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Peanut Butter Zucchini Cake Recipe

Peanut Butter Zucchini Cake Recipe


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4.8 from 11 reviews

  • Total Time: 55-60 minutes
  • Yield: 8 1x

Description

Moist peanut butter zucchini cake brings garden-fresh charm to classic dessert lovers. Creamy, nutty layers meld with tender zucchini, creating a delightful treat you cannot resist.


Ingredients

Scale

Main Ingredients:

  • 1 1/2 cups grated zucchini
  • 1/2 cup creamy peanut butter
  • 2 large eggs
  • 1/2 cup vegetable oil

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Flavor Enhancers:

  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the baking environment by warming the oven to 350F (175C) and preparing a 9×13-inch baking dish with grease and flour coating.
  2. Create a dry ingredient foundation by whisking flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl.
  3. Develop a smooth wet mixture by thoroughly blending granulated sugar, brown sugar, peanut butter, vegetable oil, eggs, and vanilla extract in a large bowl.
  4. Incorporate freshly grated zucchini into the wet mixture, ensuring even distribution throughout the batter.
  5. Gradually fold the dry ingredient blend into the wet ingredients, mixing carefully until just combined to maintain a light texture.
  6. Transfer the batter into the prepared baking dish, spreading it uniformly, and bake for 30-35 minutes until a toothpick emerges clean when inserted into the center.
  7. Allow the cake to cool completely within the baking pan, creating a moist and settled texture.
  8. Craft a creamy frosting by whipping peanut butter and softened butter until smooth and consistent.
  9. Gradually integrate powdered sugar, milk, and vanilla extract into the butter mixture, beating until achieving a light, fluffy consistency.
  10. Once the cake has reached room temperature, generously spread the prepared frosting across the entire surface, creating an even layer for serving.

Notes

  • Boost moisture by squeezing excess water from grated zucchini using a clean kitchen towel to prevent soggy cake texture.
  • Transform recipe into gluten-free version by substituting all-purpose flour with almond or coconut flour for dietary restrictions.
  • Enhance nutritional value by adding chopped nuts or dark chocolate chips into batter for extra crunch and flavor complexity.
  • Control sweetness levels by reducing sugar quantity or using natural sweeteners like honey or maple syrup for healthier alternative.
  • Prep Time: 25 minutes
  • Cook Time: 30-35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 311 kcal
  • Sugar: 17 g
  • Sodium: 190 mg
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 7 g
  • Cholesterol: 37 mg