Description
This moist and rich Chocolate Zucchini Sheet Cake combines the goodness of fresh zucchini with decadent cocoa for a deliciously tender cake. Enhanced with Greek yogurt for extra moisture and a smooth chocolate frosting, this recipe is perfect for a crowd-friendly dessert that sneaks in some veggies without sacrificing flavor.
Ingredients
Cake Ingredients
- 2 cups sugar
- 1 cup plain Greek yogurt
- 3 eggs
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 cups shredded fresh zucchini
- 1 tablespoon vanilla extract
Frosting Ingredients
- ½ cup butter (or margarine)
- 2 tablespoons cocoa powder
- ¼ cup milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375℉ (190℃). Spray a 15x10x1 inch baking pan heavily with non-stick cooking spray to ensure the cake does not stick.
- Cream Sugar and Yogurt: In a large mixing bowl, cream together the sugar and plain Greek yogurt until smooth and well combined. This helps incorporate moisture and sweetness.
- Add Eggs: Add the eggs one at a time to the sugar and yogurt mixture, beating well after each addition to incorporate fully.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, ¼ cup cocoa powder, baking soda, baking powder, and salt. This ensures an even distribution of leavening agents and cocoa.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the sugar and yogurt mixture, stirring gently. Slowly pour in the ½ cup milk while mixing to create a smooth batter.
- Fold in Zucchini and Vanilla: Gently fold in the shredded fresh zucchini and the tablespoon of vanilla extract. The zucchini adds moisture and texture without overpowering the chocolate flavor.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking pan. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. This baking time ensures the cake is set but still moist.
- Make Frosting: While the cake bakes, prepare the frosting. In a medium saucepan over medium-low heat, combine the butter, 2 tablespoons cocoa powder, and ¼ cup milk. Heat the mixture to boiling, stirring frequently to avoid burning and to blend the ingredients smoothly.
- Finish Frosting: Remove the saucepan from the heat and whisk in the 3 ½ cups powdered sugar and 1 teaspoon vanilla extract until the frosting is smooth and creamy. Whisk thoroughly to break up any lumps.
- Frost the Cake: As soon as you remove the cake from the oven, pour the warm frosting evenly over its surface. Allow the cake to cool completely so the frosting can set and the flavors marry perfectly.
Notes
- Using fresh zucchini is key; be sure to shred and lightly drain if very watery to avoid excess moisture in the cake.
- The cake is best served once fully cooled and frosted, but it can be stored in an airtight container at room temperature for up to 3 days.
- Substituting margarine for butter works fine in the frosting if you prefer a dairy-free alternative.
- For a richer chocolate flavor, consider using Dutch-processed cocoa powder instead of natural.
- Make sure not to overbake to keep the cake moist and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
