Description
Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top.
Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup zucchini, peeled, shredded, and undrained with no seeds
- 1/2 cup creamy peanut butter, melted
- Chopped peanuts, optional
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well combined.
- Add the flour, salt, and baking soda to the peanut butter mixture. The batter will be dry, but the undrained zucchini will add moisture.
- Fold in the shredded, undrained zucchini until fully incorporated.
- Pour the batter into the prepared cake pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Let the cake cool completely before drizzling with melted peanut butter and topping with chopped peanuts if desired.
Notes
- Use small to medium zucchini with no seeds for the best texture.
- Do not drain the shredded zucchini, as the extra moisture helps keep the cake soft and dense.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American