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.
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 8x8-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.