This moist peanut butter zucchini cake is a fun twist on dessert! It’s packed with yummy peanut butter flavor and hidden veggies, making it a tasty treat you won’t feel guilty about.
Baking this cake is a breeze! I love how the zucchini keeps it moist and soft. Plus, it’s a great way to sneak in some extra veggies. It’s like having your cake and eating your vegetables too! 😄
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter gives the cake richness. If you’re looking for a nut-free option, feel free to use sunflower seed butter or a nut-free alternative.
Zucchini: Fresh zucchini keeps the cake moist. You can use yellow squash if you prefer, as it’s a great substitute and has a similar texture.
Flour: All-purpose flour works well here, but you can use whole wheat flour for a healthier twist. Just remember it may make the cake denser.
Oils: Vegetable oil keeps the cake moist. You can also use melted coconut oil or any neutral oil if you want a different flavor.
How Do I Get My Zucchini Cake to Turn Out Moist and Delicious?
Getting a moist cake comes down to a couple of key techniques! Make sure to squeeze excess water from the grated zucchini before adding it to the batter. This prevents the cake from becoming too soggy, while still ensuring that it retains moisture.
Also, be careful not to overmix the batter. Once you combine the wet and dry ingredients, mix until everything is just incorporated. This helps keep the cake light and fluffy.
Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup milk or buttermilk
- Optional: 1/2 cup chopped peanuts or chocolate chips for mix-in or topping
How Much Time Will You Need?
This delightful cake takes about 15-20 minutes to prepare and around 40-45 minutes to bake. After that, you’ll want to let it cool completely before serving, which may take about an hour. In total, plan for around 2 hours to make and enjoy your cake!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13 inch baking pan, or you can use two 8-inch round pans if you want to stack your cake.
2. Mixing Dry Ingredients:
Grab a medium-sized bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside; it’s important for the rising of your cake!
3. Creaming the Wet Ingredients:
In a large mixing bowl, beat together the creamy peanut butter, granulated sugar, brown sugar, and vegetable oil. Keep mixing until everything is nice and creamy. This should take just a couple of minutes!
4. Adding the Eggs and Vanilla:
Now it’s time for the eggs! Add them one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract for that lovely flavor.
5. Combining Wet and Dry Ingredients:
Gradually mix in the dry ingredients with the peanut butter mixture, alternating with the milk. Start and end with the dry ingredients to keep everything balanced. Mix until it’s just combined—don’t overdo it!
6. Adding Zucchini and Mix-Ins:
Gently fold in the grated zucchini. If you’re feeling extra fancy, you can also mix in some chopped peanuts or chocolate chips at this stage.
7. Pouring the Batter:
Pour the delicious batter into your prepared pan(s) and spread it out evenly. It’s looking good already!
8. Baking the Cake:
Pop your cake in the oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the middle; if it comes out clean, it’s perfect!
9. Cooling Down:
Once baked, let the cake cool completely in the pan on a wire rack. This might take about an hour, but it’s worth the wait!
10. Frosting (Optional):
If you want to take it to the next level, you can frost your cake with peanut butter frosting or cream cheese frosting. Enjoy your moist, flavorful peanut butter zucchini cake with family and friends!
Frequently Asked Questions (FAQ)
Can I Substitute Almond Butter for Peanut Butter?
Absolutely! You can use almond butter or any other nut or seed butter you prefer. Just keep in mind that it may slightly change the flavor of the cake, but it will still be delicious!
How Do I Store Leftovers?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week.
Can I Freeze This Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then place it in a freezer-safe container. It will keep well for up to 3 months. Thaw it in the fridge overnight when you’re ready to enjoy it again.
Is There a Gluten-Free Option for This Recipe?
Definitely! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to follow the package instructions for the correct measurement.
