This Moist Peanut Butter Zucchini Cake is a delightful treat packed with flavor! Made with fresh zucchini and creamy peanut butter, it stays soft and yummy.
You won’t even notice the veggies in there—they’re like secret agents for moisture! I love having a slice with my morning coffee. A tasty way to sneak in some greens! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star here! It’s what keeps the cake moist. If you’re out of zucchini, try using finely grated carrot or applesauce, though the flavor will differ a bit.
Peanut Butter: Creamy peanut butter adds richness. Natural peanut butter is great too! If you have a peanut allergy, almond butter or sunbutter can work as tasty substitutes.
Sugars: I used a mix of granulated and brown sugar for depth in flavor. If you’re cutting down on sugar, you can decrease the amount or use coconut sugar for a healthier alternative.
Flour: All-purpose flour is standard, but if you’re looking for gluten-free options, you can substitute it with a 1:1 gluten-free flour blend.
How Do I Ensure My Cake Is Moist and Fluffy?
To make a perfectly moist cake, here are some important tips:
- Don’t overmix the batter. Mix just until the ingredients combine; excess mixing can make the cake dense.
- Be sure to use fresh zucchini and squeeze out any excess moisture from it before adding to the batter.
- Check your cake a few minutes before the timer goes off. Ovens vary, and you don’t want to bake it too long! A toothpick should come out clean or with a few moist crumbs.
And remember, letting the cake cool completely before serving helps it set better and enhances its moistness!
Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 40-50 minutes to bake. After baking, allow the cake to cool for at least 15 minutes in the pan, and then transfer it to a wire rack. In total, plan for about 1 hour and 15 minutes before your cake is ready to be served!
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 two 9-inch round pans so that the cake won’t stick. This will make transferring the cake much easier!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or an electric mixer to beat everything together until the mixture is smooth and creamy. This step is crucial for blending all those delicious flavors!
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and any optional spices you’d like to add, such as cinnamon and nutmeg. This helps to evenly distribute the leavening agents throughout the flour.
4. Mix Everything Together:
Gradually add the dry ingredients to the wet mixture, stirring just until they are combined. Be careful not to overmix; you want to keep the cake nice and fluffy!
5. Add the Zucchini:
Gently fold in the grated zucchini until it’s evenly mixed into the batter. The zucchini will add moisture and a nice texture to your cake!
6. Pour and Bake:
Pour the batter into your prepared pan(s). Spread it out evenly with a spatula. Bake in the preheated oven for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake:
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. If you baked it in round pans, it’s a good idea to run a knife around the edges before flipping it out!
8. Frosting Time (Optional):
If you want to add an extra touch of sweetness, you can frost the cooled cake with peanut butter frosting or cream cheese frosting. It’s delicious either way!
Enjoy this moist, flavorful peanut butter zucchini cake that combines the nutty richness of peanut butter with the fresh moisture of zucchini! It’s perfect for any occasion or as a delicious snack throughout the day.
FAQs about Peanut Butter Zucchini Cake
Can I Use Unsweetened Peanut Butter?
Yes, unsweetened peanut butter can be used! Just keep in mind that it may affect the overall sweetness of the cake slightly. If using unsweetened peanut butter, you might want to increase the granulated sugar by a couple of tablespoons to maintain the desired sweetness.
How Do I Store Leftovers?
To store any leftover cake, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to allow it to come to room temperature before serving for the best flavor and texture!
Can I Substitute the Zucchini with Other Vegetables?
Yes! Grated carrots or applesauce can work as substitutes for zucchini in this recipe. Both will add moisture and a unique flavor. Just remember to adjust the sweetness if using applesauce, as it is naturally sweet.
What Should I Serve With This Cake?
This cake is great on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs nicely with a simple glaze or frosting for added sweetness!
