Chocolate Zucchini Sheet Cake

Written by Rachel Barkowski Published on August 1, 2023

I’m always looking for more yummy ways to incorporate zucchini into baked goods when the garden is doing well and zucchini is abundant, and this chocolate zucchini sheet cake has been one of our favorites!

This chocolate zucchini sheet cake is moist and light! It uses three whole cups of shredded zucchini, which makes me feel good to be getting all those veggies in at the same as we’re enjoying cake, ha!

This sheet cake is a fun one to make for parties, potlucks, movie night, and whenever company is coming! It’s always a big hit!

No harm in eating this for breakfast, either 😆 – we just call it “bread” instead of “cake” and we’re all set. 😂

Ingredients needed for chocolate zucchini sheet cake:

Zucchini (yes, you can leave the skin on – you’ll never notice once it’s grated/shredded!)
Eggs
Oil
Vanilla (this Mexican vanilla is my favorite!)
White flour
White sugar
Unsweetened cocoa powder (for baking, not hot cocoa mix)
Baking soda and baking powder
Cinnamon (it boosts the chocolate flavor!)
Salt (perfectly balances out the sweet)
Powdered sugar for dusting the top

What do you put on top?

This chocolate zucchini sheet cake tastes delicious without any frosting – however, you can definitely dress it up with some yummy chocolate frosting when the occasion calls for it!

>> This Dark Chocolate Frosting recipe is to die for… >> DARK CHOCOLATE FROSTING

>> This simple chocolate frosting that we top Coca Cola Cake with is a family favorite – quick to whip up, and it will smooth itself out and then crust. >> COCA COLA CHOCOLATE FROSTING

A simple powdered sugar dusting is great on this cake as well!

How to make Chocolate Zucchini Sheet Cake:

Combine eggs, oil, vanilla, and sugar. Beat for one minute until glossy and well combined.
In a separate bowl, combine flour, cocoa, baking soda and powder, salt, and cinnamon. Whisk until evenly combined.
Add dry ingredients to egg/oil mixture and mix just until combined.
Add grated zucchini to batter and mix just until incorporated.
Line a half sheet cake pan with parchment paper or spray with cooking spray and spread batter into pan.
Bake at 350 F (180 C) for 27-30 minutes (until set).
When the cake is cool, dust with powdered sugar and serve.

You can find the perfect sheet cake pan with lid HERE! It’s my favorite. 😉

Chocolate Zucchini Sheet Cake

Yield: 15-18 servings

Ingredients

4 eggs
1 1/2 cups vegetable oil
1 t. vanilla
2 cups sugar
2 cups flour
3/4 cup unsweetened cocoa powder
2 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. salt
3 cups grated zucchini
Powdered sugar for dusting the top

Instructions

In a stand mixer (or use a handheld), combine eggs, oil, vanilla, and sugar. Beat for one minute until glossy and well combined.
In a separate bowl, combine flour, cocoa, baking soda and powder, salt, and cinnamon. Whisk until evenly combined.
Add dry ingredients to egg/oil mixture and mix just until combined.
Add grated zucchini to batter and mix just until incorporated.
Line a half sheet cake pan with parchment paper or spray with cooking spray and spread batter into pan.
Bake at 350 F (180 C) for 27-30 minutes (until set).
When the cake is cool, dust with powdered sugar and serve.

:: pin for later! ::

We sisters love the ease and simplicity of sheet cake recipes, like this chocolate zucchini sheet cake! They’re simple to make and easy to transport and serve, full of yummy flavor, and guests are always satisfied. Be sure to check out our other Sheet Cake Recipes HERE!

Can you freeze slices of zucchini cake?

Yes, FoodsGuy says: “Wait until the bread cools and slice it into individual servings. Wrap each slice twice in plastic wrap and place all of the slices in an airtight, freezer-safe plastic bag or container, then transfer to the freezer.”