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Moist Peanut Butter Zucchini Cake Recipe

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★★★★★

4.7 from 59 reviews

This Moist Peanut Butter Zucchini Cake combines the nutty richness of creamy peanut butter with fresh grated zucchini, creating a delightfully moist and fluffy cake perfect for any occasion. Enhanced with a balanced blend of sugars and optional warm spices like cinnamon and nutmeg, this cake offers a unique twist on a classic, comforting dessert that’s easy to make and irresistibly delicious.

Ingredients

Scale

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

Instructions

  1. Preheat the Oven: Start by preheating 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 and to facilitate easy removal of the cake after baking.
  2. Mix the Wet Ingredients: In a large mixing bowl, combine the creamy peanut butter, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk or beat with an electric mixer until the mixture is smooth, creamy, and well blended to ensure even flavor distribution.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional spices such as cinnamon and nutmeg. This step ensures that the leavening agents and spices are evenly spread throughout the flour.
  4. Mix Everything Together: Gradually add the dry mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to maintain a light and fluffy cake texture.
  5. Add the Zucchini: Gently fold in the grated zucchini until evenly distributed through the batter. The zucchini adds moisture and a pleasing texture to the cake.
  6. Pour and Bake: Pour the batter into your prepared pan(s) and spread it evenly with a spatula. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely. If baked in round pans, run a knife around the edges before turning it out to avoid sticking.
  8. Frosting Time (Optional): If desired, frost the cooled cake with peanut butter frosting or cream cheese frosting for extra sweetness and richness. Enjoy!

Notes

  • Do not overmix the batter to prevent a dense cake; mix just until ingredients combine.
  • Use fresh zucchini and make sure to squeeze out excess moisture to avoid a soggy cake.
  • Check the cake a few minutes before the timer to avoid overbaking; a toothpick should come out clean or with a few moist crumbs.
  • Let the cake cool completely to help it set and to enhance moistness and flavor.
  • Unsweetened peanut butter can be used, but increase the granulated sugar slightly for sweetness balance.
  • Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Bring to room temperature before serving.
  • Grated carrots or applesauce can substitute zucchini, though sweetness and texture may vary slightly.
  • Serve alone or with vanilla ice cream, whipped cream, glaze, or frosting for added indulgence.

Keywords: peanut butter cake,zucchini cake,moist cake,vegetable cake,baking recipe,dessert recipe,healthy dessert,peanut butter dessert,zucchini dessert

Find it online: https://cheframi.com/moist-peanut-butter-zucchini-cake-recipe/