July 23, 2017

Yellow Zucchini Sheet Cake with Chocolate Icing PLUS a Vanilla Bean Paste Giveaway

Sheet cakes are one of my favorite things to make.  Not only are they SO easy to make, but they come together super fast from start to finish and they feed a bunch of people.  Yellow Cake with Chocolate Frosting is such a classic flavor.  It was about time I made a zucchini version.

You will have no idea there is zucchini hidden inside this moist yellow cake.  I even fed it to three picky kids that asked for seconds and thirds and had no idea what was really inside.  It took me a few tries to get it just right.  The cake is so soft with a sweet amazing vanilla flavor and it's topped with a rich and chocolaty icing.  It really is phenomenal and it tastes great for several days.  
Let me just say . . . Good vanilla really does make all the difference.  I have tried many different brands of vanilla bean paste and Blue Cattle Truck Trading Co.'s Mexican Vanilla Bean Paste is THE BEST that I have tried.  I'm serious, not only does it come in a big jar, but it has the best flavor.  Ever since I first tried it, it's the only brand that I use.  They also have the best Mexican Vanilla Extract.  Mexican Vanilla makes everything better :) 
I have some great news . . . I have a jar of Mexican Vanilla Bean Paste to give away to one lucky reader.  Enter using the rafflecopter below the next image.

If you would like to purchase some Mexican Vanilla or Mexican Vanilla Bean Paste, visit www.mexicanvanilla.com and enter discount code: Jenn20 at checkout for 20% off your order.

a Rafflecopter giveaway

The winner of this giveaway is Betty P.  Congratulations :)

Yellow Zucchini Sheet Cake with Chocolate Icing
From: Jenn@eatcakefordinner
(Printable Recipe)

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
3 large eggs
1/2 c. buttermilk
1 Tbl. Blue Cattle Truck Trading Co. Mexican Vanilla Extract
     or 1 Tbl. Mexican Vanilla Bean Paste
2 c. shredded zucchini, peeled or unpeeled

Chocolate Icing
3 1/2 c. powdered sugar
1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/3 c. buttermilk
1 tsp. Blue Cattle Truck Trading Co. Mexican Vanilla Extract

Preheat oven to 375 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 and add to the dry ingredients along with the eggs, buttermilk, vanilla and zucchini.  Whisk together until combined.  Pour into a well greased 13''x18''x1'' jelly roll pan and spread out evenly.  Bake for 18 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Top will be browned.   Remove from oven and top with icing while the cake is hot.

For the Chocolate Icing:  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 no lumps of cocoa remain.  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.  Top with sprinkles, if desired.  Allow to cool, slice and serve.  

This post is sponsored by Blue Cattle Truck Trading Co. All opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love and use in my own kitchen.

Linked up to The Weekend Potluck!


  1. Do you need to squeeze the moisture out of the zucchini before adding to the batter?

    1. No, you don't. The cake needs the extra liquid from the zucchini.

  2. I have a couple of zucchini almost ready to pick. I know what I'm doing with them. I have made anything sweet yet this summer. I'd love t try this vanilla bean paste.

    Wishes for tasty dishes,


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