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Moist Homemade Chocolate Zucchini Sheet Cake Recipe with Fudge Frosting Made Easy

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A moist and delicious chocolate zucchini sheet cake with rich fudge frosting that sneaks in veggies and is perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ½ cups (300g) sugar (granulated or a mix of granulated and brown sugar)
  • 1 cup (240ml) vegetable oil (canola or sunflower oil recommended)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 1/2 cup (115g) unsalted butter, softened (for frosting)
  • 1/3 cup (35g) unsweetened cocoa powder (for frosting)
  • 2 cups (240g) powdered sugar, sifted (for frosting)
  • 1/4 cup (60ml) milk (whole milk or almond milk for dairy-free, for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) sheet pan or line with parchment paper.
  2. Grate 2 medium zucchinis using a box grater or food processor. Place grated zucchini in a clean towel and squeeze out excess moisture. Set aside.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  4. In another large bowl, whisk sugar and vegetable oil until smooth and glossy.
  5. Beat in eggs one at a time into the sugar-oil mixture, then add vanilla extract.
  6. Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
  7. Fold in grated zucchini until evenly distributed.
  8. Pour batter into prepared sheet pan and spread evenly with a spatula.
  9. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  10. Cool cake in pan on a wire rack for at least 20 minutes before frosting.
  11. To make frosting: Beat softened butter until creamy. Add cocoa powder and mix well.
  12. Gradually add powdered sugar alternating with milk, beating until smooth and spreadable.
  13. Stir in vanilla extract.
  14. Spread fudge frosting evenly over cooled cake. Optionally, sprinkle chocolate shavings or chopped nuts on top.

Notes

Do not over-squeeze zucchini to keep cake moist. Measure flour carefully by spooning and leveling. Mix batter just until combined to avoid toughness. Use room temperature eggs for better texture. Frost cake only when completely cooled to prevent melting. If frosting is too thick, add milk teaspoon by teaspoon until desired consistency.

Nutrition

Keywords: chocolate zucchini cake, sheet cake, fudge frosting, moist chocolate cake, vegetable dessert, easy chocolate cake, zucchini dessert

Find it online: https://elaraeats.com/moist-homemade-chocolate-zucchini-sheet-cake-recipe-with-fudge-frosting-made-easy/