This Moist Peanut Butter Zucchini Cake is a sweet surprise! It blends rich peanut butter with tender zucchini to create a soft, delicious treat that’s perfect for snacking.
I love how this cake sneaks in veggies so you can feel a bit virtuous while enjoying it. Pair it with a glass of milk, and you’ve got a charming dessert that makes everyone happy!
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, but you can substitute with whole wheat flour for a nuttier taste and extra fiber. Just note it may alter the texture slightly, making the cake denser.
Peanut Butter: Creamy peanut butter adds smoothness. If you want a nut-free version, try using sun butter or almond butter instead. Just ensure it’s a similar consistency to peanut butter for the best results.
Zucchini: Fresh grated zucchini is key for moisture. If zucchini isn’t on hand, you can substitute with finely grated carrots. They’ll add a lovely sweetness and moisture too!
Buttermilk: If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. This makes a great substitute!
How Can I Ensure My Cake Stays Moist?
To keep your cake as moist as possible, focus on these key steps:
- Don’t over-mix the batter. Once you combine the wet and dry ingredients, mix just until incorporated.
- Using fresh, grated zucchini not only adds flavor but is crucial for moisture. Squeeze out excess liquid if it seems too watery.
- Check for doneness carefully. Overbaking will dry it out, so use the toothpick test—if it comes out with a few moist crumbs, it’s perfect!
Moist Peanut Butter Zucchini Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup buttermilk (or milk with 1 tsp vinegar)
- Optional: 1/2 cup chopped peanuts or chocolate chips for added texture
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and then around 40-45 minutes to bake. Plus, make sure to let it cool completely before serving, which will add about 15 minutes. So, you’re looking at around 1 hour and 15 minutes total time, but it’s so worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, take a moment to grease and flour a 9×13-inch baking pan. This will help your cake come out effortlessly after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. It’s important to mix these dry ingredients well to ensure even rising. Set this bowl aside for now!
3. Cream the Wet Ingredients:
In a large mixing bowl, use either a hand mixer or a whisk to beat together the creamy peanut butter and vegetable oil until smooth. Then, add in the granulated sugar and brown sugar, mixing until everything is creamy and blended together.
4. Add Eggs and Vanilla:
Next, add the two eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract for that lovely flavor boost!
5. Incorporate the Zucchini:
Now it’s time to mix in the grated zucchini. This adds incredible moisture and flavor, so make sure to blend it well into the mixture.
6. Combine Dry and Wet Ingredients:
Begin to alternate adding the dry ingredients and the buttermilk into the wet mixture. Start with a little bit of the dry mix, then a splash of buttermilk, and repeat until everything is combined. Remember not to over-mix; just stir until you see no more flour!
7. Fold in Extras:
If you want a little extra crunch or sweetness, gently fold in those chopped peanuts or chocolate chips now. They can really take your cake to the next level!
8. Pour and Bake:
Pour the batter into your prepared baking pan and smooth the top with a spatula. Pop it in the oven and bake for 40-45 minutes. It’s done when a toothpick inserted into the center comes out clean—no gooey batter should be sticking to it!
9. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Before serving, if you’d like, you can frost it with cream cheese frosting or a peanut butter glaze for that extra treat!
Enjoy your deliciously moist Peanut Butter Zucchini Cake! Perfect for coffee time, dessert, or a sweet snack during the day!
FAQ for Moist Peanut Butter Zucchini Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just keep in mind that it may result in a denser cake, so you might want to mix it with a bit of all-purpose flour for a lighter texture.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Recipe Vegan?
Certainly! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) and use a plant-based milk and peanut butter that does not contain added dairy. The result will be just as delicious!
What Should I Do If My Zucchini Is Very Watery?
If you find your zucchini is watery, simply squeeze out some excess moisture using a clean kitchen towel before adding it to the batter. This will help ensure your cake doesn’t become too soggy!
