Crowd Favorite Chocolate Zucchini Sheet Cake
This recipe yields a moist, rich chocolate sheet cake that incorporates shredded zucchini for extra moisture. It is simple to make and reliably popular for large gatherings.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, packed
- 1 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until just combined. Do not overmix.
- Gently fold in the shredded zucchini and chocolate chips, if using.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Notes
- For the best moisture, ensure you pack the shredded zucchini tightly into your measuring cup.
- You can grate the zucchini by hand or use a food processor. Do not squeeze the moisture out of the zucchini.
- Frost with a simple chocolate buttercream or a fudgy glaze once the cake is fully cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 280
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 55
