Best 3 Peanut Butter Chocolate Chip Zucchini Cake Recipes
Indulge your taste buds with a delightful fusion of classic flavors in the irresistible Peanut Butter Chocolate Chip Zucchini Cake. This moist and tender cake boasts a symphony of textures and flavors, with shredded zucchini adding a subtle sweetness and moisture, while peanut butter and chocolate chips create a decadent harmony. As an added bonus, this recipe includes a luscious chocolate ganache frosting that elevates the cake to a truly unforgettable dessert experience. For a gluten-free variation, try the Gluten-Free Peanut Butter Chocolate Chip Zucchini Cake, which offers the same delectable flavors with a healthier twist. If you're a fan of bundt cakes, the Peanut Butter Chocolate Chip Zucchini Bundt Cake is a must-try, featuring a moist and fluffy texture with a delightful swirl of peanut butter and chocolate chips. And for a fun and festive treat, the Peanut Butter Chocolate Chip Zucchini Muffins are perfect for breakfast, snacks, or dessert, offering a delicious on-the-go option.
Let's cook with our recipes!
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI CAKE
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 297 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
ZUCCHINI CHIP CHOCOLATE CAKE
This moist, chocolatey cake makes good use of summer's bounty of zucchini. Serve it alone or with fresh berries. -Weda Mosellie, Phillipsburg, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, beat butter, sugar and oil until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and buttermilk. Combine flour, cocoa, baking soda, baking powder and salt; add to batter alternately with milk mixture, beating well after each addition. Fold in zucchini., Transfer to a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 341 calories, Fat 17g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 248mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Choose ripe zucchini: For the best flavor and texture, use ripe zucchini that is firm and has a deep green color.
- Shred the zucchini finely: This will help it distribute evenly throughout the cake and prevent it from becoming too watery.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use high-quality chocolate chips: This will make a big difference in the flavor of the cake. Look for chocolate chips that are made with real chocolate and that have a high cocoa content.
- Don't overbake the cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached.
Conclusion:
This peanut butter chocolate chip zucchini cake is a delicious and moist cake that is perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. So next time you have some zucchini on hand, give this recipe a try. You won't be disappointed!
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