This Moist Peanut Butter Zucchini Cake is a yummy treat that combines rich peanut butter flavor with hidden veggies! It’s soft, sweet, and super easy to make.
I love how sneaky this cake is—no one even notices it’s got zucchini in it! Plus, it makes the cake wonderfully moist. Perfect for dessert or a snack! 🍰
Key Ingredients & Substitutions
Zucchini: Grated zucchini is essential for moisture. If you can’t find zucchini, you can use shredded carrots, apples, or even mashed bananas for a different flavor.
Peanut Butter: Creamy peanut butter gives richness. If you’re allergic to peanuts, try almond or sunflower seed butter instead!
Sugars: A mix of granulated and brown sugars adds depth. For a healthier option, consider using coconut sugar or a sugar alternative like honey or agave, but adjust the liquid in the recipe accordingly.
Flour: All-purpose flour works best, but you could substitute with whole wheat flour for extra fiber or even a gluten-free blend if needed.
How Do I Make Sure My Cake Stays Moist?
Keeping your Peanut Butter Zucchini Cake moist is key to a delicious dessert. Here are some tips:
- Don’t skip the zucchini! It adds moisture, and make sure to squeeze out excess water before adding it to the mix.
- Don’t overmix the batter. Mix until just combined to keep the texture fluffy.
- Check for doneness using a toothpick. Overbaking can dry it out, so it should come out clean but not overbaked.
How to Make Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
- 2 cups grated zucchini (about 1 medium zucchini)
- 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 delicious cake takes about 15 minutes to prepare and then about 40-45 minutes to bake. After baking, let it cool for a bit—this recipe is getting you dessert on the table in just under an hour!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×13-inch baking pan and grease it with butter or oil, then dust it with flour. Alternatively, you can line it with parchment paper for easy removal later.
2. Mixing the Wet Ingredients:
In a large mixing bowl, add the creamy peanut butter, granulated sugar, and brown sugar. Use a mixer to beat them together until the mixture is smooth and creamy. This should take about 1-2 minutes. Then, add the eggs one at a time, making sure to mix well after each addition. Follow this by stirring in the vegetable oil and vanilla extract until everything is well combined.
3. Combining the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well mixed. This will help ensure your leavening agents are evenly distributed throughout the flour.
4. Bringing It All Together:
Gradually add the dry mixture to the wet ingredients, gently folding them together until just combined. Be careful not to overmix, as this can make your cake dense. Finally, fold in the grated zucchini, ensuring it is mixed evenly throughout the batter.
5. Baking Your Cake:
Pour the batter into the prepared baking pan, spreading it out evenly so it bakes evenly. Place it in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cooling and Serving:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This cooling period helps it set nicely. Once cool, cut into squares and serve. Enjoy your moist, flavorful Peanut Butter Zucchini Cake!
Happy baking!
FAQ for Moist Peanut Butter Zucchini Cake
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain any excess moisture before grating. Pat it dry with paper towels to keep the cake from becoming too wet.
How Should I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months!
Can I Substitute the Peanut Butter?
Absolutely! If you need a nut-free option, use sunflower seed butter or soy nut butter. For a different flavor, almond butter works well too, but keep in mind it may alter the taste slightly.
Can I Make This Cake Gluten-Free?
Yes, you can use a 1:1 gluten-free baking flour blend as a substitute for all-purpose flour. Just make sure to check that all other ingredients, including baking powder, are gluten-free as well.
