When Peanut Butter Meets Zucchini: A Sheet Cake That Surprises

This peanut butter zucchini sheet cake feels like a secret handed down from a friend who insists you try something a little different yet utterly comforting. It’s one of those recipes that sneaks in a bit of veggie goodness without shouting about it, wrapped in peanut butter’s familiar, nutty warmth. The texture is unexpectedly tender, somewhere between a dense brownie and a fluffy cake, with hints of fresh zucchini that keep every bite interesting.

I remember pulling this cake out of the oven one afternoon, distracted by a phone call, and the aroma filled the kitchen before I even realized. There was this moment where I wondered if the zucchini would be noticeable, but it melted into the batter so perfectly that it only added moisture and a subtle earthiness. The frosting, creamy and rich, was a smooth counterbalance, though I admit I might have spread it on a little unevenly—something about that homemade touch makes it feel right.

• Combines the unexpected freshness of zucchini with the comforting, nutty flavor of peanut butter.
• Moist texture that feels indulgent yet somehow light—though it’s not a diet cake, if that’s what you’re wondering.
• The frosting brings a creamy finish that’s both simple and satisfying; it’s simple — and that’s kind of the point.
• Sheet pan style means it’s easy to share, and leftovers (if there are any) keep well for a few days.

Don’t worry if you’re not a zucchini fan; the cake’s peanut butter personality is front and center enough to win over skeptics. It’s a subtle way to add a bit of veggie love to your baking without tipping the flavor balance.

Taste of Home Peanut Butter Zucchini Sheet Cake

Print Recipe

A moist and flavorful peanut butter zucchini sheet cake that combines the freshness of zucchini with the rich taste of peanut butter, topped with a creamy peanut butter frosting. Perfect for a unique and delicious dessert or snack.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12

Ingredients

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2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini, squeezed dry
1/2 cup buttermilk
1 cup powdered sugar
1/2 cup creamy peanut butter (for frosting)
2 tablespoons unsalted butter (for frosting), softened
2 tablespoons milk (for frosting)

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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 powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, brown sugar, and 1 cup peanut butter together until creamy and smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake for 28 to 30 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.
To make the frosting, beat together the powdered sugar, 1/2 cup peanut butter, 2 tablespoons softened butter, and milk until smooth and creamy.
Spread the peanut butter frosting evenly over the cooled cake.
Cut into 12 squares and serve.

For this recipe, no fancy gadgets are needed—just a reliable pan and a mixer to get that batter smooth. It’s a cake that works well for casual gatherings or an afternoon treat with coffee or tea. I sometimes add a handful of chopped peanuts on top for extra crunch, although I haven’t tested that enough to say it’s a must. You could also try swapping out the buttermilk for plain yogurt if that’s what you have on hand, but the texture might shift a bit. And if you’re feeling adventurous, a dash of cinnamon or a sprinkle of sea salt on the frosting adds a nice twist, though I usually keep it straightforward.

FAQ

Can I use frozen zucchini? Yes, but make sure it’s thoroughly squeezed dry to avoid excess moisture in the cake.

Is the peanut butter flavor very strong? It’s prominent but balanced by the other ingredients, so it’s not overpowering.

How should I store leftovers? Keep covered at room temperature for a couple of days or refrigerate for longer freshness.

Give this peanut butter zucchini sheet cake a try next time you want something a little different but still cozy and familiar. You might just find a new favorite to share.