Name: Peanut Butter Zucchini Cake – Moist, Nutty & Finished with Chocolate Icing
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1 1/2 cups granulated sugar; 3 large eggs; 3/4 cup vegetable oil; 3/4 cup creamy peanut butter; 2 tsp vanilla extract; 2 cups grated zucchini (unpeeled); 1 cup semi-sweet chocolate chips (for the icing); 1/2 cup heavy cream (for the icing)

This Peanut Butter Zucchini Cake is the perfect combination of rich peanut flavor, moist texture from the zucchini, and a luscious layer of chocolate icing to top it all off. It’s a simple yet indulgent dessert that lets me sneak some veggies into a treat without compromising on taste. The result is a perfectly balanced cake—soft, nutty, chocolaty, and irresistible.

Why You’ll Love This Recipe

I love how this cake gives a whole new purpose to zucchini—it melts into the batter, adding moisture and structure without making the cake taste like vegetables. The peanut butter adds a savory richness that pairs so well with the sweet, soft crumb of the cake. I find that the chocolate icing is what takes this dessert over the top. Whether I'm serving it for a family gathering or just treating myself, it never fails to impress. It’s also a great way for me to use up that extra zucchini sitting in the fridge.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Granulated sugar
Eggs
Vegetable oil
Creamy peanut butter
Vanilla extract
Grated zucchini (unpeeled)
Semi-sweet chocolate chips (for the icing)
Heavy cream (for the icing)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch baking pan.
In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, I beat the sugar, eggs, oil, peanut butter, and vanilla until smooth and well combined.
I fold in the dry ingredients, then gently stir in the grated zucchini until evenly distributed.
I pour the batter into the prepared pan and bake for about 35–40 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, I make the icing by melting the chocolate chips and heavy cream together in a small saucepan over low heat, stirring until smooth.
Once the cake is completely cooled, I spread the chocolate icing over the top and let it set before slicing.

Servings and timing

This recipe makes approximately 12 to 16 servings, depending on how I slice it. It takes about 15 minutes to prepare and 35 to 40 minutes to bake, with an additional 20 minutes to cool and frost—so I plan for about 1 hour and 15 minutes total from start to finish.

Variations

I sometimes swap the creamy peanut butter with crunchy for added texture.
If I’m feeling extra indulgent, I stir in a handful of mini chocolate chips or chopped nuts into the batter.
For a lighter version, I’ve used applesauce in place of some of the oil and it still turns out great.
I’ve also tried a cream cheese frosting instead of chocolate, and it brings a whole different flavor profile that I enjoy.
For a gluten-free option, I use a 1:1 gluten-free flour blend with excellent results.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. For longer storage, I keep it in the fridge for up to 5 days. To freeze, I wrap individual slices tightly and store them in a freezer-safe bag for up to 2 months. I let slices thaw at room temperature or warm them slightly in the microwave if I want a soft, just-baked feel.

FAQs

What does zucchini do in this cake?

Zucchini adds moisture and helps keep the cake soft and tender without changing the flavor. It basically melts into the batter while baking.

Can I use natural peanut butter?

I’ve tried it, but I find that the consistency can make the cake a little greasy or dense. I prefer using regular creamy peanut butter for better texture.

Do I need to peel the zucchini?

No, I leave the skin on. It adds color and nutrients, and it becomes soft and unnoticeable after baking.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. I wait to add the icing until just before serving so the top stays smooth and fresh.

Is this cake suitable for kids?

Absolutely. Kids love the peanut butter and chocolate combo, and they won’t even notice the hidden vegetables.

Conclusion

This Peanut Butter Zucchini Cake has quickly become one of my go-to recipes when I want something comforting, moist, and a little different. It brings together the nutty richness of peanut butter, the natural softness of zucchini, and the indulgent finish of chocolate icing in a way that feels both homey and special. Whether I’m baking for a crowd or just for myself, it always hits the spot.