Chocolate Zucchini Sheet Cake
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.
Equipment
- 9x13 baking pan
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
Instructions
- Preheat oven to 350° F and grease and flour your 9x13 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.