Taste of Home Peanut Butter Zucchini Sheet Cake
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
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)
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.