I like to eat healthy, but I also need my desserts. All I wanted was chocolate cake this week, and I couldn’t put off my craving any longer.
So I took my favorite chocolate sheet cake recipe and adapted it to be a *little* more healthy. Moderation in all things, right?
If you have never tried Chocolate Zucchini Sheet Cake, you definitely need to try it. It is so moist, and chocolatey. You are going to love this recipe.
It was amazing. It was even better with the zucchini in it. It made it so moist and delicious. You are going to love this recipe.
And I promise you can’t taste the zucchini.
Chocolate Zucchini Sheet Cake
20 min Prep Time
25 min Cook Time
45 min Total Time
- 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
- 1/2 cup (1 stick) butter or margarine
- 2 tablespoons cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
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 it in with the sugar/yogurt mixture, while pouring in the milk at the same time. 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.
Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. 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.
Cut into 48 bars.