This Moist Peanut Butter Zucchini Cake is a fun twist on dessert! It combines the goodness of fresh zucchini with creamy peanut butter for a deliciously moist treat.
Who knew veggies could be so sweet? This cake is perfect for a snack, and trust me, no one will guess there’s zucchini in it. I love having it with a cup of tea—so tasty!
Key Ingredients & Substitutions
Flour: All-purpose flour is a reliable choice for this cake, giving it a nice structure. If you’re looking for a gluten-free option, you can try almond flour or a gluten-free baking blend, but your results may vary.
Peanut Butter: Creamy peanut butter is best for a smooth cake texture. However, feel free to swap it for crunchy peanut butter for added texture, or try almond butter for a nutty twist—just ensure it’s smooth for mixing.
Zucchini: Medium zucchini adds moisture and nutrients. If you don’t have zucchini, you can use grated carrots instead; they’ll give a different but equally tasty flavor!
Milk or Buttermilk: This ingredient adds extra moisture. If you’re avoiding dairy, use almond milk or any plant-based milk; it works just as well!
Chopped Peanuts: Adding chopped peanuts gives a nice crunch. If allergies are a concern, you can skip this or replace them with sunflower seeds.
How Do You Keep the Cake Moist?
Keeping the cake moist revolves around a couple of key tips. First, don’t overmix your batter after adding the flour; mix just until combined. Overmixing can lead to a dense cake. Maintaining the balance of wet and dry ingredients also helps.
- Make sure to squeeze out excess moisture from the grated zucchini—that helps prevent a soggy texture.
- You can add the optional milk or buttermilk if the batter feels thick. This ensures the cake stays light and fluffy.
- Once it’s baked, letting the cake cool in the pan helps retain moisture. Try to cover it if not served right away.
With these tips, you’ll have a deliciously moist peanut butter zucchini cake that everyone will love! Enjoy your baking!
Moist Peanut Butter Zucchini Cake
Ingredients You Will Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup creamy peanut butter
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup milk or buttermilk (optional for extra moisture)
Mix-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- ½ cup chopped peanuts (optional for added crunch)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 35 to 40 minutes for baking. Allow the cake to cool for a bit before slicing, making it a total of around 1 hour. The waiting is hard, but it’s worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×9-inch square baking pan by greasing and flouring it, or by lining it with parchment paper to make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk them together until they are well mixed. This step helps ensure even distribution of all the leavening agents!
3. Prepare the Peanut Butter Mixture:
In a large bowl, add the creamy peanut butter, granulated sugar, and brown sugar. Beat them together with a mixer until the mixture is smooth and creamy. It’s going to smell delicious!
4. Add the Eggs:
Add the eggs to the peanut butter mixture one by one, mixing well after each addition to ensure everything is well incorporated. Then, add in the vegetable oil and vanilla extract, mixing until smooth.
5. Combine Dry and Wet Ingredients:
Gradually stir the dry ingredient mixture into the wet mixture. Mix just until everything is combined; it’s okay if the batter is a little lumpy. Overmixing can make the cake dense, and we want it to be light and fluffy.
6. Fold in the Goodness:
Gently fold in the grated zucchini and chopped peanuts, if you’re using them. If the batter is too thick, feel free to stir in the milk or buttermilk a little at a time until you reach your desired consistency.
7. Bake the Cake:
Pour the batter into your prepared baking pan and spread it out evenly. Bake in your preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as baking times can vary slightly!
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. Once it’s cool, slice it into pieces and serve. If you’re feeling fancy, dust it with powdered sugar or spread a layer of frosting on top!
Enjoy your deliciously moist peanut butter zucchini cake—it’s a delightful treat that’s packed with flavor! Perfect for any day of the week!
FAQ for Moist Peanut Butter Zucchini Cake
Can I Use a Different Type of Flour?
Yes! While all-purpose flour works best for this recipe, you can use whole wheat flour for a nutty flavor and added nutrition. If you need a gluten-free option, try a 1:1 gluten-free baking blend, keeping an eye on texture, as it may vary slightly.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Can I Make This Cake Vegan?
Absolutely! To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water for each egg), and use a plant-based milk and peanut butter. The cake will still be delicious and moist!
What’s the Best Way to Grate Zucchini?
The easiest way to grate zucchini is to use a box grater or a food processor with a grating attachment. Make sure to squeeze out excess moisture with a clean kitchen towel or paper towels before adding it to the batter to prevent the cake from becoming too wet.
