Chocolate Zucchini Sheet Cake
The two cups of fresh zucchini in this Chocolate Zucchini Sheet Cake are so well-hidden that no one will guess what makes the cake so perfectly moist. The zucchini becomes invisible once the cake is baked but works great magic in texture.
Nathan Lambrecht
Makes: 12-14 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar or honey*
- ½ cup butter, melted
- 2 large eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- 2 cups zucchini, shredded
Icing:
- ½ cup butter, room temperature
- 5 cups powdered sugar
- 6 tablespoons sour cream
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan. In a large mixing bowl, combine all cake ingredients and mix until just combined.
- Pour batter into the prepared pan and bake for about 18 minutes. Remove from oven and set aside to cool.
- Meanwhile, prepare the icing. In a medium bowl, combine all icing ingredients and beat until smooth and very creamy.
- Once the cake has cooled completely, spread the icing evenly over the cake, creating swirls on top.
Tips & Notes
*If using honey, reduce the baking temperature to 325 degrees and bake about 5 minutes longer.
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2 Comments
Join the discussion and tell us your opinion.
For the icing there is an omission of cocoa or other chocolate source.
Hi Audrey,
Thanks for bringing this mistake to our attention! The recipe has been updated with cocoa powder added to the icing ingredients. Hope you enjoy the recipe!
Rachel Graf
Digital Editor
Farm Flavor