Peanut Butter Zucchini Sheet Cake

Peanut Butter Zucchini Sheet Cake – Zucchini sheet cake is an unexpected twist on a classic that combines the goodness of zucchini with the sweetness of a moist, spiced sheet cake! Pour warm frosting over the cooled cake and spread with a spatula. Batter comes together in 5 minutes; Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using).

Turn off heat and add eggs and water and mix until well blended. Bring to a boil and boil for exactly 60 seconds. This is perhaps the sneakiest and most divine way to eat your zucchini too…don’t worry, you can’t taste it at all. Add in flour mixture stirring until combined.

Peanut Butter Zucchini Sheet Cake

In a large bowl, using a hand mixer, cream together the peanut butter, butter and brown sugar. Preheat oven to 350°. In a large bowl, cream peanut butter, butter and brown sugar until blended.

Pour into greased sheet cake pan. In a large bowl, mix together the peanut butter, brown sugar, egg, vanilla extract, and buttermilk until well combined. Add the flour, salt, and baking soda to the peanut butter mixture.

Preheat the oven and grease a 9×5 inch metal loaf pan with baking spray or vegan butter. 17 sheet cake recipes you’ll make again and again. Uses up a bountiful summer vegetable;

Zucchini sheet cake print this zucchini sheet cake is so moist and delicious! Step 1 preheat oven to 400 in a large bowl whisk together sugar, flour, salt, and baking soda. 20 mins cook time 1 hr decadent, moist and rich dark chocolate cake topped with a creamy peanut butter frosting.

The Best Peanut Butter Sheet Cake Back for Seconds