- 1⁄3 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 ½ cups all-purpose flour, divided
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup low-fat buttermilk
- 1 cup shredded zucchini
- ¼ teaspoon ground cinnamon
- ¼ - ½ cup mini semisweet chocolate chips
Preheat oven to 350°F. Grease a 9-inch round baking pan.
In large bowl, or bowl of a stand mixer fitted with paddle, cream the peanut butter, butter and brown sugar until blended, scraping bowl.
In another bowl, whisk 1 ¼ cups flour, salt and baking soda; add to creamed mixture.
Beat just until mixture has a sandy texture. Remove ¼ cup crumb mixture for topping.
To the remaining mixture, add the ¼ cup flour, egg, vanilla and buttermilk; beat until combined. Stir in zucchini.
Spread into prepared pan. Stir cinnamon into reserved topping and sprinkle over batter.
Bake until a toothpick inserted in the center comes out with moist crumbs, 25-30 minutes. Cool in pan on a wire rack. After 20 minutes, remove from pan and continue to cool on rack. Sprinkle chocolate chips on top after removing cake onto a serving plate or cooling rack.
NUTRITION INFORMATION ( 1 SLICE, 79 g): 240 calories, 10g total fat, 5g saturated fat, 0g trans fat, 25mg cholesterol, 190mg sodium, 36g carbohydrate, 2g dietary fiber, 23g sugars, 5g protein, 37mcg folate, 3mg vitamin C, 1mg iron.
Try some of our other favorite chocolate-y recipes, like our biscuits and chocolate gravy or the chocolate pinwheel cookies!