This incredibly tender decadent dark chocolate cake is topped with a creamy peanut butter frosting making one of my favorite flavor combination. Special dark cocoa powder along with dark chocolate chips make this a chocoholics dream cake. Peanut butter chips and a thick blanket of peanut butter buttercream complete this amazingly rich cake.

Last week I was treated to a big bag of fresh produce from a dear friends garden. In the bag hidden under layers of green beans, peppers and beautiful heirloom tomatoes, I discovered a half dozen rather large zucchini. I was aware that my friend was going to include some squash in along with the other goodies, but found it fun that there were so many. Anyone who grows a garden knows how once the squash start producing, you wonder why you planted so many plants.

While we enjoyed some of the zucchini fresh in salads and grilled, I found I still had quite a bit left. So I started thinking about a making bread or a cake. Then I recalled one of the best brownies I had ever tasted that was made with zucchini and decided to make a chocolate treat. This cake turned out incredible! So moist and tender, and with an amazing dark chocolate goodness. This cake certainly would not require any frosting or icing, however when I was getting the chocolate chips for the cake out of the pantry, I came across a cup of peanut butter chips I left over from something, and my inspiration was born.

A potato ricer makes easy work of squeezing the excess water out of the fresh grated zucchini.

Preparing the zucchini for the cake is really easy. I like to peel the squash especially if they are larger, the skin becomes tough and bitter. If the zucchini are rather large they also might contain seeds, in that case halve the squash and use a spoon to remove. A food processor fitted with a shredding blade can make quick work of preparing the vegetable however I usually find the box grater just as easy and less to clean. I have found that the best way to remove the excess liquid from the squash is by using my potato ricer. I fill the cup about half-way with the shredded squash and squeeze hard. You can also use a clean kitchen towel to wring out the water, or place the shredded product in a wire strainer and use the back of a spoon to remove the water.

The batter for this cake will be quite thick but this will compensate for the water in the zucchini during baking.

Regular or natural peanut butter work equally well for this frosting however the natural butters tend to make a bit of a grainy texture.

The peanut butter frosting for this cake could not be much easier. Any kind of peanut butter will work for this recipe, smooth or chunky is really is all a personal preference or just simply use what you have in the cupboard. I had a jar of natural Skippy creamy that I used for this cake. I have experimented in the past with different kinds of peanut butter for this frosting and found the only difference was that the natural butters create a bit of a grainy texture in the finished product. So if you are wanting an extra-creamy butter cream I would suggest not using one of the natural butters.

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Dark Chocolate & Peanut Butter Zucchini Cake

Decadent, moist and rich dark chocolate cake topped with a creamy peanut butter frosting. Using shredded zucchini from the garden.

Course Cakes, Dessert

Cuisine American

Keyword chocolate cake, zucchini cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Christoph

Equipment

• Hand mixer

Ingredients

For the cake:

• 1 ¼ cups all-purpose flour
• ½ cup Hershey’s Special Dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon instant espresso powder
• ¼ teaspoon salt
• 1 cup sugar
• 1 egg plus 1 egg yolk
• ½ cup butter - melted and slightly cooled
• 1 teaspoon vanilla
• 2 cups grated zucchini – water squeezed out
• ½ cup dark chocolate chips
• ½ cup peanut butter chips

For the Frosting:

• 1 cup peanut butter ***
• 2 tablespoons butter – softened
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 2 tablespoon heavy cream
• 1 cup powdered sugar – more as needed for consistency
• mini chocolate chips or chocolate curls for decoration if desired

Instructions

Cake:

• Position rack in the center of oven and heat to 350°F. Grease a 9 x 5” loaf pan and line with parchment paper.
• In a medium-sized mixing bowl sift together Flour, cocoa powder, baking soda, espresso powder, and salt.
• In a separate mixing bowl, beat together sugar and eggs until pale and creamy. Mix in butter and vanilla. Stir in zucchini and mix until completely incorporated.
• Mix the dry ingredients in to the wet. Mix only enough to completely combine. Batter will be thick.
• Spread into prepared pan and bake for 50 to 60 minutes. Baking time will vary depending on the wetness of the zucchini. Test with a tooth pick or knife.
• Remove from oven and let stand in the pan for 5 minutes before moving to a wire rack to completely cool before frosting.

Frosting:

• Cream together peanut butter and butter. Beat in vanilla, salt, and cream. Add powdered sugar slowly and mix. If needed add more powdered sugar.
• Spread over cooled cake and top with chocolate chips or curls if desired.

Notes

Squeeze as much water as possible out of the shredded zucchini. I find a potato ricer works extremely well.

 

***Either creamy or smooth work well, your choice. Natural peanut butters make the frosting a bit grainy but equally as tasty.