Chocolate Zucchini Sheet Cake

For the month of January, we have been trying to post all healthy recipes . . . and it’s killing me!! My family wanted a treat the other night, so I took my favorite chocolate sheet cake recipe and adapted it to be a *little* more healthy. 🙂 Moderation in all things, right?!

Serves: 48

Chocolate Zucchini Sheet Cake

A healthier spin on the classic chocolate sheet cake.

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 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 (1 stick) butter or margarine
  • 2 tablespoons cocoa powder
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.
  2. In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
  3. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. 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.
  4. Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
  5. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool.
  6. Cut into 48 bars.
Recipe Type: Dessert
7.6.4
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http://www.sixsistersstuff.com/recipe/2015/01/chocolate-zucchini-sheet-cake/

 

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4 Responses to “Chocolate Zucchini Sheet Cake”

  1. I made this cake while visiting my mom with zukes I brought from our garden. It was a huge hit! But by the second day most of the frosting had kind of melted I to the cake and the cake got very soggy. Tasted great still, but kind of a strange consistency. Should we have refrigerated the leftovers rather than leaving it at room temp? Or did we do something wrong?

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