Chocolate Zucchini Sheet Cake Recipe

Chocolate Zucchini Sheet Cake Recipe Chocolate Zucchini Sheet Cake Recipe photo by Taste of Home Rating 5

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!

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Chocolate Zucchini Sheet Cake Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 20 Servings
15 25 40

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 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, softened
  • 1/4 cup baking cocoa
  • 6 tablespoons evaporated milk
  • 1 pound (4 cups) confectioners' sugar
  • 1 tablespoon vanilla extract

Directions

  • In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack. Yield: 20 servings.

Nutritional Facts 1 serving (1 piece) equals 395 calories, 17 g fat (5 g saturated fat), 46 mg cholesterol, 162 mg sodium, 58 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Zucchini Sheet Cake in Country April/May 1991, p49

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Reviews for Chocolate Zucchini Sheet Cake

Chocolate Zucchini Sheet Cake Recipe

Chocolate Zucchini Sheet Cake

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(1-8) of 8 reviews

Reviewed on Jul. 25, 2012 by thebeatonpath

This cake was delicious! Told the kids it had zuchinni in it when they were in the middle of their second piece. They were shocked and said it was a keeper and begged for more. These kids are picky eaters when it comes to veggies and this helped prove that veggies can be good (granted, it was in a dessert, but hey!).

Reviewed on Oct. 26, 2011 by debsre

I made this cake for a birthday celebration and everyone loved it . I will make it again.

Reviewed on Sep. 28, 2011 by lulukrummel

Everyone really loved this. But my husband wouldn't eat it because of the zucchini. Does anyone know if the recipe would turn out okay if I left out the zucchini?

Reviewed on Sep. 20, 2010 by robertshaw

Made this in a 12" x 18" x 1 " pan and it was full to the top after I iced it! I don't know how it wouldn't overflow a 10" x 15" pan.Very moist. Awesome way to use up zucchini!

Reviewed on Sep. 05, 2010 by foodmaniacs

My family and I are vegitarians, and one night my son suggested these. With the exception of choclate, they were delicious. My husband was not so sure at first, but his first bite he exclaimed "Mama mia! We have to make these again! Zooky!"

Reviewed on Aug. 04, 2010 by Jessica2783

This is nice & moist. I separated into 2 baking dishes and cut the icing in half. Still very sweet. My in-laws, who "hate" zucchini ate at least 2 servings each at dinner.

Reviewed on Oct. 10, 2009 by hardtouse

Great cake and was a big hit with co-workers! Moist, sweet and most people did not even know there was zucchini in it. Will be making it again

Reviewed on Jul. 21, 2009 by aubdaub5

WOW! This cake is truly spectacular. My garden has tons of zucchini so I am constantly freezing what I don't need. I know what I'll be making all year with it though, this cake! I used plain yogurt instead of oil because I needed to get rid of it, so that might have made a difference.

 
 

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