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!
Have you heard about our restaurant copycat cookbook?
Have you heard about our newest cookbook,Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
Thiscookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Have a sweet tooth? We have just the cure. Watch how to make our favorite dessert, here:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
We love baking, and one of our favorite things to bake is our, Mom’s Famous Marshmallow Brownies.
Watch how to make our Mom’s Famous Marshmallow Brownies, here:
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
Chocolate Zucchini Sheet Cake Recipe
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
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I like your photo's, and this cake looks super moist!
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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?
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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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What is the calorie information for this cake please ?
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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.
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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!
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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!!!
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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?
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Can I use regular yogurt instead of Greek?
