Description
A moist and delicious Chocolate Zucchini Texas Sheet Cake that combines the richness of chocolate with the subtle sweetness of zucchini.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups granulated sugar
- ½ cup unsalted butter, melted
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated zucchini, lightly squeezed
- ½ cup buttermilk
- ½ cup water
- ½ cup unsalted butter (for frosting)
- ¼ cup unsweetened cocoa powder (for frosting)
- ¼ cup milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- 3½ cups powdered sugar (for frosting)
- ½ cup chopped pecans or walnuts, optional
Instructions
- Preheat oven to 350°F. Grease a 10×15-inch jelly-roll pan.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together sugar, melted butter, oil, eggs, and vanilla until smooth.
- Stir in the grated zucchini.
- Add the dry ingredients alternately with the buttermilk and water. Mix just until combined. Do not overmix.
- Pour the batter evenly into the prepared pan.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Make the frosting: While the cake is baking, melt the butter in a saucepan over medium heat. Whisk in cocoa powder and milk. Bring just to a gentle simmer, then remove from heat.
- Stir in vanilla and gradually whisk in powdered sugar until smooth and glossy. Fold in nuts if using.
- Pour the warm frosting over the warm cake, spreading it evenly to the edges.
- Allow the cake to cool for at least 20–30 minutes so the frosting can set.
- Cut into squares and serve.
Notes
- Don’t squeeze the zucchini completely dry—the moisture helps make this sheet cake exceptionally soft and fudgy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg