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Chocolate Zucchini Sheet Cake Recipe

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45 minutes
18 Comments
5 from 1 vote
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Chocolate cake is always a must, but this chocolate zucchini sheet cake recipe even hides veggies for you! But don’t worry, you can't even taste them past the delicious chocolate flavor.
Chocolate Zucchini Sheet Cake Recipe

I love this chocolate zucchini sheet cake recipe. It is so moist and full of great flavor. This is one of our favorite zucchini dessert recipes. 

Chocolate Zucchini Sheet Cake frosted in a sheet pan

If you aren’t a fan of vegetables, this cake is for you! It will hide those vegetables and you won’t even know that you are eating healthy veggies. 

Even though chocolate cake can sometimes be dry, that is not the case with this recipe. The zucchini actually plays a big part in the texture and moistness of this chocolate cake recipe. 

For more ways to use your zucchini, take a look at our Chocolate Zucchini Bread, Healthier Zucchini Oatmeal Cookies, and Cinnamon Zucchini Cake with Cream Cheese Frosting.   

Ingredients for Chocolate Zucchini Sheet Cake Recipe

Ingredients Needed For Our Chocolate Zucchini Sheet Cake Recipe:

  • Sugar
  • Plain Greek yogurt
  • Eggs
  • All-purpose flour
  • Cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Milk 
  • Shredded fresh zucchini
  • Vanilla extract
  • Butter

How To Make Our Chocolate Zucchini Sheet Cake Recipe:

Begin by preheating the oven to 375 degrees and spray a 15x10x1 baking pan heavily with nonstick cooking spray. 

Then in a large mixing bowl cream together the sugar and yogurt together until they are smooth. 

Next, add in the eggs one at a time. 

Dry ingredients for Chocolate Zucchini Sheet Cake Recipe mixed in a bowl

In another mixing bowl sift the flour, cocoa powder, baking powder, baking soda, baking powder, and salt together. 

Then add the dry ingredients into the yogurt mixture until they are well combined and add the milk. 

Adding shredded zucchini to cake batter

Now fold in the zucchini and vanilla extract into the mixture and then pour the batter into the prepared baking pan and bake it at 375 for 25 minutes or until a toothpick comes out clean when inserted. 

Ingredients for frosting in medium saucepan

While the cake is baking, make up the frosting by combining the butter, cocoa, and milk in a saucepan and heat it over medium low heat. 

Heat the cocoa mixture until it boils while stirring it frequently. 

Once the mixture begins to boil, remove it from the heat and mix in the powdered sugar and vanilla extract until it forms a smooth chocolate frosting. 

Then pour the frosting over top of the chocolate sheet cake as soon as it is taken out of the oven. 

Slicing Chocolate Zucchini Sheet Cake

Allow the cake and frosting to cool completely before serving them. 

Related Recipe: Try our Chocolate Chip Zucchini Cookies!

To Make This Six Sisters Zucchini Recipe You Will Need:

  1. Large mixing bowl
  2. Medium mixing bowl
  3. Hand mixer
  4. 15x10x1 baking pan (THIS is a great one!)
  5. Nonstick cooking spray
  6. Medium saucepan
  7. Spatula
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The Best Way to Shred Zucchini:

This recipe calls for fresh shredded zucchini. Unfortunately you can’t find that in a grocery store around here so you have to do it yourself. If you want to know the best way to shred the zucchini, take a look at EatingWell’s blog on How to Shred Zucchini! 

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Fun Recipes to Make With Zucchini!

Chocolate Zucchini Sheet Cake Recipe

5 from 1 vote
Chocolate cake is always a must, but this chocolate zucchini sheet cake recipe even hides veggies for you!
Serving24
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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Ingredients

Cake

  • 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

Frosting

  • 1/2 cup butter , or margarine
  • 2 Tablespoons cocoa powder
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Equipment

Instructions

  1. Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.
  2. In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
  3. In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
  4. Mix dry ingredients with the sugar/yogurt mixture, and then slowly pour in the milk.
  5. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.
  6. Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.

Frosting

  1. In a saucepan over medium low heat, combine the butter, cocoa, and milk.
  2. Heat to boiling, stirring frequently.
  3. Remove from heat and mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
  4. Pour warm frosting over brownies as soon as you take them out of the oven. Let cool completely before serving

Notes

  • Shred your zucchini using a box grater

Nutrition

Calories: 240 kcal · Carbohydrates: 46 g · Protein: 4 g · Fat: 5 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 32 mg · Sodium: 125 mg · Potassium: 81 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 186 IU · Vitamin C: 2 mg · Calcium: 32 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Slice of Chocolate Zucchini Sheet Cake on a white plate with a fork
Published: August 4, 2021Updated: July 2, 2024

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Questions & Reviews

  1. Joanne says:
    I like your photo's, and this cake looks super moist!
  2. jaime says:
    This looks so good. I'm going to make it for a reunion this weekend. Was wondering if you drained/squeezed excess water from the zucchini?
  3. Cyd says:
    If there is some excess liquid just drain it off, but don't squeeze it out.
  4. Sara says:
    I made this cake while visiting my mom with zukes I brought from our garden. It was a huge hit! But by the second day most of the frosting had kind of melted I to the cake and the cake got very soggy. Tasted great still, but kind of a strange consistency. Should we have refrigerated the leftovers rather than leaving it at room temp? Or did we do something wrong?
  5. Dena Zamora says:
    What is the calorie information for this cake please ?
  6. Angie Rockwell says:
    I made this cake this afternoon and it is delicious! I substituted the all purpose flour for gluten free all purpose flour due to a health condition and it didn’t disappoint.
  7. Ginger says:
    Do you think there is any reason I couldn't make this and freeze it.....then frost it when I take out to serve? Thx!
  8. Cyd says:
    It should freeze just fine. Be sure to cover it well.
  9. Sandy says:
    Is it possible to use coconut flour and some of your dessert recipes? I'm trying to be low carb now and just bought some. Tx!!!
  10. H Powell says:
    There appears to be a mistake on the recipe. I think the flour should read 2 1/2 cups not 1 1/2. I happened to find that I had printed this recipe at another time from six sisters and the previous copy is identical except for the flour amount. What is the correct amount of flour?
  11. Cyd Adamson says:
    Thanks for catching that. Yes, it's 2 1/2 cups flour.
  12. Cyd Adamson says:
    Coconut flour does not swap out equally with regular flour. Here is a post that will give you more info on baking with coconut flour.
  13. Shanon says:
    Can I use regular yogurt instead of Greek?
  14. Momma Cyd says:
    If your yogurt isn't too runny, you could use regular.
  15. Gail Morrison says:
    One of my favorite gluten free recipes using Zuchinni! I personally do not like food blogs so I just jump right to the recipe! Always a hit!

    5 stars

  16. Momma Cyd says:
    We are so glad you like the recipe!
  17. Fern McCloud says:
    Can you use frozen zucchini? I never know whether I need to squeeze the liquid off in a recipe.
  18. Bobbi @ Six Sisters says:
    I have used frozen zucchini in this and it works great, but I do squeeze out the extra moisture beforehand
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