Description
Indulge in the rich and nutty flavors of this Peanut Butter Zucchini Cake. Moist and decadent, this cake is topped with a luscious peanut butter drizzle that takes it to the next level.
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
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Wet Ingredients: In a mixing bowl, combine peanut butter, brown sugar, egg, vanilla extract, and buttermilk until smooth.
- Add Dry Ingredients: Gradually mix in the flour, salt, and baking soda until just combined.
- Fold in Zucchini: Gently fold in the shredded zucchini until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Drizzle: Allow the cake to cool before drizzling with a peanut butter glaze.
- Serve: Slice and enjoy this delicious Peanut Butter Zucchini Cake!
Notes
- You can sprinkle chopped nuts or chocolate chips on top for extra decadence.
- Make sure to squeeze excess moisture from the zucchini before adding it to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
