This Easy Peanut Butter Zucchini Cake is both moist and delicious! Combining fresh zucchini with creamy peanut butter gives it a fun twist that you won’t forget.
I always feel proud when I bake this—it’s like sneaking veggies into dessert! Plus, it’s a perfect way to use up that zucchini from the garden. Enjoy it with a cup of tea! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly for this recipe. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend. I’ve had great results with almond flour too, but it may change the texture slightly.
Peanut Butter: Creamy peanut butter is best for smooth mixing. If you’re allergic to peanuts, almond butter or sunflower seed butter can be tasty substitutes without losing the nutty flavor.
Zucchini: Fresh zucchini keeps the cake moist. An alternative could be grated carrots, but they have a slightly different flavor. Make sure to squeeze out excess moisture from the zucchini for the right texture.
Sugar: The mix of granulated and brown sugar gives depth. If you’re reducing sugar, consider using a sugar substitute or applesauce for natural sweetness, but note it may alter the texture a bit.
How Do You Make Sure Your Cake is Moist and Delicious?
Moisture is key in this cake, and the zucchini plays a big role. Here’s how to keep it tender and fluffy:
- Grate the zucchini finely and squeeze out the excess liquid if it’s really watery.
- Avoid overmixing the batter after adding flour; mix just until combined.
- Don’t skip the baking time! Check for doneness with a toothpick to ensure it’s cooked but not dry.
Letting the cake cool in the pan for a bit before transferring helps maintain moisture. Enjoy baking! 🍰
Easy Peanut Butter Zucchini Cake
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup chopped peanuts or chopped walnuts (optional)
How Much Time Will You Need?
This lovely cake requires about 15-20 minutes of prep time and then takes 45-55 minutes to bake. Afterward, let it cool for about 10 minutes in the pan before moving it to a wire rack. So, overall, you’re looking at around 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick, or you can line it with parchment paper for an easy release.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the cake.
3. Cream the Peanut Butter Mixture:
In a large bowl, beat the creamy peanut butter, granulated sugar, and brown sugar until everything is well combined and fluffy. It will smell amazing!
4. Add the Eggs:
Include the eggs one at a time, mixing well after each addition. This step is crucial for a smooth batter! Don’t forget to stir in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Gradually fold in the dry ingredients to the peanut butter mixture, mixing just until combined. Be careful not to overmix; it’s okay if a few flour streaks remain.
6. Add Zucchini and Nuts:
Now, gently fold in the grated zucchini and any chopped peanuts or walnuts if you’re using them. This is where the cake gets its moisture!
7. Bake the Cake:
Pour the batter into your prepared loaf pan and smooth the top. Bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center—the toothpick should come out clean.
8. Cool Down:
Once baked, let the cake cool in the pan for 10 minutes. This helps it firm up, making it easier to remove. Then, transfer it to a wire rack to cool completely before slicing.
Now, slice it up and enjoy your moist, nutty Peanut Butter Zucchini Cake! It’s perfect for snacking, breakfast, or dessert! 🥳
Can I Use Other Nut Butters in This Recipe?
Absolutely! If you’re not a fan of peanut butter or have a nut allergy, feel free to substitute it with almond butter, sunflower seed butter, or even cashew butter. Just keep in mind that different nut butters may alter the flavor slightly.
Can I Make This Cake Vegan?
Yes! To make this cake vegan, use a flax egg instead of regular eggs (mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken). You can also substitute the vegetable oil with applesauce for added moisture.
Can I Store Leftovers, and How Long Will They Last?
Yes! Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it tightly to prevent freezer burn!
How Can I Add More Flavor to My Zucchini Cake?
If you’d like to enhance the flavor, consider adding chocolate chips, additional spices like ginger or allspice, or even some citrus zest (like lemon or orange) for a refreshing twist. Just be cautious not to overload it, as that may alter the cake’s texture.
