Ingredients
Scale
- 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 (from 1 small to medium zucchini, no seeds)
- ½ cup (129 g) creamy peanut butter, melted
-
Chopped peanuts, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until the mixture is smooth.
- Gently mix in the flour, salt, and baking soda. The batter will be thick and slightly dry.
- Carefully fold in the shredded zucchini (do not drain).
- Spread the batter evenly into the prepared cake pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
- Allow the cake to cool completely before drizzling with melted peanut butter and sprinkling with chopped peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 436 kcal per serving