… because what is life without good food?

Peanut Butter Zucchini Cake

Peanut-Butter-Zucchini-Cake

I really really love zucchini season. That time of year when those prolific little summer squash are just coming out your ears and it seems like they grow from a baby to giant size in a single day (maybe they do!) and then whatever do you DO with it all?

Some people get frustrated by that. I see it as a challenge. I love me a good challenge!

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Usually I make at least one chocolate zucchini cake … and this year was no exception, but this year, I thought what about a peanut butter zucchini cake? Wouldn’t THAT be good?

So I tweaked my chocolate zucchini cake recipe to make it a peanut butter zucchini cake. And it was wonderful. Such a lovely texture, perfect peanut butter flavor, with just a bit of chocolate.

After sharing this lovely cake with my yoga friends, one of my yoga friends who never bakes asked me for the recipe. I knew I wouldn’t have time to get it up on the blog for a while, so I just typed it up and sent it to her. It was so fun to see the enthusiasm in her eyes. This is what makes me happy, why I do this blogging thing. When someone is so excited about a recipe that they want to make it themselves, make it their own–that brings my heart just SING!

Peanut Butter Zucchini Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 12 - 24 servings

Peanut Butter Zucchini Cake

Ingredients

    Dry ingredients:
  • 1 3/4 cup all purpose or white whole wheat flour
  • 1/4 cup flaxmeal
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons almond meal or peanut butter powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon powdered Chimayo chile (or cayenne ... optional)
  • 1 1/4 cups white sugar
  • Wet ingredients:
  • 3 eggs
  • 2 Tablespoons oil
  • 1/2 cup nonfat plain or vanilla yogurt
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • 1/2 cup peanut butter, melted
  • For the top: 1/2 - 3/4 cup good quality chocolate or peanut butter chips (or a mix of both)

Instructions

  1. Preheat the oven to 350 F. In a large bowl, mix the dry ingredients for the cake.
  2. Add the liquid ingredients and stir it all together until everything is mixed well.
  3. Spray a 9×13 inch pan with cooking spray, pour in the batter, spread it around in the pan and sprinkle with the chocolate and/or peanut butter chips.
  4. Bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/peanut-butter-zucchini-cake/

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This recipe was shared at Foodie Friends Friday and Weekend Potluck.

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2 Responses

  1. Beverley Press

    What a beautiful cake Ann, I ready your blog all the time and had to comment on this particular one . It oozes flavour and healthy ingredients. have a great weekend and Namaste xoxo

    September 23, 2017 at 3:51 am

  2. Ann

    Thank you so much, Beverley! I really love peanut butter (and zucchini) so this cake is close to my heart.

    October 2, 2017 at 7:29 pm