Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

Test Kitchen tips

If you like a chunky streusel topping, squeeze it into clumps as you sprinkle it over the batter.

The cinnamon really comes through in the topping. Leave it out if you're not a fan.