This chocolate zucchini sheet cake recipe transforms humble zucchini into a surprisingly moist and decadent dessert. You will love how easy it is to make this delightful sheet cake, perfect for any occasion. It’s an excellent way to enjoy a comforting treat that’s rich in flavor.
Key Ingredients & Substitutions
- Zucchini: Freshly grated, do not squeeze out moisture.
- Cocoa Powder: Unsweetened natural cocoa powder.
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend for a gluten-free sheet cake.
- Vegetable Oil: Can use canola oil or another neutral-flavored oil.
- Eggs: Large eggs work best.
- Buttermilk: If you don’t have buttermilk, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes.
- Powdered Sugar: Essential for the frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups grated zucchini (about 2 medium zucchini)
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- ¼ cup milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 55 minutes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Servings: 15-20 slices
- Calories per serving: Approximately 350-400 kcal (depending on slice size and frosting amount)
- Tools Needed: 9×13 inch baking pan, large mixing bowls, whisk, electric mixer (optional), grater.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your chocolate zucchini sheet cake won’t stick, making for easy removal.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and optional cinnamon. Make sure these dry ingredients are thoroughly combined for an even texture in your sheet cake recipes.
3. Mix Wet Ingredients
In another large bowl, combine the vegetable oil and granulated sugar. Beat in the eggs one at a time, then stir in the vanilla extract. This creates the moist base for your delicious sheet cake.
4. Incorporate Dry and Wet Mixtures
Add the dry ingredient mixture to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter for your sheet cake.
5. Fold in Zucchini
Gently fold in the grated zucchini. The zucchini will melt into the cake as it bakes, adding incredible moisture without a strong vegetable taste to your chocolate sheet cake.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the sheet cake cool completely on a wire rack before frosting.
7. Prepare the Frosting
While the cake cools, cream together the softened butter, powdered sugar, and cocoa powder in a medium bowl until smooth. Gradually add the milk and vanilla extract, beating until the frosting is light and fluffy. This rich frosting is a perfect complement to your zucchini sheet cake.
8. Frost and Serve
Once the cake is completely cool, spread the chocolate frosting evenly over the top. Slice and serve your delightful chocolate zucchini sheet cake.
Variation Ideas
- Nutty Twist: Fold in ½ cup chopped walnuts or pecans with the zucchini.
- Chocolate Chips: Add 1 cup of mini chocolate chips to the batter for extra chocolatey goodness.
- Cream Cheese Frosting: Substitute the chocolate frosting with a classic cream cheese frosting for a tangy contrast.
- Spice It Up: Increase the cinnamon or add a pinch of nutmeg for a warmer flavor profile.
Storage Instructions
Store leftover chocolate zucchini sheet cake at room temperature in an airtight container for up to 3 days. If your kitchen is very warm, you can refrigerate it, but bring it to room temperature before serving for the best texture. You can also freeze individual slices wrapped tightly for up to 2 months.
Frequently Asked Questions (FAQ)
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it and squeeze out as much excess water as possible before adding it to the batter.
Q: Why is my sheet cake dry?
A: You might have overbaked it. Keep an eye on the baking time and test for doneness with a skewer.
Q: Can I make this chocolate zucchini sheet cake ahead of time?
A: Absolutely! This cake tastes even better the next day as the flavors meld.
Q: How do I prevent the frosting from melting?
A: Ensure the cake is completely cool before frosting. If your kitchen is warm, refrigerate the frosted cake until serving.
Q: Can I use a different size pan for this sheet cake?
A: You can, but adjust baking time accordingly. A smaller pan will result in a thicker cake needing more time, a larger pan will be thinner and bake faster.
Q: Is it okay to substitute applesauce for oil in this recipe?
A: While applesauce can reduce fat, it might slightly change the texture and moisture of this particular chocolate zucchini sheet cake. You can try a partial substitution if you wish.