Frosted Chocolate Zucchini Sheet Cake
Anyone who lives in the Midwest knows that if you (or a neighbor) grow zucchini, you better find an arsenal of recipes that use this proficient garden vegetable. In the past I’ve shared recipes like this Easy Cheesy Zucchini Casserole (also one of this blog’s most popular posts) and one of my favorites, Zucchini Cheese Breadsticks. I don’t know if either of those can compare to the decadence that is this Frosted Chocolate Zucchini Sheet Cake recipe.
If any of you are fans of The Pioneer Woman’s Texas Chocolate Sheet Cake Recipe, I promise you are going to love this variation.
Shredded zucchini gets stirred into the chocolate batter, helping to create one of the moistest cakes you will ever taste!
Where the real magic happens is in the frosting.
I’ll be honest. Frosting is one of those things I’m usually not too fond of. Most of the time finding it too sweet and overpowering.
This recipe though plays a perfect partner with the cake.
Plus, its super simple. Made with pantry and fridge staples of butter, sugar, milk, chocolate chips, vanilla, and mini marshmallows.
Yep, you heard me.
Mini marshmallows.
Trust me… it’s the bee’s knees.
So when the zucchini starts arriving in your garden, bring out this recipe.
Make your family a beautiful and delicious chocolate cake knowing that it’s healthy.
Hey…. there IS zucchini in it!
Frosted Chocolate Zucchini Sheet Cake
Simple and easy Frosted Chocolate Zucchini Sheet Cake and Brownie Recipe. The best homemade chocolate cake with shredded zucchini.
Ingredients
Chocolate Zucchini Cake
- 2 cups Flour
- 1/3 cup Baking Cocoa
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 cups Shredded Zucchini
- 1 1/2 cups Sugar
- 3/4 cup Vegetable Oil
- 2 tsp Vanilla
Chocolate Marshmallow Frosting
- 1/4 cup Butter
- 1/2 cup Sugar
- 1/4 cup Milk
- 1/2 cup Chocolate Chips
- 1/2 cup Mini Marshmallows
- 1 tsp Vanilla
Instructions
Chocolate Zucchini Cake
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In a large mixing bowl combine flour, cocoa, baking soda, and salt.
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In a separate bowl combine shredded zucchini, sugar, and vegetable oil. Add to dry ingredients, stirring by hand. Stir in vanilla.
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Pour batter into a greased 9×13 inch pan and bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
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Cool pan on baking rack for 30 minutes.
Chocolate Marshmallow Frosting
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Melt butter in a small saucepan over medium-high heat. Add in sugar and milk. Bring to a boil, stirring often.
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Reduce heat to medium and continue to cook for 1 minute stirring often.
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Remove from heat; stir in chocolate chips and marshmallows until completely melted. Stir in vanilla.
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Let cool, stirring occasionally, until frosting thickens slightly.
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Pour over cake and spread until smooth.
Recipe Notes
Did you make this recipe?
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My batter was really thick, more like a dough. Is it correct that there are no eggs?
Yep. No eggs in this recipe. Usually the zucchini gives off enough moisture, but it is a thicker batter. Sometimes if the zucchini does not seem to have enough moisture for the batter to come together I have added some melted butter and it works well.
How long do I cook it for a sheet pan, 13×18?
Great question Becky! I haven’t baked this cake in that size of pan, but since it is larger it should not take as long to bake. I would say keep an eye on the cake and once the edges start to pull from the pan and a toothpick inserted into the center comes out clean, the cake is done.