INSTRUCTIONS
- Preheat oven to 350°F and grease a 9-inch round 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. (The batter will be dry, but the undrained zucchini will bring in moisture.)
- Fold in the shredded, undrained zucchini.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter.
- Let the cake cool before adding the melted peanut butter and chopped peanuts (optional).