Peanut Butter Zucchini Cake With Piece Cut
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Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top. If you love peanut butter, be sure to try my Peanut Butter Cake with Chocolate Frosting, too!

Peanut Butter Zucchini Cake

Don’t worry about seeing zucchini in this recipe title and ingredients; you will not taste it! Zucchini adds so much moisture to muffins and cakes, like my Chocolate Zucchini Muffins and Zucchini Cake. Once you use it, you will be hooked! And this peanut butter zucchini cake is no exception; the crumb is so moist with a strong peanut butter flavor in every bite.

Peanut Butter Zucchini Cake With Piece Cut

Peanut Butter Zucchini Cake Ingredients

Peanut Butter: Use creamy peanut butter for both the cake batter and the topping. For the topping, melt the peanut butter to drizzle over the cooled cake.

Buttermilk: If you don’t have any on hand, make your own homemade buttermilk.

Zucchini: Size matters. A large zucchini will be drier. A small zucchini will have more moisture. Certain recipes work best with different sizes. For instance, I use a medium to small zucchini with this recipe because I want the moisture the zucchini brings, but I use a large zucchini for my Double Chocolate Zucchini Cupcakes. Peel the zucchini for this recipe. And, be sure to remove any seeds if there are any.

Peanuts: For a nutty crunch, I like to add chopped peanuts on top of the peanut butter drizzle. However, you can certainly leave those off the cake if you prefer.

How to Add Zucchini to Cake

Baking with Zucchini

When using zucchini in recipes there are a couple of tips & tricks that help to make sure your baked goods are perfect!

-Use the fine side of your grater. Coarser pieces will have a slightly more noticeable flavor and texture in a finished cake or bread recipe. 

-Some recipes ask that the zucchini is pressed well with a clean towel to soak up excess moisture or to prevent whatever your baking from getting too soggy. Pay close attention to the recipe that you are making with zucchini as the level of moisture they provide is important. For instance, in this recipe, the zucchini is the main source of moisture and should not be drained. 

Adding Peanut Butter to Peanut Butter Zucchini Cake

How to Make Peanut Butter Zucchini Cake

Once the zucchini is peeled and shredded, it’s easy to get this cake baked and ready to enjoy! If you love peanut butter, you will love this cake! To get started, first, to a large bowl, add the peanut butter, brown sugar, egg, vanilla, and buttermilk. Mix by hand until all the ingredients are blended.

Next, add the dry ingredients–the flour, salt, and baking soda. The batter will be dry, but that is what the zucchini is for! Adding the undrained, shredded zucchini will give the batter (and the cake) the moisture it needs. Fold in the zucchini and pour the batter into a 9-inch cake pan.

Bake the cake for 25-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. Let the cake cool completely before drizzling on the melted peanut butter and adding the chopped peanuts. Enjoy!

Piece of Peanut Butter Zucchini Cake

Butterscotch Zucchini Bars

Banana Zucchini Muffins

The Best Zucchini Bread

Chocolate Zucchini Cake

Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top.






Peanut Butter Zucchini Cake

Servings: 8

Calories: 436 kcal

Author: Amanda Rettke–


  • 1
    (258g) creamy peanut butter
  • 1
    (200g) brown sugar,
  • 1
    room temperature
  • 1
    vanilla extract
  • ¼
    (61g) buttermilk

  • cups
    (187.5g) all-purpose flour
  • ½
  • ½
    baking soda
  • 1
    peeled, shredded, and undrained with no seeds (small to medium size)


  • ½
    (129g) creamy peanut butter,
  • chopped peanuts,
  1. Preheat oven to 350°F and grease a 9-inch round cake pan.

  2. In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well combined.

  3. Add the flour, salt, and baking soda to the peanut butter mixture. (The batter will be dry, but the undrained zucchini will bring in moisture.)

  4. Fold in the shredded, undrained zucchini.

  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.

  6. Let the cake cool before adding the melted peanut butter and chopped peanuts (optional).

Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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