Peanut Butter Zucchini Cake

why make this recipe

Peanut Butter Zucchini Cake is a delightful twist on traditional cake recipes. It’s moist, flavorful, and packed with the goodness of zucchini, making it a great way to sneak in some vegetables while satisfying your sweet tooth. Plus, the creamy peanut butter adds a rich, nutty flavor that elevates this cake to a whole new level.

how to make Peanut Butter Zucchini Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed dry)
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/2 cup milk

Optional Peanut Butter Glaze:

• 1/2 cup powdered sugar
• 2 tbsp peanut butter
• 2–3 tbsp milk

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat together the peanut butter, softened butter, and brown sugar until creamy.
4. Add the eggs and vanilla extract, mixing well.
5. Fold in the grated zucchini and Greek yogurt.
6. Slowly stir in the dry ingredients, alternating with the milk, until everything is well combined.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. For the optional glaze, whisk together the peanut butter, powdered sugar, and milk until smooth. Drizzle over the cooled cake.

how to serve Peanut Butter Zucchini Cake

This cake is delicious on its own or with a drizzle of the optional peanut butter glaze. Serve it warm or at room temperature for a delightful treat any time of the day.

how to store Peanut Butter Zucchini Cake

Store any leftover cake in an airtight container at room temperature for up to three days. You can also refrigerate it for a longer shelf life, up to a week. If you want to keep it longer, consider freezing individual slices. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.

tips to make Peanut Butter Zucchini Cake

• Make sure to squeeze out excess moisture from the grated zucchini to ensure your cake doesn’t turn out too wet.
• You can use crunchy peanut butter if you prefer a bit of texture in your cake.
• Adjust the sweetness by adding more or less brown sugar according to your taste.

variation

You can easily switch up this recipe by adding chocolate chips or chopped nuts for extra flavor. Another great idea is to replace zucchini with grated carrots for a fun twist!

FAQs

Can I use almond butter instead of peanut butter?

Yes, you can substitute almond butter for peanut butter if you prefer a different nut flavor.

How can I tell if the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.

Can I freeze this cake?

Yes, you can freeze the cake. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag to keep them fresh.