Zucchini-palooza has continued in my house, as I work myself through all those giant zucchinis I picked at Hallock’s farm, and I made another one of my mother’s delicious recipes, chocolate zucchini sheet cake. This rich cake is another summer dessert favorite. The shredded zucchini makes it super moist, and the cocoa powder and chocolate chips make it extra fudgy and decadent. Personally, I love this cake because it isn’t overly sweet and it has it’s own unique flavor that a box cake mix simply can’t compare to. You can top this cake with your favorite frosting, cream cheese frosting would work particularly well here, or you can enjoy it as it is. I’ve been playing around with different buttercream icing recipes so that’s what I put on it this time, but honestly, it didn’t need it. It is so good that it can stand alone. Plus, since it stays in the pan, it makes it easy to travel with, and a perfect dessert to take to any parties or barbecues you might have this summer. Trust me, there is nothing worse than making a beautiful traditional layer cake only to have it topple over in the car or melt in the summer heat. Just bake this cake up and dust the top with some powdered sugar for show, and it will have your back for any summer get-togethers you might have.

Chocolate Zucchini Sheet Cake

5 from 1 vote

This delicious cake is a great way to use up summer zucchini. It is a super rich and moist cake that you can enjoy topped with your favorite icing of just as is.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 15 people

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
1 Tbsp instant coffee
1 tsp vanilla extract
4 eggs
1 cup vegetable oil
¾ cup sour cream
3 cups grated zucchini
⅔ cup mini semi-sweet chocolate chips

Equipment

9×13 baking pan

Method

Preheat oven to 350° F and grease and flour your 9×13 inch baking pan
In a large mixing bowl mix together flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon and instant coffee.
Add the vanilla, eggs, oil and sour cream and mix well.
Fold in the zucchini and chocolate chips.
Pour into the prepared pan and bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before puting on any frosting.

Notes

Cream cheese frosting works well with this cake or you can just dust the top with powdered sugar and have it as is.

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Chocolate Zucchini Sheet Cake