Chocolate Zucchini Sheet Cake Recipe
This chocolate zucchini sheet cake is a moist, veggie-packed dessert made with Greek yogurt and topped with warm frosting.
Serving24 servings
Ingredients
Cake
- 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
Frosting
- ½ cup butter , or margarine
- 2 Tablespoon cocoa powder
- ¼ cup milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
Equipment
Instructions
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
Notes
Shred your zucchini using a box grater. Be sure to pour out any excess liquid from your zucchini after you shred it to make sure to get the right consistency, but there is no need to pat it dry.
Nutrition
Calories: 240 kcal · Carbohydrates: 46 g · Protein: 4 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 125 mg · Potassium: 81 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 186 IU · Vitamin C: 2 mg · Calcium: 32 mg · Iron: 1 mg