Chocolate Peanut Butter Swirl Zucchini Cake

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!

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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Looking for more zucchini cake recipes?

• 1, 2, 3 Chocolate Zucchini Cake
• Toasted Marshmallow Cashew Chocolate Zucchini Cake
• Aztec Chocolate Zucchini Cake with Raspberry Sauce
• Pistachio Zucchini Lime Cake
• Zucchini Lemon Poppyseed Cupcakes

How about some zucchini bread recipes?

• Lavender Lemon Zucchini Loaf
• Triple Chocolate Zucchini Muffins
• Decadent Double Chocolate Zucchini Bread
• Cinnamon Cranberry Chai Zucchini Bread
• Coconut Mango Macadamia Zucchini Bread
• Gluten Free Triple Chocolate Zucchini Bread

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:

• Over 50 Insanely Delicious Chocolate Peanut Butter Recipes – Love from the Oven
• 26 recipes that prove that chocolate and peanut butter are the ultimate power couple – Huffington Post
• 23 Heavenly Chocolate Peanut Butter Recipes – Babble

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