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Taste of Home

Peanut Butter Chocolate Chip Zucchini Cake

TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: 10 servings.
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake 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

  • 1. 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.
  • 2. 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.
  • 3. Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.

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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