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

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5 13 16
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 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 piece: 395 calories, 17g fat (5g saturated fat), 46mg cholesterol, 162mg sodium, 58g carbohydrate (43g sugars, 1g fiber), 4g 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


Reviews for Chocolate Zucchini Sheet Cake

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
TerryH1387 User ID: 2222889 230972
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."

MY REVIEW
suzydew User ID: 6897163 8011
Reviewed Jul. 29, 2014

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

MY REVIEW
Vicki Nolt User ID: 3163656 23832
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."

MY REVIEW
PaangoMN User ID: 5733182 38993
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
MTfood User ID: 6917907 23819
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
thebeatonpath User ID: 6790602 38992
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
debsre User ID: 1502410 37808
Reviewed Oct. 26, 2011

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

MY REVIEW
lulukrummel User ID: 4141419 14338
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?"

MY REVIEW
robertshaw User ID: 2500752 201544
Reviewed Sep. 20, 2010

"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!"

MY REVIEW
foodmaniacs User ID: 5411018 37805
Reviewed Sep. 5, 2010

"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!""

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