This moist peanut butter zucchini cake is a tasty surprise! It’s soft and fluffy, with the goodness of zucchini hiding inside. Plus, it’s packed with peanut butter flavor—yum!
Let’s be real, who knew zucchini could be so fun? I love how this cake is a sneaky way to sneak in some veggies! It’s perfect for dessert or a sweet snack.
Baking this cake is simple, just mix your ingredients and let the magic happen! Serve it warm with a dollop of cream, and enjoy every slice like I do!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture without overpowering the cake. If zucchini isn’t available, you could use shredded carrots or even applesauce as a substitute for similar moisture.
Peanut Butter: Smooth peanut butter gives the cake its delicious flavor and texture. You can swap it for almond butter or sunflower seed butter for a different taste or to avoid peanuts.
Sugar: This recipe uses both granulated and brown sugar for a nice balance. If you’re looking to cut down sugar, feel free to use a sugar substitute or reduce the amount, but note the cake’s sweetness will decrease.
Eggs: Eggs help bind everything together. If you’re vegan or allergic, you could use ground flaxseed mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or applesauce as an egg replacement.
How Do I Ensure My Cake Comes Out Moist and Fluffy?
To achieve a moist cake, pay attention to how you mix your ingredients and the baking time.
- Don’t overmix your batter once the flour is added; stir until just combined for the best texture.
- Make sure to properly measure your shredded zucchini. Too much water from overpacked zucchini can make the cake soggy.
- Check the cake a few minutes before the recommended baking time. Use a toothpick to ensure it comes out clean but don’t overbake as it can dry out.
Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup smooth peanut butter (natural or creamy)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped peanuts (optional, for texture)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 40-50 minutes to bake. You’ll want to let the cake cool for about 10 minutes after baking before transferring it to a wire rack. So, in total, allow yourself around 1 hour and 15 minutes from start to enjoying a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or prepare two 8-inch round cake pans to get ready for the batter.
2. Mix the Peanut Butter and Sugars:
In a large mixing bowl, combine the smooth peanut butter, granulated sugar, and brown sugar. Use a mixer or whisk to beat the mixture until it’s smooth and creamy. This will help create a fluffy cake.
3. Add the Eggs:
Crack the eggs into the bowl, adding them one at a time. Be sure to beat well after each egg so everything mixes together nicely.
4. Oils and Flavoring:
Now, pour in the vegetable oil and the vanilla extract. Mix until fully combined. You want to make sure everything is nice and smooth!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and if you like, the ground cinnamon. This is your dry mix that will add structure to the cake.
6. Mix Them Together:
Gradually add the dry ingredients to the peanut butter mixture. Stir until just combined—don’t overmix! It’s okay if some flour is still visible.
7. Add the Zucchini:
Gently fold in the shredded zucchini and the chopped peanuts if you’re using them. This will make your cake moist and add some fun texture!
8. Pour and Smooth:
Pour the batter evenly into your prepared pan(s), making sure to smooth the top for even baking.
9. Bake:
Your cake is ready for the oven! Bake for about 40-50 minutes for the larger pan or 25-30 minutes for round pans. Check for doneness by inserting a toothpick in the center; it should come out clean.
10. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 10 minutes. After that, gently transfer it to a wire rack to cool completely.
11. Serve and Enjoy:
Enjoy your cake as it is, or if you want to indulge a bit further, top it with cream cheese frosting. Either way, you’re in for a treat with this moist peanut butter zucchini cake!
Enjoy your delicious creation!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Zucchini?
Absolutely! While the recipe calls for standard green zucchini, you can also use yellow zucchini or even a mix for a fun twist. Just ensure they are well-shredded and squeezed to remove excess moisture for the best cake texture.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. For best flavor and texture, enjoy it at room temperature!
Can I Freeze This Cake?
Yes! This cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight freezer container. It should keep well for up to 3 months. Thaw it in the refrigerator overnight before enjoying.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Make sure the mix you choose contains xanthan gum for better texture. The rest of the recipe remains the same!
