A delectable and moist cake that combines the unique flavors of peanut butter and zucchini, topped with a luscious peanut butter drizzle.
Ingredients:
For the cake:
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) packed brown sugar
- 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, undrained (from 1 small to medium zucchini, no seeds)
For the topping:
- ½ cup (129 g) creamy peanut butter, melted
- Chopped peanuts, optional
Preparation:
Step 1: Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
Step 2: In a large bowl, mix peanut butter, brown sugar, egg, vanilla, and buttermilk until smooth.
Step 3: Add flour, salt, and baking soda. The batter will be thick and dry.
Step 4: Fold in shredded zucchini (do not drain).
Step 5: Spread batter evenly into prepared cake pan.
Step 6: Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
Step 7: Cool completely before topping with melted peanut butter and chopped peanuts if desired.
Why you’ll love this recipe:
This Peanut Butter Zucchini Cake offers a delightful twist on classic zucchini bread. The peanut butter adds a nutty richness and moistness that perfectly complements the mild flavor of zucchini. It’s a great way to sneak in some extra vegetables while enjoying a delicious treat. The peanut butter drizzle takes it over the top! It is also relatively simple to make, perfect for beginner bakers.
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or whipped cream.
- Enjoy a slice with a cup of coffee or tea for a comforting afternoon snack.
- Cut the cake into squares and serve as part of a dessert buffet.
- Pair it with fresh berries for a balanced flavor profile.
Tips:
- Avoid over-baking to ensure a moist texture. Check for doneness with a toothpick.
- Don’t drain the zucchini after shredding it. The moisture is essential for the cake’s texture.
- For a richer flavor, use natural peanut butter (the kind you have to stir).
- Consider adding chocolate chips or chopped nuts (like walnuts or pecans) for added flavor and texture.
- If you don’t have buttermilk, you can make a substitute by adding 1 ½ teaspoons of lemon juice or white vinegar to ¼ cup of regular milk. Let it sit for 5 minutes before using.
- Make sure all your ingredients are fresh!
Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Nutrition Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size.)
Calories: Approximately 350-400 per slice
Protein: 8-10 grams
Sodium: 200-250 mg
Conclusion:
This Peanut Butter Zucchini Cake is a delicious and unique treat that is sure to impress. The combination of peanut butter and zucchini creates a moist and flavorful cake that is perfect for any occasion. Don’t be afraid to experiment with add-ins and variations to make it your own!
Questions and Answers:
Q1: Can I use a different type of nut butter?
A: Yes, you can substitute almond butter, cashew butter, or sunflower seed butter. Keep in mind that the flavor will change slightly depending on the nut butter you use.
Q2: Can I make this cake gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add about ½ teaspoon of xanthan gum to the batter for better texture.
Q3: Can I freeze this cake?
A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It can be frozen for up to 2-3 months. Thaw completely before serving.
Q4: Can I use yellow squash instead of zucchini?
A: Yes, you can substitute yellow squash for zucchini. The flavor will be slightly different, but it will still work well in the recipe.
Q5: Can I add chocolate chips to the batter?
A: Absolutely! Chocolate chips would be a delicious addition to this cake. About ½ to 1 cup of chocolate chips would be perfect.
