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5 from 1 vote

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.
Prep Time15 mins
Cook Time30 mins
Cooling Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Zucchini Cake
Servings: 8
Calories: 436kcal
Author: Amanda Rettke--iambaker.net



  • 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
  • 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)


  • ½ cup (129 g) creamy peanut butter, melted
  • chopped peanuts, optional


  • 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).


Calories: 436kcal