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

Chocolate Zucchini Sheet Cake Recipe

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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!
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 20 servings


  • 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
  • 1/2 cup butter, softened
  • 1/4 cup baking cocoa
  • 6 tablespoons evaporated milk
  • 1 pound (4 cups) confectioners' sugar
  • 1 tablespoon vanilla extract

Nutritional Facts

1 piece: 395 calories, 17g fat (5g saturated fat), 46mg cholesterol, 162mg sodium, 58g carbohydrate (43g sugars, 1g fiber), 4g protein


  1. 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.
Originally published as Chocolate Zucchini Sheet Cake in Country April/May 1991, p49

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Reviewed Aug. 9, 2015

"Great tasting bars with a generous quantity. Took to a party and got lots of compliments and recipe requests. Brought the pan home and the grandsons cleaned out all the crumbs in the pan! Followed the recipe with one change where I used regular milk in the frosting instead of evaporated milk since I didn't have any. It turned out just fine. A good recipe to keep in the zucchini rotation."

Reviewed Jul. 29, 2014

"can you use buttermilk in this? does anybody know? texas sheet cakes are normally made with buttermilk"

Reviewed Jul. 21, 2014

"Family loved it. The icing does something interesting when put on the hot cake. I liked how it turned out that way."

Reviewed Sep. 12, 2013

"Very good and moist. However, I prefer to put a chocolate icing on the cooled brownies instead of putting it on the bars when they are hot out of the oven. I used shredded zucchini that I thawed from my freezer and it worked fine (I drained a little of the juice that was in the bag of thawed zucchini, but I think it would have been fine had I not drained it..) Also, I recommend storing any leftover brownies in the refrigerator."

Reviewed Aug. 24, 2013

"Moist, delicious, and just the right amount of richness in this cake. The zucchini was hidden very well, too!"

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