This double chocolate zucchini sheet cake is an effortless way to feed a crowd! No mixer required. Plus, your guests won’t even know there’s zucchini in the cake!
4oz115gr semi-sweet chocolate, chopped (or ½ cup chocolate chips)
For frosting:
1 ½cups360ml sour cream
¼cuppowdered sugar
1teaspoonpure vanilla extract
Instructions
Preheat the oven to 350°F (177°C). Spray 9×13-inch (23x33cm) baking pan with a cooking spray.
In a large bowl, whisk together flour, cocoa powder, brown sugar, baking powder, baking soda and salt.
In a medium bowl, whisk sweetened condensed milk, eggs, butter and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold the batter with a silicone spatula until mostly incorporated.
Stir in grated zucchini.
Add chopped chocolate and give it a good stir. Don’t mix for too long.
Pour the batter into the prepared baking pan.
Bake for 25-30 minutes, or until inserted toothpick comes out clean.
Transfer to wire rack and cool completely.
To make the frosting, mix sour cream with powdered sugar and vanilla extract until smooth.
Once the cake is cooled completely, smear the frosting and cut into small squares.
The cake can be made a day in advance. Store the frosted cake in the fridge, tightly covered. The cake is best served at room temperature. Leftovers are good for up to 5 days, covered and refrigerated.
Notes
For step-by-step photos and additional notes, read the post above.