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Peanut Butter Zucchini Cake

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A delightful cake that marries peanut butter and zucchini for a moist and satisfying dessert experience.

Ingredients

Scale
  • 1 cup peanut butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. Combine the peanut butter, sugar, and brown sugar in a large mixing bowl until smooth and creamy.
  3. Add in the eggs and vanilla extract, mixing until fully incorporated.
  4. Stir in the grated zucchini, ensuring it’s evenly distributed.
  5. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
  6. Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk.
  7. Fold in the chocolate chips if using.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool in the pan for a few minutes before transferring to a wire rack.

Notes

This cake can be made a day in advance and actually improves in flavor. Store leftovers in an airtight container.

Nutrition

Keywords: peanut butter, zucchini, cake, dessert, baking, healthy dessert

Find it online: https://oliviatable.com/peanut-butter-zucchini-cake/