Taste 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.