Peanut Butter Zucchini Cake
Peanut Butter Zucchini Cake is a moist and dense cake full of peanut butter flavor with even more peanut butter drizzled on top.
Servings: 8
Calories: 436kcal
Ingredients
Cake
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¼ cup (61 g) buttermilk
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup zucchini, peeled, shredded, and undrained with no seeds (small to medium size)
Toppings
- ½ cup (129 g) creamy peanut butter, melted
- chopped peanuts, optional
Instructions
- Preheat oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well combined.
- Add the flour, salt, and baking soda to the peanut butter mixture. (The batter will be dry, but the undrained zucchini will bring in moisture.)
- Fold in the shredded, undrained zucchini.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
- Let the cake cool before adding the melted peanut butter and chopped peanuts (optional).
Nutrition
Calories: 436kcal