Description
A delicious and moist peanut butter zucchini cake that surprises with its rich flavor and texture.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
- 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
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the grated zucchini, peanut butter, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- If using, fold in the chopped walnuts or chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, substitute half of the granulated sugar with honey or maple syrup.
- Add a cream cheese frosting on top for an extra indulgent treat. Mix 8 oz of cream cheese with 1/4 cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract for a delicious topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg