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?!
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 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.
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).
Pour warm frosting over brownies as soon as you take them out of the oven. Let cool.