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Moist Peanut Butter Zucchini Cake is a must-try delight!

Moist Peanut Butter Zucchini Cake is a delicious and moist dessert that combines the richness of peanut butter with the freshness of zucchini.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. 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.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. If desired, fold in the chopped walnuts or chocolate chips.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. 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.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 18g

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.

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