Peanut Butter Chocolate Chip Zucchini Cake
Kinsey Havice received her very first purple ribbon at the Pottawatomie County Fair for this easy Peanut Butter Chocolate Chip Zucchini Cake recipe. For more delicious dessert recipes, try this Mini Chocolate Chip Microwave Cake.
Servings 12
Baking Temp 350°F
Equipment
- 9-inch round baking pan
- Standing mixer or large bowl
- Medium bowl
- Whisk
Ingredients
- 1/3 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1.5 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
Instructions
Baking the Cake
- 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.