Chocolate Zucchini Sheet Cake Recipe

For the month of January, we have been trying to post all healthy recipes, and it has been killing me.

I like to eat healthy, but I also need my desserts. All I wanted was chocolate cake this week, and I couldn’t put off my craving any longer.

My family wanted a treat last night, and I wasn’t about to deprive them.

So I took my favorite chocolate sheet cake recipe and adapted it to be a *little* more healthy.  Moderation in all things, right?

It was amazing. It was even better with the zucchini in it. It made it so moist and delicious. You are going to love this recipe.

And I promise you can’t taste the zucchini.

Can I use frozen zucchini for this recipe?

Frozen zucchini is convenient, however, for this recipe, we highly discourage it.

The consistency will be a little different and could made your cake soggy or dry, depending on the zucchini.

We recommend using fresh zucchini. Also if there is dripping water, let it drip onto a paper towel, but for the most part, let the zucchini keep it’s moisture.

You don’t need to drain it, or squeeze any of the moisture out.

What is the best way to store Zucchini Cake?

If you are making this a day in advance, we recommend placing it in the fridge so it doesn’t dry out, and it stays fresh.

We don’t recommend making it more than a day in advance. It is best when served the day it is made.

If you have leftovers, you don’t necessarily have to refrigerate them, but the frosting will sink into the cake a little bit.

It will still be delicious and moist. I almost prefer the frosting to seep into the cake, because it has a delicious flavor and texture.

But you could also refrigerate it to slow down the frosting from seeping into the cake.

looking for another sheet Cake recipe? Try our pumpkin sheet cake!

looking for more dessert recipes? here are a few of our favorite:

Cake Mix Peanut Butter Bars
Take 5 Mini Bites
Caramel Oat Bars
Slow Cooker Peach Cobbler
Chocolate Chip Brownie Cheesecake

Serves: 24

Chocolate Zucchini Sheet Cake Recipe

What's better than regular chocolate cake? Moist, chocolately, zucchini sheet cake of course!

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

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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

Recipe Details

Course: Dessert

Cuisine: American

Author: Camille Beckstrand

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