Description
Moist Peanut Butter Zucchini Cake is a delicious and moist dessert that combines the richness of peanut butter with the freshness of zucchini.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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.
- In a large mixing bowl, combine the grated zucchini, peanut butter, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If desired, 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 in 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 added moisture and flavor, consider adding 1/2 cup of unsweetened applesauce to the batter.
- To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg