Chocolate Zucchini Sheet Cake

Name: Chocolate Zucchini Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ tsp baking soda; 1 tsp baking powder; ½ tsp salt; 1 cup vegetable oil; 1 cup buttermilk; 2 large eggs; 2 cups grated zucchini; 2 tsp vanilla extract; ½ cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 tsp vanilla extract

Highlighted under: Sweet Dessert Recipes

This Chocolate Zucchini Sheet Cake is a delightful and moist dessert that incorporates the goodness of zucchini into a rich chocolate cake, making it a perfect treat for any occasion.

Created by

Emily

Last updated on 2025-12-20T11:29:48.633Z

This Chocolate Zucchini Sheet Cake is not only a delicious way to use up summer zucchini, but it also offers a unique twist on traditional chocolate cake. The zucchini keeps the cake moist and adds a slight nutritional boost!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh grated zucchini
Moist and tender crumb that stays fresh for days
Easy to make and perfect for feeding a crowd

      

The Magic of Zucchini in Desserts

Zucchini is often associated with savory dishes, but it has a hidden talent for enhancing desserts, especially cakes. When grated and incorporated into batter, zucchini adds moisture without altering the flavor significantly. This Chocolate Zucchini Sheet Cake showcases how this humble vegetable can transform a classic recipe into something extraordinary. The result is a rich chocolate cake that feels indulgent yet surprisingly wholesome.

In addition to its moisture-boosting properties, zucchini is low in calories and packed with nutrients. It contains vitamins A and C, potassium, and antioxidants, making it a smart addition to recipes. By sneaking zucchini into this cake, you can enjoy a delicious treat while benefiting from the added nutrients. It’s an excellent way to indulge without the guilt!

Perfect for Any Occasion

Whether you’re celebrating a birthday, hosting a potluck, or simply treating yourself and your family, this Chocolate Zucchini Sheet Cake is a crowd-pleaser. Its simple preparation makes it an ideal choice for bakers of all skill levels. You can whip it up quickly, and its generous size means there’s plenty to go around. Plus, it’s a delightful way to use up any excess zucchini from your garden or the local farmer's market.

The cake is incredibly versatile, too. You can serve it plain for a casual gathering or dress it up with the rich chocolate frosting for a more formal occasion. Dust with powdered sugar or add sprinkles for a festive touch. No matter how you choose to present it, this cake will surely impress your guests and leave them asking for the recipe!

Storing and Serving Tips

One of the best features of this Chocolate Zucchini Sheet Cake is its staying power. Thanks to the moisture from the zucchini, the cake remains fresh and tender for several days when stored properly. To keep it at its best, cover the cake with plastic wrap or store it in an airtight container at room temperature. If you need to keep it for longer, consider refrigerating it, but allow it to come to room temperature before serving for the best flavor and texture.

When it comes to serving, this cake can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. The chocolate flavor pairs beautifully with a variety of toppings, including fresh berries or a drizzle of caramel sauce. Get creative and customize each serving to suit your taste!

Ingredients

For the Cake

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup vegetable oil
1 cup buttermilk
2 large eggs
2 cups grated zucchini
2 tsp vanilla extract

For the Frosting

½ cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter for the best texture!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Mix Wet Ingredients

In another bowl, mix together the oil, buttermilk, eggs, grated zucchini, and vanilla extract until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake is baking, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, until smooth. Stir in vanilla.

Frost the Cake

Once the cake has cooled completely, spread the frosting evenly over the top. Cut into slices and serve.

Enjoy your Chocolate Zucchini Sheet Cake with a scoop of vanilla ice cream for an extra treat!

Nutritional Benefits of Zucchini

Zucchini is not only versatile but also highly nutritious. A single cup of raw zucchini contains about 19 calories and is an excellent source of vitamins and minerals, including vitamin C and potassium. These nutrients contribute to overall health, supporting the immune system and heart health. By adding zucchini to your desserts, you can enjoy a treat that nourishes your body while satisfying your sweet tooth.

Moreover, zucchini is rich in dietary fiber, which aids in digestion and helps maintain a healthy gut. Incorporating fiber-rich foods into your diet can promote fullness and reduce cravings, making this cake a more balanced dessert option. So, indulge in this Chocolate Zucchini Sheet Cake knowing that you’re making a choice that benefits your health!

Baking Tips for Success

To ensure the best results with your Chocolate Zucchini Sheet Cake, remember to measure your ingredients accurately. Use the spoon-and-level method for the flour and cocoa powder to avoid a dense cake. Additionally, be sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This step prevents the batter from becoming too wet and ensures a perfectly baked cake.

Another pro tip is to let your cake cool completely before frosting it. If you frost a warm cake, the frosting may melt and slide off, leaving you with a messy presentation. Patience is key! Once cooled, you can frost it evenly for a beautiful finish that complements the rich chocolate flavor.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the texture may be denser.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cake ahead of time?

Absolutely! You can make the cake a day ahead and frost it before serving.

→ Is it necessary to peel the zucchini?

No, it's not necessary. Just wash the zucchini thoroughly before grating.