This Moist Peanut Butter Zucchini Cake is a tasty treat that’s both sweet and a little sneaky with veggies! Zucchini keeps it super soft, while peanut butter gives it a rich flavor.
Who knew sneaking in some veggies could be so delicious? I love sharing this cake with friends – they never believe there’s zucchini in it! Perfect with a cup of coffee or tea! ☕️
Key Ingredients & Substitutions
Zucchini: Shredded zucchini adds moisture and helps keep the cake tender. If you don’t have zucchini, you can use grated carrots as a substitute for a similar moisture level.
Peanut Butter: Creamy peanut butter gives a smooth texture and nutty flavor. If you’re allergic to peanuts, try using almond butter or sunflower seed butter for a different yet delicious taste!
Flour: The recipe calls for all-purpose flour, which works great. For a healthier twist, you could use whole wheat flour or a gluten-free blend, keeping in mind it may change the texture slightly.
Sweeteners: I like using a mix of granulated and brown sugars for depth of flavor. You can swap both sugars for coconut sugar or a sugar-free option if you’re watching your sugar intake.
How Can I Ensure My Zucchini Cake is Moist and Tender?
The key to a moist cake lies in how you prepare the zucchini. Be sure to squeeze out excess water after shredding; this prevents the cake from becoming soggy. Also, don’t over-mix when combining the wet and dry ingredients. A few lumps are okay!
- Pre-shred your zucchini and let it sit in a clean towel to drain for about 10 minutes.
- Mix until just combined when adding dry ingredients—this keeps the gluten from over-developing, ensuring tenderness.
Lastly, keep an eye on the baking time. Every oven is different, so start checking a few minutes before the recommended time!
Moist Peanut Butter Zucchini Cake Recipe
Ingredients You’ll Need:
Wet Ingredients:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped peanuts (optional, for texture)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35 to 40 minutes to bake. So, in total, you’ll need around 1 hour to get your delicious Peanut Butter Zucchini Cake ready for serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven is getting hot, grease and flour a 9×13 inch baking pan, or you can line it with parchment paper for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the creamy peanut butter, granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and creamy. Make sure all the sugars are well incorporated into the peanut butter!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and stir until everything is nicely blended.
4. Combine the Dry Ingredients:
In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you’re using it). Whisk these together until they are well mixed.
5. Mix Wet and Dry Together:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—don’t over-mix! A few lumps are perfectly fine.
6. Fold in the Zucchini and Peanuts:
Now, fold in the shredded zucchini and the chopped peanuts (if using) until evenly distributed throughout the batter.
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it out evenly with a spatula. Place it in the oven and bake for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
8. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 10-15 minutes. After that, run a knife around the edges, and carefully turn it out onto a serving plate. Slice, serve, and enjoy! You may sprinkle a bit of powdered sugar on top or add a simple frosting if your sweet tooth desires.
This cake is not just moist and nutty; it’s a delightful way to sneak in some veggies! Perfect for dessert or even a midday snack!
Frequently Asked Questions (FAQ)
Can I Use a Different Nut Butter?
Absolutely! If you have a peanut allergy or just prefer a different flavor, you can substitute creamy almond butter or sunflower seed butter. Just make sure it’s similar in consistency to peanut butter for the best results!
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to prolong freshness, but it may slightly change the texture. For longer storage, slice and freeze it, wrapping each piece in plastic wrap and placing them in a freezer bag for up to 2 months.
How Do I Handle Excess Water from the Zucchini?
To keep your cake from getting soggy, make sure to squeeze out excess moisture from the shredded zucchini using a clean kitchen towel before adding it to the batter. This helps maintain the cake’s texture!
Can I Add Other Ingredients to This Recipe?
Definitely! You can mix in some chocolate chips, dried fruits, or even nuts for added flavor and texture. Just be cautious not to overload the batter, as this can affect baking time and cake consistency.
