July 12, 2015

Chocolate Zucchini Sheet Cake

Okay . . . let me just say - this cake is amazing!  Have you ever had a chocolate sheet cake or Texas sheet cake?  This zucchini cake is just like that, but with the addition of zucchini.  It's dense, moist, rich and very chocolaty.  You can't even tell there is zucchini in it.   

My zucchini plants are going to be out of control this year.  Yes, I said plants, not plant.  Everyone knows that ONE zucchini plant is more than enough for a family and it's hard to keep up with even one plant.  BUT, the first zucchini plant that I planted looked like it was going to die, so I was worried and planted another.  Well, my friends, both plants survived (of course they did!) and are already producing a lot of zucchini.  If you have any good zucchini recipes, pass them along my way :)  

For now, you guys seriously need to make this cake.  You will LOVE it.  
Aren't sheet cakes the best?  They are a cinch to make and are perfect for feeding a large group.  

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Chocolate Zucchini Sheet Cake
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture) 

2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter
1/4 c. unsweetened cocoa powder
3 eggs
1/2 c. buttermilk
2 tsp. vanilla
2 c. shredded zucchini, peeled or unpeeled

Chocolate Frosting
3 1/2 c. powdered sugar
1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/3 c. buttermilk
1 tsp. vanilla

Preheat oven to 350 degrees.  For the Cake: In a large bowl, combine the flour, sugar, baking soda, baking powder and salt; set aside.  In a small saucepan over medium heat, melt the butter; add the cocoa powder and stir until smooth and combined.  Bring to a boil, remove from heat and add to the dry ingredients along with the eggs, buttermilk, vanilla and shredded zucchini.  Mix until well combined.  Pour into a greased 13''x18''x1" baking sheet and spread out evenly.  Bake for 17-20 minutes or until top springs back when lightly touched.  Remove from oven and top with frosting.   

For the Chocolate Frosting:  Add powdered sugar to a large bowl; set aside.  In a small saucepan over medium heat, melt the butter; add the cocoa powder and buttermilk and stir until smooth and combined.  Bring to a boil, remove from heat and pour over the powdered sugar.  Add the vanilla and whisk together until smooth and creamy.  Pour over hot cake and spread out evenly.  Allow to cool, slice and serve.  

Jenn's Notes: I usually peel half of the zucchini.  My cake is perfect right around 17-18 minutes.     


  1. Sigh, and I thought I would be good and make more savoury courgette recipes this year. I loved this at first sight,

    There is a creamy cheesy pasta bake I do with it (with terribly dark photos!) that I adore. Sprinkled slices with salt, leave to stand, rinse and squeeze out, soften with a little oil with a chopped onion, stir in mascarpone or ricotta or Philadelphia and some seasoning and garlic, add cooked pasta, bake with a little hard cheese sprinkled on top. The leftovers are even better!

  2. Do you squeeze moisture out of the shredded zucchini before adding it to the batter? I always wonder that, because some recipes say you should and others don't say anything about it at all. Then when measuring 2 cups, would you measure before or after squeezing out moisture?

    1. Hi, sometimes it's hard to know, but I would follow the recipe. If it says to squeeze out the moisture then do and if it doesn't specify, then I wouldn't. Do NOT squeeze out the moisture from the zucchini in this recipe. It does need that to help create a really moist cake. When I measure the zucchini, I just fill the cup until it's full, I don't pack the zucchini in there. Does that make sense? In other recipes that say to squeeze out the moisture, I usually measure the zucchini before I do that unless the recipe specifically says otherwise.