I found this recipe in a 2007 Better Homes & Gardens magazine. The original recipe was for cupcakes, and it seemed like a great way to use up some of summer's abundant zucchini crop. The second time I made it, instead of cupcakes I made a 3-layer cake with 8-inch rounds. Now, you should understand that traditional birthday cake in my family is a 3-layer cake with a very rich chocolate frosting. Three layers of chocolate cake just seemed natural, no matter what the frosting.
It took me TWO large glasses of milk to get through that first slice of 3-layer chocolate zucchini cake with peanut butter frosting. Since then I have made this cake in two layers with 9-inch round pans. This is our favorite summertime cake.
Chocolate Zucchini Cake
from Better Homes and Gardens magazine (adapted by me!)
2 cups shredded zucchini
3 eggs
2 cups sugar
3/4 cup cooking oil
2 tsp. vanilla extract
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
3/4 cup chocolate chips
Preheat oven to 325°. Grease and flour two 9-inch round baking pans. In a large bowl stir together zucchini, eggs, sugar, oil, and vanilla. Add remaining ingredients and stir until combined. Pour batter into prepared pans and bake about 45 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire racks for about 10 minutes. Remove and cool completely before frosting.
Peanut Butter Frosting
from The Cake Mix Doctor by Anne Byrn
1 cup creamy peanut butter
1 stick butter, at room temperature
2 cups powdered sugar
3-4 Tbsp milk
2 tsp vanilla extract
In a large bowl, cream together peanut butter and butter with an electric mixer on low speed until fluffy, about 30-60 seconds. Stop the machine and add powdered sugar, 3 Tbsp milk, and the vanilla. Blend on low speed until the sugar is well combined, 1-2 minutes. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend in up to 1 Tbsp milk if the frosting seems too stiff.
