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Chocolate Zucchini Sheet Cake

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    20 servings

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 2 cups shredded fresh zucchini
  • 1 tablespoon vanilla extract
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup baking cocoa
  • 6 tablespoons evaporated milk
  • 1 pound (4 cups) confectioners' sugar
  • 1 tablespoon vanilla extract

Directions

  • In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Nutrition Facts
1 piece: 395 calories, 17g fat (5g saturated fat), 46mg cholesterol, 162mg sodium, 58g carbohydrate (43g sugars, 1g fiber), 4g protein.

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