Peanut Butter Zucchini Cake
If you love peanut butter, then this is the cake for you! This rich, dense cake is loaded with peanut butter and zucchini making it super moist, then we drizzled it with peanut butter icing and sprinkled it with chopped nuts to take it over the top, Enjoy!
Servings: 8
Ingredients
PEANUT BUTTER ZUCCHINI CAKE:
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. creamy peanut butter
- 1 c. light brown sugar
- 1/4 c. buttermilk
- 1 lg. egg
- 1 tsp. vanilla extract
- 1 c. shredded zucchini
PEANUT BUTTER ICING:
- 1/2 c. creamy peanut butter melted
- 2 T. confectioners’ sugar
- 1 T. milk
- 1/4 c. chopped peanuts optional
Instructions
- Preheat the oven to 350 degrees. Grease a 9-inch springform pan or 9-inch round cake pan.
- PEANUT BUTTER ZUCCHINI CAKE: In a medium bowl, whisk together the flour, soda, and salt; set aside.
- In a large bowl, using an electric hand mixer, beat the peanut butter, brown sugar, buttermilk, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients, beat until just combined. Fold in the shredded zucchini.
- Spoon the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean or with a few crumbs on it.
- Let the cake cool before adding the peanut butter icing and chopped peanuts.
- PEANUT BUTTER ICING: In a small bowl, whisk the melted peanut butter with confectioners’ sugar and milk until there are no more lumps. Immediately pour into a small zip-top baggie. Snip one corner and drizzle it over the cooled cake and sprinkle with chopped nuts.
- Refrigerate any leftover cake in an airtight container for up to 3 days.
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