Zucchini peanut butter chocolate chip mini cakes with vanilla glaze

For this post, I considered writing a long, highly emotional screed about all of the baking failures I’ve experienced in the past month.

But then I thought, screw that, and so you have been spared. It would have been mostly the product of my own depressive delusions anyway.  

Basically, I just want you to know I don’t know what I’m doing.


This cake…is a bit strange. I had wanted to make cookies, but with the oven being broken and my family needed to use up 34 pounds of zucchini, my plants went slightly awry. I made a peanut butter chocolate chip cookie dough (if you could call it that), added zucchini, threw it in one of the miniature skillets my grandpa gave us last year, and baked in the ancient 90’s-era toaster oven for, oh, half an hour or so. I didn’t time it. They taste great. Couldn’t stop nibbling on them. But they were far too cakey to be called cookies, so mini cakes they were. With a simple vanilla glaze—voila, you have dessert.

Although I do see vegetables in there so that is questionable.

Sorry for the shit post. My brain isn’t functioning right now, and I’ve got another camp starting tomorrow…which will be from, oh, about 8 am to 9 pm, thus sucking up all of my productive hours for the next five days. Grand, isn’t it?

Even though this wasn’t the dish I was expecting, I can stand behind it. It’s like a dense cake, with a strong peanut butter flavor and plenty of chocolate chips. A sexier version of zucchini bread.

Here is the recipe.

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Zucchini peanut butter chocolate chip mini cakes with vanilla glaze

Ingredients

Cake batter

113 grams • vegan margarine, softened • ½ cup

120 grams • peanut butter • ½ cup

150 • granulated sugar • ¾ cup

160 grams • brown sugar • ¾ cup, firmly packed

110 grams • banana, mashed • ½ cup

8 grams • vanilla extract • 2 teaspoons

312 grams • all-purpose flour • 2 ½ cups

4 grams • baking soda • 1 teaspoon

3 grams • salt • ½ teaspoon

130 grams • chocolate chips • ¾ cup

350 grams • zucchini, shredded • 1 ½ cups

Vanilla glaze

125 grams • powdered sugar • 1 cup

30 grams • nondairy milk • 2 tablespoons

6 grams • vanilla extract • 1 ½ teaspoons

Instructions

Preheat oven to 350 degrees F.

Place grated zucchini in the center of an old tea towel and gather up the ends to make nice little bundle of zucchini. Squeeze out as much liquid as possible—you should get about ¼ cup, at least. Discard liquid and place zucchini in a bowl. Set aside.

Place margarine, peanut butter, granulated sugar, and brown sugar in the bowl of an electric stand mixer. Cream until thoroughly combined and lightened in color. Add bananas and vanilla extract; combine.

In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Add to butter / sugar mixture and beat on low speed just until a dough forms. Fold in chocolate chips and zucchini.

Spread batter in greased skillets or baking pans about 6 inches in diameter. Bake for about 20 minutes or—I don’t know, just check your oven at about 20 minutes and go from there. No super specific timings with this one. The cakes should be browned on the top and a toothpick inserted in the center should come out dry. Let cool completely once done.

To make glaze, simply whisk together all ingredients. Drizzle over the top of a cake, or stack up a couple layers and drizzle on some more. Munch.

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My drizzling skills aren't exactly brilliant either right now.

That’s all for today, folks. I’m out.

You might have missed the previous post, about an equally yawn-inducing recipe: Southwestern summer squash sauté. Another way to use up that goddamn zucchini.

Oh, and one more thing: if you enjoy my posts (which you might when I’m not high as a toad), consider subscribing via email. It’s the best way to get updates, as I (an avid blog reader who has an inbox littered with feeds) would know. Thank you so much. Love you all. In a non-creepy way, of course.