Introduction

This Moist Peanut Butter Zucchini Cake perfectly blends the nutty richness of peanut butter with the fresh, moist texture of grated zucchini. It’s a deliciously soft cake that’s surprisingly easy to make and is perfect for any occasion or as a wholesome snack.

The image shows a round cake with one slice cut out, placed on a white plate. The cake has one thick brown layer with a moist, crumbly texture. On top, there is a smooth white frosting layer evenly spread. Drizzled on the frosting are thick caramel-colored lines radiating from the center to the edges, and small pieces of walnut are scattered over the top, adding a crunchy texture. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (optional)
1/4 teaspoon ground nutmeg (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round pans to prevent sticking.
Step 2: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk or beat until smooth and creamy.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional spices like cinnamon and nutmeg.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake fluffy.
Step 5: Fold in the grated zucchini evenly throughout the batter.
Step 6: Pour the batter into the prepared pan(s) and spread it out evenly with a spatula.
Step 7: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 8: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For round pans, run a knife around the edges before removing the cake.
Step 9: Optional: Frost the cooled cake with peanut butter or cream cheese frosting for an extra touch of sweetness.

Tips & Variations

To keep the cake moist and fluffy, do not overmix the batter and squeeze excess moisture from the zucchini before folding it in.
If you don’t have zucchini, try finely grated carrots or applesauce as substitutes, adjusting sweetness as needed.
Use natural or unsweetened peanut butter, but increase sugar slightly if using unsweetened for balanced sweetness.
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Allow the cake to come to room temperature before serving to enjoy the best texture and flavor.

How to Serve

A round cake with a thick brown base layer that looks soft and moist, topped with a smooth white frosting layer. On top, there are light brown swirls and small nut pieces scattered evenly. One slice is slightly pulled out, showing the dense texture inside. The cake sits on a white plate placed on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Unsweetened Peanut Butter?

Yes, unsweetened peanut butter can be used. Just keep in mind that it may reduce the overall sweetness, so consider adding a couple of tablespoons more granulated sugar to balance it out.

How Do I Store Leftovers?

Keep leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Let the cake warm to room temperature before serving for optimal taste and texture.