Peanut Butter Chocolate Chip Zucchini Cake
The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 183
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 183
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:
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.
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.
Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Source: tasteofhome.com
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.
Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Cool in pan on a wire rack.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
