Description
This moist and flavorful cake combines the richness of peanut butter with the subtle sweetness of zucchini. Topped with creamy peanut butter frosting, it’s a delightful treat for any occasion!
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup creamy peanut butter
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
For the Frosting:
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Prepare the Batter:
- In a large bowl, beat together the granulated sugar, brown sugar, peanut butter, vegetable oil, eggs, and vanilla extract until smooth.
- Mix in the Zucchini:
- Stir in the grated zucchini until evenly combined.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cake:
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Make the Frosting:
- In a separate bowl, beat together the peanut butter and softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until fluffy.
- Frost the Cake:
- Once the cake has cooled, spread the frosting evenly over the top before slicing.
Notes
- For added texture, you can mix in some chopped nuts or chocolate chips into the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
