Chocolate Zucchini Sheet Cake Recipe (2024)

Chocolate cake is always a must, but this chocolate zucchini sheet cake recipe even hides veggies for you! But don’t worry, you can't even taste them past the delicious chocolate flavor.

I love this chocolate zucchini sheet cake recipe. It is so moist and full of great flavor. This is one of our favorite zucchini dessert recipes.

If you aren’t a fan of vegetables, this cake is for you! It will hide those vegetables and you won’t even know that you are eating healthy veggies.

Even though chocolate cake can sometimes be dry, that is not the case with this recipe. The zucchini actually plays a big part in the texture and moistness of this chocolate cake recipe.

For more ways to use your zucchini, take a look at our Chocolate Zucchini Bread, Healthier Zucchini Oatmeal Cookies, and Cinnamon Zucchini Cake with Cream Cheese Frosting.

Ingredients Needed For Our Chocolate Zucchini Sheet Cake Recipe:

• Sugar
• Plain Greek yogurt
• Eggs
• All-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Salt
• Milk
• Shredded fresh zucchini
• Vanilla extract
• Butter

How To Make Our Chocolate Zucchini Sheet Cake Recipe:

Begin by preheating the oven to 375 degrees and spray a 15x10x1 baking pan heavily with nonstick cooking spray.

Then in a large mixing bowl cream together the sugar and yogurt together until they are smooth.

Next, add in the eggs one at a time.

In another mixing bowl sift the flour, cocoa powder, baking powder, baking soda, baking powder, and salt together.

Then add the dry ingredients into the yogurt mixture until they are well combined and add the milk.

Now fold in the zucchini and vanilla extract into the mixture and then pour the batter into the prepared baking pan and bake it at 375 for 25 minutes or until a toothpick comes out clean when inserted.

While the cake is baking, make up the frosting by combining the butter, cocoa, and milk in a saucepan and heat it over medium low heat.

Heat the cocoa mixture until it boils while stirring it frequently.

Once the mixture begins to boil, remove it from the heat and mix in the powdered sugar and vanilla extract until it forms a smooth chocolate frosting.

Then pour the frosting over top of the chocolate sheet cake as soon as it is taken out of the oven.

Allow the cake and frosting to cool completely before serving them.

Related Recipe: Try our Chocolate Chip Zucchini Cookies!

To Make This Six Sisters Zucchini Recipe You Will Need:

1. Large mixing bowl
2. Medium mixing bowl
3. Hand mixer
4. 15x10x1 baking pan (THIS is a great one!)
5. Nonstick cooking spray
6. Medium saucepan
7. Spatula

The Best Way to Shred Zucchini:

This recipe calls for fresh shredded zucchini. Unfortunately you can’t find that in a grocery store around here so you have to do it yourself. If you want to know the best way to shred the zucchini, take a look at EatingWell’s blog on How to Shred Zucchini!

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Fun Recipes to Make With Zucchini!

• Pina Colada Zucchini Bread Recipe
• Zucchini Chocolate Chip Cookies Recipe
• Chocolate Chip Zucchini Bars
• Whole Wheat Lemon Zucchini Bread Recipe
• Chocolate Zucchini Cake Recipe

See Also

32 All-Time Favorite Christmas Cookie RecipesEaster Casserole Recipes You Must Try!Chocolate Dipped Fruit Cones - My Fussy Eater | Easy Family RecipesChocolate & Coffee Cheesecake Recipe | The Tummy Train

Serves: 24

Chocolate Zucchini Sheet Cake Recipe

5 from 1 vote

Chocolate cake is always a must, but this chocolate zucchini sheet cake recipe even hides veggies for you!

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

PrintPin

Ingredients

Cake

• 2 cups sugar
• 1 cup plain greek yogurt
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups shredded fresh zucchini
• 1 Tablespoon vanilla extract

Frosting

• 1/2 cup butter or margarine
• 2 Tablespoons cocoa powder
• 1/4 cup milk
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla

Instructions

• Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.

• In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.

• In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.

• Mix dry ingredients with the sugar/yogurt mixture, and then slowly pour in the milk.

• Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.

• Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.

Frosting

• In a saucepan over medium low heat, combine the butter, cocoa, and milk.

• Heat to boiling, stirring frequently.

• Remove from heat and mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).

• Pour warm frosting over brownies as soon as you take them out of the oven. Let cool completely before serving

Notes

• Shred your zucchini using a box grater

Nutrition

Calories: 240 kcal · Carbohydrates: 46 g · Protein: 4 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 125 mg · Potassium: 81 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 186 IU · Vitamin C: 2 mg · Calcium: 32 mg · Iron: 1 mg

Equipment

• Large Mixing Bowl

• Medium Mixing Bowl

• Hand mixer

• 15x10x2 Sheet Pan

• Non-stick Cooking Spray

• Medium Saucepan

Recipe Details

Course: Dessert

Cuisine: American

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See Also

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.