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
- 2 – 4 Tablespoons cocoa powder
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.
- Add the liquid ingredients and stir it all together until everything is mixed well.
- 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.
- 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.
- 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.
- 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/
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