Name: Chocolate Zucchini Sheet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups sugar; 1 cup plain greek yogurt; 3 eggs; 2 ½ cups all-purpose flour; ¼ cup cocoa powder; 1 teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup milk; 2 cups shredded fresh zucchini; 1 Tablespoon vanilla extract; ½ cup butter (or margarine); 2 Tablespoons cocoa powder; ¼ cup milk; 3 ½ cups powdered sugar; 1 teaspoon vanilla

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Dry ingredients for Chocolate Zucchini Sheet Cake in a mixing bowl.

Shredded zucchini added to chocolate cake batter in a mixing bowl.

Ingredients for chocolate frosting in a saucepan.

How To Make Chocolate Zucchini Sheet Cake

Preheat oven to 375℉. 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.

Slicing Chocolate Zucchini Sheet Cake into squares.

Frosted Chocolate Zucchini Sheet Cake cut into squares with one square being lifted up.

A slice of Chocolate Zucchini Sheet Cake on a plate with a fork holding a small bite of it.

Storage Suggestions

If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:

Counter: Store in an airtight container for up to 3 days are room temperature.

Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.

Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months

Enjoy More Delicious Chocolate Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

Join The Discussion

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Questions & Reviews

Joanne says:

I like your photo’s, and this cake looks super moist!
jaime says:

This looks so good. I’m going to make it for a reunion this weekend. Was wondering if you drained/squeezed excess water from the zucchini?
Cyd says:

If there is some excess liquid just drain it off, but don’t squeeze it out.
Sara says:

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?
Dena Zamora says:

What is the calorie information for this cake please ?
Angie Rockwell says:

I made this cake this afternoon and it is delicious! I substituted the all purpose flour for gluten free all purpose flour due to a health condition and it didn’t disappoint.
Ginger says:

Do you think there is any reason I couldn’t make this and freeze it…..then frost it when I take out to serve?

Thx!
Cyd says:

It should freeze just fine. Be sure to cover it well.
Sandy says:

Is it possible to use coconut flour and some of your dessert recipes? I’m trying to be low carb now and just bought some. Tx!!!
H Powell says:

There appears to be a mistake on the recipe. I think the flour should read 2 1/2 cups not 1 1/2. I happened to find that I had printed this recipe at another time from six sisters and the previous copy is identical except for the flour amount. What is the correct amount of flour?
Cyd Adamson says:

Thanks for catching that. Yes, it’s 2 1/2 cups flour.
Cyd Adamson says:

Coconut flour does not swap out equally with regular flour. Here is a post that will give you more info on baking with coconut flour.
Shanon says:

Can I use regular yogurt instead of Greek?
Momma Cyd says:

If your yogurt isn’t too runny, you could use regular.
Gail Morrison says:

One of my favorite gluten free recipes using Zuchinni! I personally do not like food blogs so I just jump right to the recipe! Always a hit!
Momma Cyd says:

We are so glad you like the recipe!
Fern McCloud says:

Can you use frozen zucchini? I never know whether I need to squeeze the liquid off in a recipe.
Bobbi @ Six Sisters says:

I have used frozen zucchini in this and it works great, but I do squeeze out the extra moisture beforehand
Cindy s says:

This is soggy from the start. Less frosting ? Hopefully they like it as pudding
Bobbi @ Six Sisters says:

Zucchini can be super wet. We like to squeeze out as much liquid as we can. Sorry yours didn’t turn out!
Brittany Jensen says:

What can you Sub for Greek yogurt?
Bobbi @ Six Sisters says:

You can substitute sour cream for the greek yogurt