By January 2026. Winter in Memphis, 67 years old, and the cold has settled into the house on Deadrick Avenue the way cold settles into old bones — persistently, without malice, just the physics of aging and December. Rosetta has the thermostat set at 74, our eternal compromise, and I cook warming things: stews and soups and slow-braised meats that fill the house with steam and flavor.
Tyrone came over for dominoes, bringing his competitive spirit and his inability to play without cheating, and the evening was full of the brotherly banter that is our love language.
I made smoked chicken this week — a simple cook that belies its depth. Rubbed with salt, pepper, garlic, and paprika, smoked at 275 over hickory for three hours. The skin was mahogany, the meat juicy, and the first bite carried the kind of flavor that makes you close your eyes, which is the highest compliment food can earn: the involuntary closing of the eyes, the body's admission that what it's tasting is too good to see.
Another week in the book. Another seven days of tending fires — the one in the smoker, the one in the marriage, the one in the family, the one in the church. Each fire needs something different: wood, attention, food, faith. But the tending is the same for all of them: show up, add what's needed, wait patiently, trust the process. Low and slow. Always. Low and slow.
After an evening of dominoes with Tyrone — and all that brotherly noise that comes with it — I wanted to leave something quiet on the counter for Rosetta, something that asked nothing of anyone but the oven and a little time. This cake is that thing. It’s patient like a long smoke: you grate the zucchini, you fold in the peanut butter, you trust the heat to do what heat does, and you wait. Low and slow isn’t just for hickory and chicken — it’s a philosophy, and this cake lives by it.
Peanut Butter Chocolate Chip Zucchini Cake
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/2 cup creamy peanut butter
- 1 tsp pure vanilla extract
- 2 cups finely grated zucchini (about 2 medium), excess moisture squeezed out
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat. Heat your oven to 350°F. Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Beat the wet ingredients. In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 2 minutes. Add the vegetable oil, peanut butter, and vanilla extract, and mix until fully combined and creamy.
- Combine. Add the dry ingredients to the wet ingredients and stir until just incorporated — do not overmix. The batter will be thick.
- Fold in zucchini and chips. Gently fold in the grated zucchini and chocolate chips until evenly distributed throughout the batter.
- Bake. Pour the batter into the prepared pan and spread it evenly. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is set and golden.
- Cool and serve. Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature. Keeps well covered at room temperature for up to 3 days.
Nutrition (per serving)
Calories: 385 | Protein: 7g | Fat: 19g | Carbs: 50g | Fiber: 2g | Sodium: 215mg