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Chocolate Zucchini Sheet Cake

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


  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 large 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 whole 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


  • 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 15x10x1-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.
Nutrition Facts
1 piece: 395 calories, 17g fat (5g saturated fat), 46mg cholesterol, 162mg sodium, 58g carbohydrate (43g sugars, 1g fiber), 4g protein.

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Average Rating:
  • TerryH1387
    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.

  • suzydew
    Jul 29, 2014

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

  • Vicki Nolt
    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.

  • PaangoMN
    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.

  • MTfood
    Aug 24, 2013

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

  • let1224
    Jul 28, 2013

    No comment left

  • thebeatonpath
    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!).

  • debsre
    Oct 26, 2011

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

  • lulukrummel
    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?

  • robertshaw
    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!