Chocolate Zucchini Sheet Cake Recipe

Name: Chocolate Zucchini Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1 cup vegetable oil; 3 eggs; 2 1/2 cups flour; 1/4 cup cocoa; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 2 -3 cups shredded zucchini; 1 tablespoon vanilla; Frosting; 1/2 cup butter; 1/4 cup cocoa; 6 tablespoons evaporated milk; 1 lb powdered sugar; 1 tablespoon vanilla

Servings: persons

2 cups sugar
1 cup vegetable oil
3 eggs
2 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 -3 cups shredded zucchini
1 tablespoon vanilla
Frosting
1/2 cup butter
1/4 cup cocoa
6 tablespoons evaporated milk
1 lb powdered sugar
1 tablespoon vanilla

1
Preheat oven to 375u00b0F
2
Combine sugar, oil and eggs mix well.
3
Add baking soda, baking powder, salt, and cocoa while mixer going, to blend well.
4
Then add milk and flour alternating ingredients.
5
Stir in zucchini and vanilla.
6
Pour into greased 15x10x1-inch pan.
7
Bake for 25 minutes or until cake tests done.
8
Make frosting while cake is baking. Frost while cake is HOT. Place baking pan on wire rack to cool.

2027

kcal

Calories

Fat

283

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups sugar, 1 cup vegetable oil, 3 eggs, 2 1/2 cups flour, and more.

Yes, Chocolate Zucchini Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Zucchini Sheet Cake

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