This Chocolate Zucchini Sheet Cake is a delightful twist on a classic dessert, blending rich cocoa with the subtle sweetness of zucchini. In just 45 minutes, you’ll have a moist, fudgy cake that’s surprisingly light and packed with flavor. The zucchini adds a tender crumb, while the chocolate glaze creates a luscious, velvety finish that’s impossible to resist.
Perfect for any occasion, this cake is a crowd-pleaser that balances indulgence with a hint of wholesome goodness. The warm, chocolatey aroma filling your kitchen is just the beginning—each bite offers a harmonious mix of sweetness and earthy undertones. Plus, it’s a clever way to sneak in some veggies without sacrificing dessert’s decadence!
Ingredients for Chocolate Zucchini Sheet Cake
- Cake:
- 2 cups sugar
- 1 cup plain Greek yogurt (can substitute with sour cream for a tangier flavor)
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder (use Dutch-processed for a richer flavor)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk (any type works, including plant-based alternatives)
- 2 cups shredded fresh zucchini (squeeze out excess moisture for best results)
- 1 Tablespoon vanilla extract
- Frosting:
- 1/2 cup butter or margarine
- 2 Tablespoons cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar (sift for a smoother frosting)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Generously spray a 15x10x1-inch baking pan with non-stick cooking spray.
- Prepare the batter: In a large bowl, cream together the sugar and Greek yogurt until smooth. Add the eggs one at a time, beating well after each addition.
- Mix dry ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the sugar-yogurt mixture.
- Add wet ingredients: Slowly pour in the milk while stirring. Gently fold in the shredded zucchini and vanilla extract until fully combined.
- Bake the cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the frosting: While the cake bakes, combine the butter, cocoa powder, and milk in a saucepan over medium-low heat. Stir frequently until the mixture comes to a boil, then remove from heat.
- Finish the frosting: Whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy. If needed, whisk vigorously to remove any lumps.
- Frost the cake: As soon as the cake comes out of the oven, pour the warm frosting over the top, spreading it evenly with a spatula. Let the cake cool completely before slicing and serving.
Creative Toppings and Serving Ideas
While the warm chocolate frosting is delicious on its own, you can elevate this cake with a few fun toppings. Sprinkle with chopped nuts like walnuts or pecans for a crunchy contrast, or add a handful of mini chocolate chips for extra indulgence. For a fresh twist, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee or a glass of cold milk for the ultimate treat!
How to Store and Reheat for Freshness
This cake stays moist and delicious for days! Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’d like to enjoy it warm, simply microwave a slice for 10-15 seconds or reheat it in a 300°F oven for 5-7 minutes. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months—thaw at room temperature before serving.
Easy Recipe Variations to Try
This recipe is super versatile! Swap the zucchini for shredded carrots or mashed bananas for a different flavor profile. If you’re a fan of spice, add 1 teaspoon of cinnamon or a pinch of cayenne pepper to the batter. For a nuttier taste, mix in 1/2 cup of almond flour with the all-purpose flour. You can also make this cake gluten-free by using a 1:1 gluten-free flour blend instead of regular flour.
Time-Saving Tips for Busy Bakers
To save time, shred the zucchini ahead of time and store it in the fridge in a sealed container. You can also mix the dry ingredients in advance and keep them in a zip-top bag until you’re ready to bake. If you’re short on time, skip the homemade frosting and use a store-bought chocolate frosting instead—just warm it slightly in the microwave for a pourable consistency.
Essential Equipment for Perfect Results
For this recipe, a 15x10x1-inch baking pan is key to achieving the right thickness and texture. A box grater or food processor with a shredding attachment makes quick work of the zucchini. Don’t forget a sifter for the dry ingredients to ensure a smooth, lump-free batter. Finally, a whisk or electric mixer will help you achieve a perfectly creamy frosting.
Chocolate Zucchini Sheet Cake Recipe
Ingredients
Cake
- 2 cups sugar
- 1 cup plain greek yogurt
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups shredded fresh zucchini
- 1 Tablespoon vanilla extract
Frosting
- 1/2 cup butter or margarine
- 2 Tablespoons cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees. Spray a 15x10x1″ baking pan heavily with non-stick cooking spray.
- In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
- In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix dry ingredients with the sugar/yogurt mixture, and then slowly pour in the milk. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.
- Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.
- Frosting: In a saucepan over medium low heat, combine the butter, cocoa, and milk.
- Heat to boiling, stirring frequently.
- Remove from heat and mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
- Pour warm frosting over brownies as soon as you take them out of the oven. Let cool completely before serving.