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Peanut Butter Chocolate Chip Zucchini Cake

Total Time

Prep: 20 min. Bake: 20 min.

Makes

10 servings

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
Peanut Butter Chocolate Chip Zucchini Cake Recipe photo by Taste of Home

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.

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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