This Moist Peanut Butter Zucchini Cake is a wonderful blend of flavors! With peanut butter and zucchini, it’s soft, sweet, and surprisingly tasty. Perfect for a snack or dessert!
I love how the zucchini keeps the cake super moist while adding a sneaky dose of vegetables. Plus, who could resist that peanut butter goodness? It’s hard to have just one slice! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake that gives it structure. You can use whole wheat flour for a slightly nuttier flavor, or a gluten-free flour blend if you need to avoid gluten.
Peanut Butter: Creamy peanut butter adds richness and flavor. You can substitute it with almond butter or sunflower seed butter if you want a different taste or need to avoid peanuts.
Zucchini: The star ingredient! Make sure to squeeze out excess moisture to prevent a soggy cake. If zucchini isn’t available, you can use finely grated carrots or apples in a pinch.
Buttermilk: This adds moisture and a slight tang. If you don’t have it, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
How Do I Make Sure My Cake is Perfectly Moist?
Getting a moist cake can be tricky, but here are some tips to achieve that perfect texture:
- Use freshly grated zucchini and make sure to squeeze it well to remove any excess water before adding it to the batter.
- Don’t overmix the batter! Mix just until combined to keep it light and fluffy.
- If using nuts or chocolate chips, fold them in gently to avoid dense pockets in your cake.
- Check your cake at the lower end of the baking time. It’s better to underbake slightly than to overbake, which can dry it out.
With these tips, you’ll create a deliciously moist Peanut Butter Zucchini Cake that everyone will love!
How to Make Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or milk
Others:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- Optional: 1/2 cup chopped walnuts or chocolate chips
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, it’s good to let it cool for about 10 minutes before transferring it to a wire rack. So, overall, plan for about 1 hour for prep and baking, plus some extra time for cooling.
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9-inch square or round cake pan. This will help your cake come out easily after baking.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that your leavening agents are evenly distributed throughout the flour.
3. Creaming the Butter and Sugars:
In a large bowl, cream together the softened butter, peanut butter, and granulated sugar. Use an electric mixer to beat the mixture until it’s light and fluffy. This step adds air and helps make the cake tender.
4. Adding Eggs and Flavor:
Beat in the eggs one at a time, making sure to mix well after each addition. Add the vanilla extract and combine thoroughly.
5. Combining Dry and Wet Ingredients:
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients. Mix just until everything is combined to avoid a tough cake.
6. Adding the Zucchini:
Gently fold in the grated zucchini. If you’re using walnuts or chocolate chips, now is the time to add them in as well. This will keep the cake moist and add extra flavor!
7. Baking the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.
9. Optional Frosting:
If you’d like, once the cake has cooled, you can frost it with cream cheese frosting or a peanut butter frosting for an extra treat.
Enjoy your moist and flavorful Peanut Butter Zucchini Cake! It’s a sweet and satisfying way to enjoy a little veggie goodness! 🍰
FAQ for Moist Peanut Butter Zucchini Cake
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini, you can use finely grated carrots or applesauce as alternatives. Just remember to squeeze out excess moisture if using carrots!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, or freeze slices for up to 3 months.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be used for a nuttier flavor, but note that it may make the cake denser. You can also use a mix of both for a balanced texture.
How Can I Make This Cake Vegan?
To make a vegan version, substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use a plant-based butter and milk alternative.
