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Peanut Butter Zucchini Cake

A moist and flavorful cake combining creamy peanut butter with freshly grated zucchini, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups grated zucchini (about 2 medium zucchinis) Make sure to squeeze out excess moisture.
  • 1 cup smooth peanut butter
  • 3/4 cup sugar
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped nuts (optional) Can use almonds or walnuts.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. Grate the zucchinis using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
Mixing Ingredients
  1. In a large mixing bowl, combine the grated zucchini, peanut butter, sugar, eggs, and vanilla extract until smooth and creamy.
  2. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  3. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. If you’re using chopped nuts, fold them into the batter.
Baking
  1. Pour the batter into your prepared cake pan and spread it evenly.
  2. Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store cake in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze wrapped for up to 3 months.