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Peanut Butter Chocolate Chip Zucchini Cake

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Total Time
Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Marilyn Blankschien

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2023

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


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.

    • buttermilk

    To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
    Test Kitchen Approved

    Peanut Butter Chocolate Chip Zucchini Cake

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    Yield: 10 servings
    Prep: 20 min
    Cook: 20 min
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    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
    Text Ingredients

    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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