Peanut Butter Zucchini Cake

Peanut Butter Zucchini Cake is a delightful and moist dessert that combines the rich flavors of peanut butter with the subtle sweetness of zucchini. This cake is perfect for satisfying your sweet tooth while sneaking in some veggies. It’s an ideal treat for any occasion, from casual gatherings to special celebrations.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup creamy peanut butter
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini

For the Frosting:

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1-2 tbsp milk
• 1 tsp vanilla extract

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. Prepare the Batter: In a large bowl, beat together the granulated sugar, brown sugar, peanut butter, vegetable oil, eggs, and vanilla extract until smooth.
4. Mix in Zucchini: Stir in the grated zucchini until well incorporated.
5. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
7. Make the Frosting: In a separate bowl, beat together the peanut butter and softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until fluffy.
8. Frost the Cake: Once the cake has cooled, spread the frosting evenly over the top before slicing.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: Approximately 1 hour
• Servings: 12

Variations

• Nutty Addition: Add chopped nuts, such as walnuts or pecans, to the batter for added texture.
• Chocolate Twist: Mix in chocolate chips for a decadent chocolate-peanut butter experience.
• Spiced Up: Enhance the flavor by adding a pinch of nutmeg or ginger to the dry ingredients.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Reheating: To enjoy the cake warm, microwave individual slices for about 10-15 seconds.

10 FAQs

1. Can I use crunchy peanut butter?
   Yes, crunchy peanut butter can be used for added texture.
2. Can I replace the vegetable oil?
   You can substitute with melted coconut oil or unsweetened applesauce for a healthier option.
3. What if I don’t have zucchini?
   Grated carrots can be a suitable alternative for the zucchini.
4. Is this cake gluten-free?
   For a gluten-free version, use a 1:1 gluten-free flour blend.
5. How can I tell when the cake is done?
   Insert a toothpick into the center; if it comes out clean, the cake is done.
6. Can I freeze this cake?
   Yes, you can freeze the cake without frosting for up to 3 months.
7. How should I store the frosting?
   Store leftover frosting in the refrigerator for up to a week; rewhip before using.
8. Can I make mini cakes?
   Yes, you can use a muffin tin to make individual mini cakes.
9. How can I make it sweeter?
   Adjust the sugar to your taste, or add a sweet topping like chocolate drizzle.
10. Can I add cocoa powder to make it chocolate?
    Yes, replace a portion of the flour with cocoa powder for a chocolate version.

Conclusion

Peanut Butter Zucchini Cake is a deliciously moist dessert that offers a unique twist on traditional cake recipes. With its rich peanut butter flavor and the added moisture from zucchini, this cake is sure to be a hit among family and friends. Whether served at a gathering or enjoyed as an afternoon treat, it’s a delightful way to indulge your sweet tooth while incorporating a healthy ingredient. Enjoy every slice!

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