There’s something about the smell of peanut butter baking in the oven that just pulls you in. This peanut butter zucchini sheet cake brings together unexpected flavors in a way that feels both familiar and new. It’s the kind of dessert that makes you pause whatever you’re doing, even if just for a moment, to appreciate the simple joy of mixing batter on a slow afternoon.
I remember the last time I made this cake—it was one of those lazy Sundays when my mind wandered between reading a book and checking on the oven every ten minutes. Somewhere between folding the shredded zucchini into the batter and scraping the last bit into the pan, I realized I forgot to preheat the oven. So, I stood there for a few extra minutes, stirring the batter a bit more than needed, which somehow made it feel like my own little ritual. The creamy frosting that topped the cooled cake was just the right balance of sweet and nutty, and biting into a piece felt like a soft, comforting hug.
Why You’ll Love It:
- The moist texture comes from zucchini, making it feel a bit lighter than your typical peanut butter dessert.
- It’s simple—and that’s kind of the point. No fancy techniques, just good ingredients coming together.
- The peanut butter frosting is rich and creamy, but not overwhelmingly sweet, so you don’t feel like you’re eating pure sugar.
- It’s baked in a sheet pan, so sharing is easy and clean-up is minimal.
- Adding chopped peanuts is optional, so you can skip them if you’re not into extra crunch or nut allergies.
If you’re worried about the zucchini flavor being too strong, don’t be—it melts into the cake in a way that adds moisture without standing out. The first time I told someone there was zucchini in a peanut butter cake, they didn’t believe me until I told them after the first bite.
PrintTaste of Home Peanut Butter Zucchini Sheet Cake
A moist and flavorful sheet cake combining the goodness of zucchini with rich peanut butter, topped with a creamy peanut butter frosting. Perfect for gatherings or a delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini, squeezed dry
1/2 cup buttermilk
1/2 cup chopped peanuts (optional)
For the frosting:
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, brown sugar, and peanut butter with an electric mixer until creamy and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the peanut butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Fold in the grated zucchini and chopped peanuts if using.
Pour the batter evenly into the prepared sheet pan and spread it out smoothly.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
For the frosting, beat the softened butter and peanut butter together until smooth.
Gradually add the powdered sugar, alternating with milk, beating until the frosting is creamy and spreadable.
Stir in the vanilla extract.
Spread the frosting evenly over the cooled cake.
Cut into 12 squares and serve.
Kitchen Notes: The equipment needed is straightforward—just a basic mixer and a sheet pan will do. I usually serve this cake slightly chilled, which lets the peanut butter frosting set nicely without feeling too hard. It pairs surprisingly well with a cup of strong black coffee or a glass of cold milk. Sometimes, I’ve tried swapping out half the peanut butter for almond butter, but that changes the texture a bit, so I haven’t fully decided if I prefer it that way. Also, if you’re feeling adventurous, a sprinkle of cinnamon in the batter adds a nice warmth without overpowering the peanut butter. For an extra touch, some grated carrot mixed in with the zucchini can add subtle sweetness and a bit of color.
FAQ:
Can I make this cake gluten-free? I haven’t tested it fully, but swapping in a gluten-free flour blend might work if you’re careful about the moisture balance.
How long does the frosting keep? It stays fresh on the cake for a couple of days at room temperature, but if your kitchen is warm, refrigeration helps.
Can I use natural peanut butter? The texture may be a little different, and the frosting might be a bit thinner, but it’s worth experimenting.
Give this peanut butter zucchini sheet cake a try next time you want something comforting but a little different. It’s a quiet kind of delicious, one you can savor with a moment to yourself or share with friends who appreciate a twist on classic flavors.