Peanut Butter Chocolate Chip Zucchini Cake

Peanut Butter Chocolate Chip Zucchini Cake
Ingredients:
1 1/2 cups shredded zucchini
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 cup peanut butter frosting (store-bought or homemade)
Additional chocolate chips for garnish
Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter, peanut butter, and sugar together until creamy and well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in the shredded zucchini, chocolate chips, and walnuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost the top of one cake layer with peanut butter frosting. Place the second layer on top and frost the entire cake.
Garnish with additional chocolate chips.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal per slice | Servings: 12 slices