Peanut Butter Zucchini Bundt Cake

Good day and greetings dear Steemian friends,

Today I am giving and sharing with you this delicious and wonderful dessert cake called “Peanut Butter Zucchini Bundt Cake” which I learned from Nordic Ware, courtesy of Marilyn Blankschien of Wisconsin, using the company’s decorative Bundt pan.

This is my first time baking this kind of cake. I’ve baked and tasted zucchini cake many times prior, but not with peanut butter, hence I was curious about this one. And after tasting it the cake is actually delicious. If you like the “Reese’s Peanut Butter Cups,” well, this cake taste almost just like that chocolate but with a little hint of the zucchini. Hopefully, you too like the taste of this cake.

Ingredients:

2 ½ c. all-purpose flour
1 ¼ tsp. baking soda
¾ tsp. salt
10 tbl. unsalted butter, softened
⅔ c. creamy peanut butter
1 c. sugar
1 c. brown sugar
5 large eggs
1 ½ tsp. pure vanilla extract
1 ¼ c. fresh zucchini, finely shredded
2 oz. milk chocolate, grated

Steps and Procedures:

Preheat oven to 350F degrees or 180C. Spray one 10-12 cup Bundt pan with spray made with flour. Set aside.

In a large bowl, combine butter, peanut butter, brown sugar, sugar, eggs, and vanilla extract. Beat at medium speed until well combined and blended.

In a medium bowl, combine and stir flour, baking soda, and salt.

Then add ⅓ of the flour mixture to the butter-sugar mixture. Stir until well combined. Alternatively add and stir in half of the zucchini, then ending with the flour.

Stir in grated milk chocolate using either whisk or spatula.

Pour batter evenly into the sprayed Bundt pan. Bake for 55-65 minutes or until a wooden stick inserted comes out clean.

Remove from the oven and allow it to cool for 10 minutes on a wire rack.

Invert and transfer the cake to a serving platter and cool it completely before glazing if you desire to do so.

Serve with your favorite coffee or tea. Enjoy it heartily.

Glaze:

1 c. confectioners’ sugar
½ tbl. unsalted butter
3 tbl. hot water
2 tbl. peanut butter
¼ tsp. pure vanilla extract
In a small bowl, combine and mix well the sugar, butter, and water.

Stir in peanut butter and vanilla extract.

Add hot water, if needed to thin glaze.

Drizzle the glaze over top of cake allowing it to run down the sides of the cake.

All images are taken by me using iPhone6+