Chocolate Zucchini Sheet Cake Recipe
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.
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.
Nutrition
Calories: 240kcalCarbohydrates: 46gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 32mgSodium: 125mgPotassium: 81mgFiber: 1gSugar: 35gVitamin A: 186IUVitamin C: 2mgCalcium: 32mgIron: 1mg
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