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Double Chocolate Zucchini Sheet Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 24 servings
Calories: 149kcal
Author: Shinee
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!
Print Recipe

Ingredients

For cake:

  • 1 ½ cups 190gr all-purpose flour
  • ¾ cup 60gr unsweetened natural cocoa powder
  • 1/3 cup 65gr light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt or ¼ teaspoon table salt
  • 1 can 400gr sweetened condensed milk
  • 2 large eggs at room temperature
  • ½ cup 115gr unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 3 cups grated zucchini about 1lb zucchini
  • 4 oz 115gr semi-sweet chocolate, chopped (or ½ cup chocolate chips)

For frosting:

  • 1 ½ cups 360ml sour cream
  • ¼ cup powdered sugar
  • 1 teaspoon pure 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.

Nutrition

Calories: 149kcal
Carbohydrates: 15g
Protein: 3g
Fat: 9g
Sugar: 7g
Sodium: 109mg