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–+ servings
Peanut Butter Zucchini Cake

Moist Peanut Butter Zucchini Cake That Everyone Will Love

Enjoy a delicious Peanut Butter Zucchini Cake that's moist and packed with flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Creamy Peanut Butter Substitute with almond butter if desired
  • 1 cup Brown Sugar White sugar can be used, but will slightly alter the taste
  • 1 large Egg A flax egg works as a vegan option
  • 1 teaspoon Vanilla Extract Can be substituted with almond extract for a different aroma
  • 1/2 cup Buttermilk Create homemade buttermilk by mixing milk with lemon juice or vinegar
  • 1 1/2 cups All-Purpose Flour Use whole wheat flour for a healthier alternative
  • 1/2 teaspoon Kosher Salt Regular table salt works fine as a substitute
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results
  • 1 cup Zucchini Use small to medium zucchini, peel and shred without draining
For the Topping
  • 1/4 cup Melted Peanut Butter Rich drizzle that enhances peanut flavor
  • Chopped Peanuts Optional for a crunchy texture; omit if nut-free

Equipment

  • 9-inch round cake pan
  • Mixing bowl
  • hand mixer or whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Peanut Butter Zucchini Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine creamy peanut butter, brown sugar, egg, vanilla extract, and buttermilk. Blend until smooth and creamy for about 2-3 minutes.
  3. Gently whisk in the all-purpose flour, kosher salt, and baking soda. Mix until just combined.
  4. Fold in the shredded zucchini evenly without draining.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. Drizzle with melted peanut butter and sprinkle with chopped peanuts if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This Peanut Butter Zucchini Cake is perfect for any occasion and remains moist due to the hidden zucchini. Enjoy baking this delightful treat!

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