Chocolate Zucchini Cake with Chocolate Peanut Butter Glaze

So I used up a HUGE zucchini our daycare provider gave us the other day in this cake.  Oh....this cake....I cannot express how good it is in words.

But then it got even better.  You know, because I cannot live good enough alone.  I then poured on a chocolate peanut butter glaze.  I almost died.

We ate slice after slice for our after dinner snacks for the next week.  It kept awesome in the fridge and was promptly followed by a nice ice cold glass of milk.

I just cannot express how good this is anymore, so I'm just going to shut up and give you the recipe.  You'd be a fool not to try.

Chocolate Zucchini Cake with Chocolate Peanut Butter Glaze
2 1/2 c. flour
1/2 c. cocoa or 2 packets Nestle pre-melted baking chocolate
1 t. baking soda
1 t. salt
1 1/2 c. sugar
3 eggs
1 c. canola oil
2 t. vanilla
2 c. packed and drained shredded zucchini

Preheat oven to 350 degrees.  Grease two loaf pans or one 9x13 pan.  With an electric mixer or stand mixer, beat eggs and sugar until fluffy.  Add in oil, vanilla and melted chocolate (if using Nestle packets).  Sift together flour, cocoa (if using cocoa), baking soda and salt.  Add dry ingredients to wet mixture.  Fold in shredded zucchini.  Pour into pans.  Bake for 50-60 minutes or until toothpick inserted comes out clean.

Glaze:  In a small bowl, mix together 1 Nestle pre-melted chocolate packet, 2 T. peanut butter, 2 T. sugar, and enough hot boiling water to make a glaze.  Start with a few tablespoons, adding more until a thin glaze consistency.  Immediately pour over warm cake.

Serve warm or store in fridge to keep for later.