Peanut Butter Zucchini Cake
A moist and delicious cake combining the rich flavor of peanut butter with hidden zucchini.
Equipment
- 9-inch round cake pan Greased for baking.
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup brown sugar, packed
- 1 large egg egg, at room temperature
- 1 teaspoon vanilla extract
- 0.25 cup buttermilk
- 1.5 cups all-purpose flour
- 0.5 teaspoon kosher salt
- 0.5 teaspoon baking soda
- 1 cup zucchini, peeled, shredded, and undrained
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the creamy peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well mixed.
- Add the flour, salt, and baking soda to the peanut butter mixture. The batter may seem dry, but the undrained zucchini will add moisture.
- Gently fold in the shredded, undrained zucchini.
- Pour the batter into the greased cake pan and bake for 25-30 minutes. Check for doneness by inserting a toothpick; it should come out with a few crumbs but no wet batter.
- Allow the cake to cool before drizzling with the melted peanut butter and topping with chopped peanuts if desired.
Notes
For added texture and flavor, consider mixing chopped peanuts into the cake batter before baking.