Zucchini Peanut Cake
A moist zucchini cake infused with peanut flavor and warm cinnamon, perfect for snack time or dessert, appealing to nut lovers and those seeking a unique treat.
Ingredients
Instructions
- Cream oil, sugar, and eggs together in a large bowl.
- Add grated zucchini to the mixture.
- In another large bowl, mix all the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry mixture to the zucchini mixture, mixing well.
- Do not overstir.
- Pour the batter into a greased or lined baking pan.
- Bake at 300°F (150°C) for 1 1/2 hours.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. If you don't have peanuts, you can use walnuts or almonds instead. Make sure to grate the zucchini finely for even distribution and moisture. If your zucchini is particularly large, be sure to squeeze out excess moisture before adding it to the batter.
Serving Suggestions
Serve the Zucchini Peanut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with Coconut Marshmallow Nests for a delightful treat platter. This cake can also be enjoyed as a sweet breakfast option alongside coffee or tea.
Storage & Reheating
Store leftover Zucchini Peanut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Peanut Cake contains roughly 2330 calories, with 29g protein, 283g carbohydrates, and 125g fat. It is an excellent source of protein (59% of the Daily Value), calcium (58% of the Daily Value), and iron (55% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may yield a denser cake, so consider mixing half whole wheat and half all-purpose for a lighter texture.
Can I freeze Zucchini Peanut Cake?
Absolutely! Allow the cake to cool completely before wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
What can I use instead of eggs?
For an egg substitute, you can use a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water equals one egg). This will help bind the ingredients together while keeping the cake moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).