Peanut Butter Zucchini Cake – Moist, Nutty & Finished with Chocolate Icing

Ingredients:

For the cake:

1 cup (258 g) creamy peanut butter

1 cup (200 g) packed brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

¼ cup (61 g) buttermilk

1½ cups (187.5 g) all-purpose flour

½ teaspoon kosher salt

½ teaspoon baking soda

1 cup zucchini, peeled, shredded, undrained (from 1 small to medium zucchini, no seeds)

For the topping (Chocolate Icing):