Peanut Butter Zucchini Cake

Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should not be drained. 

Peanut Butter Zucchini Cake

PREP TIME15MINUTES MINS

COOK TIME30MINUTES MINS

COOLING TIME30MINUTES MINS

TOTAL TIME1HOUR HR 15MINUTES MINS

Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top.

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Ingredients

Cake

▢1 cup (258 g) creamy peanut butter▢1 cup (200 g) brown sugar, packed▢1 large egg, room temperature▢1 teaspoon vanilla extract▢¼ cup (61 g) buttermilk▢1½ cups (187.5 g) all-purpose flour▢½ teaspoon kosher salt▢½ teaspoon baking soda▢1 cup zucchini, peeled, shredded, and undrained with no seeds (small to medium size)

Toppings

▢½ cup (129 g) creamy peanut butter, melted▢chopped peanuts, optional

Instructions

Preheat oven to 350°F and grease a 9-inch round cake pan.

In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well combined.

Add the flour, salt, and baking soda to the peanut butter mixture. (The batter will be dry, but the undrained zucchini will bring in moisture.)

Fold in the shredded, undrained zucchini.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

Let the cake cool before adding the melted peanut butter and chopped peanuts (optional).