Peanut Butter Zucchini Cake
A delightful dessert that combines the rich flavors of peanut butter with the moistness of grated zucchini, perfect for any occasion.
Ingredients
For the Cake Base
- 2 cups grated zucchini Fresh zucchini is best, but frozen grated zucchini can be used if squeezed dry.
- 1 cup peanut butter Smooth or crunchy based on preference.
- 1 cup sugar Can replace with coconut sugar for a healthier option.
- 1/2 cup brown sugar
- 1/2 cup vegetable oil Can substitute with applesauce for a lower-fat version.
- 3 large eggs Room temperature for better mixing.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped nuts or chocolate chips Optional for additional texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix together the peanut butter, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Stir in the grated zucchini until evenly distributed.
- In another bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the optional nuts or chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Notes
For added flavor, consider adding different nuts, chocolate chips, or even fruit like crushed pineapple.