Peanut Butter Zucchini Sheet Cake for 20

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 13x9 inch sheet pan or line it with parchment paper. Grate the zucchini and use a clean kitchen towel to squeeze out excess moisture.
2. In a large bowl, beat the peanut butter, brown sugar, and granulated sugar until smooth.
3. Add eggs one at a time, followed by the vanilla and oil, beating until the mixture is glossy.
4. Fold in the flour, baking soda, and salt, then stir in the grated zucchini until just combined.
5. Spread the batter evenly across the pan. Bake for 35–40 minutes until the edges pull away slightly and a toothpick inserted in the center comes out clean.
6. While the cake cools, melt the butter in a microwave-safe bowl. Whisk in cocoa powder, powdered sugar, milk, and vanilla until smooth.
7. Pour the chocolate glaze over the warm cake and spread quickly to the edges.