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A moist and tender cake made with grated zucchini for moisture and creamy peanut butter for rich flavor, topped with a light peanut butter cream cheese frosting.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter (for frosting)
  • 2 cups powdered sugar
  • 2 tablespoons milk (add more if needed)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch pan or two 9-inch round pans.
  2. In a large bowl, whisk together 1 cup creamy peanut butter, 1 cup granulated sugar, and 1/2 cup packed brown sugar until smooth.
  3. Beat in 3 large eggs one at a time, mixing well after each addition.
  4. Stir in 1/2 cup vegetable oil and 1 teaspoon vanilla extract until combined.
  5. In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
  6. Slowly add the dry ingredients to the wet mixture, folding gently until just combined to avoid overmixing.
  7. Grate about 2 cups zucchini (from approximately 2 medium zucchini) and gently squeeze out excess moisture with a towel.
  8. Fold the grated zucchini into the batter until evenly distributed.
  9. Pour the batter into the prepared pan(s) and smooth the top.
  10. Bake for 40–50 minutes, checking at 40 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs.
  11. Cool the cake in the pan on a wire rack for at least 30 minutes and cool completely before frosting.
  12. To make the frosting, beat 4 ounces softened cream cheese with 1/4 cup creamy peanut butter until smooth.
  13. Gradually add 2 cups powdered sugar until the frosting is light and fluffy, then stir in 2 tablespoons milk and 1/2 teaspoon vanilla, adding more milk a splash at a time to reach desired spreadability.
  14. Once the cake is completely cool, spread the peanut butter cream cheese frosting evenly on top or between layers.
  15. Slice and serve.

Notes

Grate the zucchini finely and gently squeeze out extra water with a kitchen towel to keep the batter moist but not too wet., Mix the batter just until the dry ingredients blend into the wet ingredients to avoid a dense cake., Start checking the cake at around 40 minutes to prevent overbaking and maintain moisture., Substitute grated carrots for zucchini if zucchini is not available, which offers similar moisture and subtle sweetness., Use sunflower seed butter instead of peanut butter for a nut-free version., Whole wheat flour can replace all-purpose flour for a healthier twist., Reduce sugar or use sugar alternatives like stevia, as zucchini adds natural sweetness., Store leftover frosted cake in an airtight container in the refrigerator for up to 4 days., Unfrosted slices can be tightly wrapped and frozen for up to 3 months., Cupcake option: fill liners 2/3 full and bake 20-25 minutes, checking doneness with a toothpick.

Nutrition

Find it online: https://cookingcrumbs.com/moist-peanut-butter-zucchini-cake-recipe/