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Chocolate Zucchini Sheet Cake Recipe

Chocolate Zucchini Sheet Cake Recipe

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. YIELD: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


  • 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.

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

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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!"

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!)."

Reviewed Oct. 26, 2011

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

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?"

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!"

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!""

Reviewed Aug. 4, 2010

"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 Oct. 10, 2009

"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 Jul. 21, 2009

"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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