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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    10 servings


  • 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


  • 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.
  • Nutrition Facts
    1 piece: 297 calories, 12g fat (6g saturated fat), 31mg cholesterol, 281mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.

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    Average Rating:
    • Rachel_Halverson
      Sep 6, 2020

      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.

    • Allison
      Sep 2, 2020

      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.

    • Laura
      Aug 22, 2020

      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.

    • Susan
      Apr 28, 2020

      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.

    • Sunset117321
      Apr 28, 2020

      What size baking pan should be used?