Directions

1. 1

   Preheat your oven to 400°F. In a large bowl, whisk together the granulated sugar, all-purpose flour, salt, and baking soda until evenly combined. Set this dry mixture aside.

2. 2

   In a large saucepan over medium heat, combine the drained grated zucchini, 1 cup creamy peanut butter, and 1/3 cup milk. Stir constantly until the mixture is melted, smooth, and well blended.

3. 3

   Remove the pan from heat. Add the eggs and water to the warm peanut butter mixture, stirring until the eggs are fully incorporated and the mixture is well combined.

4. 4

   Pour the wet mixture into the bowl with the flour mixture, stirring gently until just combined. Do not overmix; stop when no dry flour streaks remain.

5. 5

   Spread the batter evenly into a greased jelly roll pan (approximately 10 x 15 inches). Bake for approximately 18 minutes or until a toothpick inserted in the center comes out clean.

6. 6

   While the cake bakes, prepare the frosting. In a medium saucepan over medium heat, combine 1 cup creamy peanut butter, 1/2 cup unsalted butter, 1 3/4 cups granulated sugar, and 2 1/2 cups packed brown sugar. Stir constantly until the mixture is completely melted and smooth.

7. 7

   Once the frosting mixture reaches a rolling boil, maintain the boil for exactly 1 minute while stirring. Remove from heat and let the frosting sit undisturbed for 10 minutes.

8. 8

   Stir the frosting until it is smooth and pour it evenly over the hot cake immediately after removing it from the oven. Allow the cake to cool completely before serving.

9. 9

   Once cooled, cover any leftover cake with foil and store at room temperature.