This moist peanut butter zucchini cake is a tasty twist on dessert. With soft zucchini mixed in and delicious peanut butter flavor, it’s a cake that feels rich and comforting!
You won’t even notice the zucchini in there! I love how it adds moisture. Perfect with a cup of tea or coffee, and hey, it can even count as a veggie serving, right? 😉
Key Ingredients & Substitutions
Flour: All-purpose flour is used for structure. You can substitute with whole wheat flour for a fiber boost, or gluten-free flour for a gluten-free option. Be mindful that gluten-free may alter the texture slightly.
Peanut Butter: Smooth or creamy peanut butter works best. If you’re allergic or want alternatives, consider almond butter or sunflower seed butter. They give a different taste but are great substitutes.
Zucchini: Fresh zucchini keeps the cake moist. If zucchini isn’t on hand, you could use grated apples or carrots. Just ensure they are squeezed to remove excess moisture, too!
Sour Cream/Yogurt: This adds creaminess. If you’re looking for lower fat, use Greek yogurt. For a vegan option, try coconut yogurt or a dairy-free alternative.
How Do I Ensure Moisture in My Cake?
The key to a moist peanut butter zucchini cake lies in how you prepare the zucchini and the balance of wet to dry ingredients. Here’s how:
- Grate the zucchini finely and squeeze out excess water with a clean kitchen towel. This helps reduce the cake from being too soggy.
- Make sure to measure ingredients accurately. Too much flour can lead to a dry cake, while adding enough oil and sugars keeps it moist.
- Don’t overmix your batter! Mix until just combined to avoid activating the gluten too much, which can make your cake dense.
Following these tips will give you a delightful, moist cake every time!
How to Make Moist Peanut Butter Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup smooth peanut butter (natural or creamy)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup sour cream or plain Greek yogurt
- Optional: 1/2 cup chopped peanuts or chocolate chips for extra texture
How Much Time Will You Need?
This delicious peanut butter zucchini cake takes about 15 minutes to prepare and around 35-40 minutes to bake. Once baked, cooling may take another 10-15 minutes. So, overall, you’re looking at about 1 hour from start to finish!
Step-by-Step Instructions:
1. Preheat & Prep:
Start by preheating your oven to 350°F (175°C). While it’s heating, grease and flour a 9×13 inch baking pan or two 8-inch round cake pans to ensure your cake will come out easily later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents for an even rise. Set this bowl aside for now.
3. Cream the Peanut Butter & Sugars:
In a large mixing bowl, combine the peanut butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat them together until the mixture is creamy and well combined. This is where the magic starts!
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition to ensure everything is well blended. Then, stir in the vanilla extract for that lovely flavor.
5. Combine with Dry Ingredients:
Now it’s time to bring everything together! Gradually add the dry ingredient mixture to the peanut butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing just until everything is incorporated. This avoids overmixing, which can make the cake tough.
6. Fold in the Zucchini:
Gently fold in the finely shredded zucchini and any optional ingredients like chopped peanuts or chocolate chips until evenly distributed throughout the batter. You’ll love the added texture!
7. Bake the Cake:
Pour the batter into your prepared pan(s) and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Patience is key here!
9. Serve & Enjoy:
For the finishing touch, you can frost your cooled cake with a peanut butter cream cheese frosting or just sprinkle some powdered sugar on top for a simple, elegant look. Slice and enjoy your moist, flavorful peanut butter zucchini cake with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the texture may be denser and slightly drier. You might want to add an extra tablespoon or two of liquid (such as milk or oil) to keep the cake moist.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just be sure to wrap it well to prevent it from drying out!
Can I Freeze the Cake?
Absolutely! Once the cake is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight and enjoy at room temperature!
What Can I Use Instead of Eggs for a Vegan Version?
If you’d like to make this cake vegan, you can substitute each egg with a mixture of 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, allowed to sit for 5 minutes until it thickens. You can also use 1/4 cup of applesauce per egg as an alternative.
These tips will help you enjoy your peanut butter zucchini cake to the fullest, no matter what adjustments you need!
