Home Dessert Chocolate Peanut Butter Swirl Zucchini Cake

Chocolate Peanut Butter Swirl Zucchini Cake

by Ann
6 comments

Chocolate Peanut Butter Swirl Zucchini Cake ~ Sumptuous Spoonfuls #PB #zucchini #cake #recipe

Perfectly moist peanut butter-y zucchini cake with a chocolate cake swirl, this cake is peanut butter chocolate perfection for all the Reese’s lovers in the world.


Who (besides me) still has a bunch of zucchini lurking about? Maybe there’s even a giant one in the bunch. You know, one of those monsters that are about the size of a baseball bat, only fatter. Those monster zucchini always seem to taunt me, challenging me to find a good use for them, like there isn’t any way I could possibly use up the massive amounts of zucchini that the one singular squash provides. Oh, yes, there are ways, you feisty beast. I can handle you!

Chocolate Peanut Butter Swirl Zucchini Cake ~ Sumptuous Spoonfuls #PB #zucchini #cake #recipe

Zucchini cake is one of my go-to’s whenever I have a ginormous bunch of zucchini to use. Zucchini cakes are ridiculously easy to make and I love how the zucchini totally disappears into the cake, making it perfectly moist. Every year in zucchini season, there always HAS to be a chocolate zucchini cake (because I’m a chocolate fiend), but then I always want to make something different too. Last year I made a peanut butter zucchini cake and everyone raved about it, so this year, I thought I’d take that up a notch and swirl in some chocolate. Because what’s better than chocolate and peanut butter TOGETHER? (I’m talking to you, Reese’s.)

This is actually the second time I made this cake this year. The first cake was mostly mine … I woke up to a slice of zucchini cake every morning several days this summer. (This worked out just fine because I also went water walking all summer and burned off all those calories and then some.) I also shared some of my pretty swirl cake with friends, but never got around to writing down the recipe or photographing it. But friends wanted the recipe, so I had to make it again, which worked out really well because one of my favorite couples had their anniversary party last night. They had tons of food, but I wanted to bring SOMETHING to the party and it just felt like cake was just the right thing. So I made this cake and photographed it and then at the last minute (just before heading to the party) decided to frost it. I thought we had some chocolate frosting in the fridge, but I was wrong. No matter. My KitchenAid stand mixer came to the rescue. It can whip up a lovely buttercream in no time flat. Everyone loved it. I watched some of the kids go back for seconds (and maybe even thirds) and it made me smile.

The cake is lovely plain with no frosting, but if you want to frost it, I’d recommend this Chocolate Buttercream frosting from Add a Pinch. You’ll only need about 1/4 of the recipe of frosting. Store the rest in a container in the fridge for another day.

Also, if you want to cut your cake into perfect squares, I recommend using a serrated knife or bread knife. I noticed I got a much cleaner edge when I used my serrated bread knife. And for when you’re baking bars, here’s a great article I found on how to cut perfect cookie bars.

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Chocolate Peanut Butter Swirl Zucchini Cake ~ Sumptuous Spoonfuls #PB #zucchini #cake #recipe

Chocolate Peanut Butter Swirl Zucchini Cake

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 - 24 servings 1x

Ingredients

Scale

Dry ingredients:

  • 1 3/4 cup all purpose or white whole wheat flour
  • 1/4 cup flaxmeal
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons almond meal or peanut butter powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon powdered Chimayo chile (or cayenne … optional)
  • 1 1/4 cups white sugar

Wet ingredients:

  • 3 eggs
  • 3 Tablespoons oil
  • 1/2 cup nonfat plain or vanilla yogurt
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • 3/4 cup peanut butter, melted

For the rest:

  • 1/3 cup peanut butter chips
  • 24 Tablespoons cocoa powder
  • 1/4 cup chocolate chips

Instructions

  1. Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.
  2. Add the liquid ingredients and stir it all together until everything is mixed well.
  3. Spray a 9×13 inch pan with cooking spray. Pour in about 2/3 of the peanut butter batter and use a spatula to spread it around in the pan and sprinkle with the peanut butter chips.
  4. Add the cocoa to the rest of the batter and stir to mix. Taste and add more cocoa if you want a darker chocolate batter. Stir in the chocolate chips.
  5. Pour the chocolate batter in two long lines down the length of the pan, one on each side of the pan. Use a knife to cross the two lines and swirl the two batters together.
  6. Bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Chocolate Peanut Butter Swirl Zucchini Cake ~ Sumptuous Spoonfuls #PB #zucchini #cake #recipe

Looking for more zucchini cake recipes?

How about some zucchini bread recipes?

Zucchini cookies? I’ve got those too: Double Chocolate Oatmeal Zucchini Cookies

I also found some fabulous collections of peanut butter chocolate recipes for you:

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6 comments

Robyn Stone | Add a Pinch September 6, 2018 - 2:40 pm

This looks so delicious! I love these flavors together – genius! I make a Chocolate Zucchini Cake we love, but I love the addition of peanut butter to yours!
Thanks so much for sharing a link to my Chocolate Buttercream Frosting on my website, Add a Pinch. (A different name is given beside the link, which I’m sure is just a typo.) I do think the frosting would be delicious with this cake!

Thanks again for sharing!
Robyn xo

Reply
Ann September 6, 2018 - 9:51 pm

You’re right that was a typo! I’ve corrected it. Your frosting is the bomb. 🙂

Reply
Robyn Stone | Add a Pinch September 10, 2018 - 10:01 am

I’m so happy you like the frosting! It’s one of our favorites too – made it this weekend! Thanks so much! xo

Reply
Liz September 7, 2018 - 3:38 am

Oooh, I bet this cake is moist and delicious!! And thanks for sharing my bar cookie cutting tips, Ann!! xo

Reply
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