This moist peanut butter zucchini cake is a delicious blend of flavors! The sneaky zucchini adds moisture, while peanut butter gives it a rich taste that pairs perfectly with a light frosting.
I love making this cake because it feels like having dessert and healthy snacks rolled into one. Who knew sneaking veggies could taste this good? 🥳
Whenever I make this cake, it disappears quickly—everyone can’t resist asking for seconds! It’s super easy to bake, making it a win for busy days or sweet celebrations.
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture without overpowering the other flavors. If zucchini isn’t available, you can swap it with finely grated carrots for a similar texture and sweetness.
Peanut Butter: Creamy peanut butter is a must for a smooth batter. If you’re looking for a nut-free option, sunflower seed butter or a soy nut butter works well, though it might slightly change the flavor.
Sugars: I use a mix of granulated and brown sugar for depth of flavor. You can replace the granulated sugar with coconut sugar if you prefer a lower glycemic index option.
Frosting Ingredients: Cream cheese gives a lovely tang to the frosting. If you’re dairy-free, consider using vegan cream cheese instead for a similar texture.
How Do I Make Sure My Cake Is Moist?
To achieve that perfect moist texture, follow a few key steps:
- Grate the zucchini finely and squeeze out excess moisture gently using a kitchen towel. This keeps the batter balanced.
- Avoid over-mixing the batter once you add the flour. Stir until just combined to keep your cake light.
- Make sure to check the cake for doneness around the 40-minute mark. Every oven is different, and you want to avoid overbaking.
These simple tips help ensure a beautiful, moist cake every time. Enjoy baking! 🍰
Moist Peanut Butter Zucchini Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 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
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare and 40 to 50 minutes to bake. After baking, allow time for the cake to cool completely before frosting, which should take about 30 minutes. In total, you’re looking at around an hour and a half to create and enjoy this delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans. This helps ensure that your cake doesn’t stick when it’s time to slice.
2. Mix the Peanut Butter and Sugars:
In a large bowl, whisk together the creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and well combined. It should have a nice creamy texture!
3. Add the Eggs:
Next, add the three eggs one at a time, beating well after each addition. This will help the mixture to incorporate air, giving your cake a lovely texture.
4. Combine Wet Ingredients:
Mix in the vegetable oil and vanilla extract until everything is fully incorporated. Your batter should look smooth and creamy at this point.
5. Prepare the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This helps to evenly distribute all the dry ingredients and prevents lumps.
6. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; this will help keep your cake fluffy.
7. Fold in the Zucchini:
Now, gently fold in the grated zucchini until it is evenly distributed throughout the batter. You won’t even taste it, but it adds moisture and a bit of nutrition!
8. Pour and Bake:
Pour the batter into your prepared pan(s) and spread it evenly. Bake for about 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, let the cake cool completely in the pan on a wire rack. This usually takes about 30 minutes, but it’s important for the frosting to stick properly.
10. Make the Frosting:
While the cake cools, it’s time to make the frosting! Beat together the softened cream cheese and creamy peanut butter in a bowl until it’s smooth and creamy.
11. Add Sugar and Milk:
Gradually add in the powdered sugar, mixing until the frosting is light and fluffy. Then, add the milk and vanilla extract to reach your desired spreading consistency—add more milk if you’d like it a bit thinner!
12. Frost the Cake:
Once your cake is completely cool, spread the peanut butter cream cheese frosting evenly on top (or between the layers if you’re using round pans). Apply a nice thick layer for that delicious peanut butter flavor!
13. Slice and Serve:
Finally, slice the cake and enjoy! This moist peanut butter zucchini cake is sure to be a hit with family and friends!
Happy baking! 🎂
FAQs about Moist Peanut Butter Zucchini Cake
Can I Substitute the Zucchini?
Yes, you can! If you don’t have zucchini on hand, finely grated carrots make a great substitute. They will add a similar moisture and sweetness to the cake.
What Is the Best Way to Store Leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 4 days. If the cake is unfrosted, wrap it tightly and keep it in the fridge or freeze for longer storage (up to 3 months).
Can I Use Natural Peanut Butter Instead of Creamy Peanut Butter?
While you can use natural peanut butter, it may result in a slightly different texture. Natural peanut butter tends to be less creamy and more oily, which could affect the cake’s consistency and flavor.
How Can I Make This Cake Healthier?
For a healthier option, try using whole wheat flour instead of all-purpose flour. You can also reduce the sugar by half, as the zucchini adds moisture and sweetness. Consider using stevia or another sugar alternative for fewer calories!
