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

Chocolate Zucchini Sheet Cake Recipe

Read Reviews (10)
4.77 10
Publisher Photo
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

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2-1/2 cups King Arthur Unbleached 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

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.

Directions

  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

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.

Reviews for Chocolate Zucchini Sheet Cake(10)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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.

MY REVIEW
Reviewed Aug. 24, 2013

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

MY REVIEW
Reviewed Jul. 25, 2012

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!).

MY REVIEW
Reviewed Oct. 26, 2011

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

MY REVIEW
Reviewed Sep. 28, 2011

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?

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