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Peanut butter lovers, this one’s for you! If you’ve never tried baking with zucchini, you’re about to discover one of the best-kept secrets in the kitchen. This Peanut Butter Zucchini Cake is rich, nutty, and moist, with a texture so soft that no one will believe it’s made with vegetables. The zucchini adds natural moisture without making the cake taste “green,” while the peanut butter brings bold, creamy flavor. Finished with a drizzle of warm peanut butter and crunchy chopped peanuts on top, this cake is a comforting dessert that’s as easy as it is delicious.

At Yummify Food, I love turning simple ingredients into unforgettable desserts. Just like my Texas Sheet Cake Recipe, this cake is perfect for potlucks, family gatherings, or just a cozy weekend treat. And if you’re looking for another unique twist, you’ll enjoy this Peach Scones Recipe that’s equally simple and impressive.

Let’s dive into this irresistible dessert!

Why You’ll Love This Peanut Butter Zucchini Cake

Moist & Tender – The zucchini keeps the cake soft without overpowering the peanut butter flavor.
Simple Ingredients – Uses pantry staples like peanut butter, sugar, flour, and zucchini.
Nutty & Sweet – A rich balance of flavors with the perfect amount of sweetness.
Versatile – Enjoy it plain, add frosting, or drizzle with melted peanut butter for extra indulgence.
Crowd-Pleaser – Perfect for peanut butter lovers and a sneaky way to get more veggies in your desserts.

Peanut Butter Zucchini Cake Recipe | Moist & Flavorful Dessert

Moist Peanut Butter Zucchini Cake topped with melted peanut butter drizzle and chopped peanuts on a white plate.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert, Cake

Cuisine American

Servings 9

Calories 320 kcal

Ingredients

Cake:
1 cup 258 g creamy peanut butter
1 cup 200 g brown sugar, packed
1 large egg room temperature
1 teaspoon vanilla extract
¼ cup 61 g buttermilk
1 ½ cups 187.5 g all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup zucchini peeled, shredded, undrained, no seeds (small to medium size)
Toppings:
½ cup 129 g creamy peanut butter, melted
Chopped peanuts optional

Instructions

Prepare the oven: Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
Mix wet ingredients: In a large bowl, beat together peanut butter, brown sugar, egg, vanilla, and buttermilk until smooth and creamy.
Add dry ingredients: Stir in flour, salt, and baking soda until just combined—do not overmix.
Fold in zucchini: Gently stir in the shredded zucchini until evenly distributed in the batter.
Bake the cake: Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Add topping: Drizzle melted peanut butter over the warm cake and sprinkle with chopped peanuts if desired.
Serve: Let cool slightly before slicing into squares.

Notes

No need to squeeze out the moisture from the zucchini—its natural liquid keeps the cake tender.
For an extra indulgent touch, add chocolate chips to the batter before baking.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keyword peanut butter zucchini cake, zucchini dessert, peanut butter cake, moist zucchini cake, easy peanut butter recipes

Ingredients You’ll Need

For the Cake:

1 cup (258 g) creamy peanut butter
1 cup (200 g) brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
¼ cup (61 g) buttermilk
1½ cups (187.5 g) all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup zucchini, peeled, shredded, and undrained (small to medium size, no seeds)

For the Topping:

½ cup (129 g) creamy peanut butter, melted
Chopped peanuts (optional, for crunch)

How to Make Peanut Butter Zucchini Cake

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, beat together the peanut butter and brown sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.

Step 3: Add the Buttermilk

Slowly mix in the buttermilk. This keeps the batter rich and tender while balancing the peanut butter flavor.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Step 5: Fold in the Zucchini

Gently fold the shredded zucchini into the batter. Do not squeeze out the liquid—this is what makes the cake extra moist.

Step 6: Bake the Cake

Pour the batter into the prepared baking dish and smooth out the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before topping.

Step 7: Add the Peanut Butter Topping

Melt the peanut butter and drizzle it over the cooled cake. Sprinkle with chopped peanuts for extra crunch if desired. Slice and serve!

Pro Tips for the Best Peanut Butter Zucchini Cake

Don’t Overmix – Stir the batter gently to keep the cake soft.
Leave the Moisture – Don’t drain the zucchini completely; its natural water keeps the cake moist.
Upgrade the Topping – Instead of melted peanut butter, try a cream cheese frosting for a richer dessert.
Storage Tip – Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Variations to Try

Chocolate Twist – Add ½ cup of chocolate chips to the batter.
Nutty Upgrade – Fold in chopped walnuts or pecans for crunch.
Frosted Cake – Top with a chocolate or peanut butter buttercream instead of melted peanut butter.
Healthy Swap – Use natural peanut butter and whole wheat flour for a lighter version.

What to Serve with Peanut Butter Zucchini Cake

Pair this cake with a warm cup of coffee, a tall glass of milk, or even a scoop of vanilla ice cream. It also works beautifully alongside fruit desserts like Strawberry Crunch Cupcakes for a variety of flavors on the dessert table.

Storage & Freezing

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps for up to 5 days in a covered container.
Freezer: Wrap slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Do you taste the zucchini in this cake?
Not at all! Zucchini adds moisture but blends right into the peanut butter flavor.

Can I use chunky peanut butter?
Yes, but the texture will be different—expect extra crunch in each bite.

Can I make this cake gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free baking blend.

Can I frost it instead of drizzling peanut butter?
Yes! A cream cheese or chocolate frosting would pair beautifully.

Nutrition Facts (Per Serving, approx. 12 servings)

Calories	310
Total Fat	18g
Saturated Fat	4g
Cholesterol	15mg
Sodium	220mg
Carbohydrates	32g
Fiber	2g
Sugars	18g
Protein	7g

Conclusion

This Peanut Butter Zucchini Cake is everything you want in a dessert—moist, flavorful, and irresistibly nutty. Whether you’re baking for a family dinner, a party, or simply to treat yourself, this cake will quickly become a favorite. With its simple preparation and decadent flavor, it’s a recipe worth making again and again.

If you loved this cake, don’t miss out on other crowd-pleasers like my Creamy Tuscan Salmon or Easy Cheeseburger Pasta Skillet for your next dinner inspiration.