Treat yourself to a piece of this delicious Chocolate Zucchini Sheet Cake! This sheet cake is a guaranteed crowd-pleaser, especially with its rich buttermilk chocolate icing that takes it to the next level.
This summer, we’ve been loving our Chocolate Zucchini Sheet Cake. It’s moist, decadent, and a fun way to use up extra zucchini while giving everyone a sweet treat to enjoy.
A classic Texas sheet cake meets zucchini in this rich dessert. It’s the perfect way to use up zucchini and an even better way to serve a crowd at potlucks, BBQs, and parties. This recipe needs to be on your must-bake list.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Fall is my favorite time of the year. And it isn’t because kids are headed back to school (even though that could be seen as an added bonus). I love fall because of football, 70-degree weather, jeans, sweatshirts & wearing baseball caps.
I also love fall baking, and this Texas sheet cake is a great way to use up all of the late-season zucchini in your garden.
To make this recipe, I combined my favorite triple chocolate zucchini cake recipe with my best-ever brownie frosting to complete this recipe for chocolate zucchini cake. It pairs perfectly with a scoop of ice cream, a cold glass of milk, or a cup of coffee – what more could you ask for?
Texas Sheet Cake Frosting
Recipe Baking Tips
To keep your sheet cake from sinking in the middle, a helpful tip is to rotate the pans halfway through baking. But here’s a friendly reminder: if the center is still liquid, it might sink when you move the pans. So, it’s a good idea to wait until about 3/4 of the suggested baking time before opening the oven door and adjusting the pans.
For a perfectly frosted sheet cake, make sure to let the cake cool completely before adding the frosting. Give it at least 30 minutes to cool after baking, so you won’t have any melting or buttercream mishaps.
How to Store Chocolate Zucchini Cake
This recipe makes 48 servings, so if you have leftovers, they will keep well at room temperature for up to three days. It will dry out after a couple of days so sometimes I pop it in the fridge. If you chill it, it will last a few days longer. Just be sure to cover it tightly.
If you’ve been looking for a way to end summer and welcome fall with wide-open arms you must try this zucchini Texas sheet cake. It’s one of my family’s favorite cakes.
Pair this With…
pin to Pinterest.
Zucchini Texas Sheet Cake
Video
Ingredients
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- ½ cup cocoa powder
- 1 teaspoon cinnamon
- 1 ½ teaspoon baking powder
- 2 teaspoon vanilla
- 2 ½ cups flour
- ½ cup milk
- 2 cups grated or shredded zucchini
Frosting
- 1/2 cup butter
- 6 tablespoons buttermilk
- 4 tablespoon cocoa
- 1 tablespoon vanilla
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven 350 degrees. Prepare a jelly roll pan by spraying a half sheet pan with cooking spray. Set aside.
- Blend together sugar, oil, and eggs.
- In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder.
- With the mixer on medium, add flour mixture to the sugar and egg mixture. Then slowly add milk and zucchini until well combined.
- Pour into prepared pan. Bake for 18-20 minutes. Allow cake to cook on a cooling rack.
- In a microwave safe medium sized mixing bowl add the butter, cover, and heat for 1 minute in the microwave.
- Remove from microwave. Stir in vanilla and buttermilk, place back in the microwave and heat for 30 seconds, stir, then heat for another 30 seconds, stir, heat for 30 seconds and stir and then heat for another 30 seconds.
- Remove from microwave and stir in cocoa and powder sugar, until well combined. Place back in the microwave and heat for 30 seconds, stir. Heat for another 30 seconds and stir, repeat 1 more time if needed until frosting is smooth and there are no clumps.
- Pour over brownies, and spread evenly. Let frosting cool and harden. Cut and serve. Enjoy!
I’m a well-versed baker. I bake all the time with many different recipes from several different bakers and I’ve never had a recipe turn out this badly (even at altitude). I ensured my pan was the right size (18”x13” jelly roll pan) and all the ingredients were measured correctly. The cake bubbled up an inch over the jelly roll pan and went ALL over our oven. I compared it to my traditional tried and true sheet cake recipe and all the ingredients were almost the same with the exception of the baking soda and baking powder. In my normal recipe, it has 1 teaspoon of baking soda and no baking powder. In this recipe there are 1.5 teaspoons of both baking soda and baking powder. I may try this recipe one more time with little to no baking powder. But with how much of a mess this caused, I don’t know that we will at all. I’m sure if you can get it to stay in the pan it would be just fine, but otherwise I wouldn’t waste your time on this sheet cake recipe and just make a regular zucchini cake recipe.
*I use Bob’s Red Mill baking soda and powder and it seems to be higher quality than most I’ve used. It does fine with every other recipe but this one.
That does sound messy, and that’s weird, I’ve never had it boil over.