Chocolate Zucchini Sheet Cake
A moist and flavorful chocolate zucchini sheet cake that combines rich cocoa with the natural sweetness of zucchini. Perfect for chocolate lovers seeking a veggie-packed dessert, this easy-to-make cake is ideal for gatherings, potlucks, or a sweet treat any day of the week.
Ingredients
Instructions
- Cream together the oleo, vegetable oil, and sugar until well combined.
- Add eggs, vanilla, and sour milk, then beat the mixture well.
- Sift the flour, cocoa, baking powder, baking soda, cinnamon, and cloves (if using) together.
- Stir the dry ingredients into the wet mixture.
- Fold in the grated zucchini.
- Pour the batter into a greased 9 x 12-inch oblong pan.
- Sprinkle chocolate chips on top of the batter.
- Bake at 325°F for 40 to 45 minutes, checking doneness before the end of the baking time.
Tips & Substitutions
For a richer flavor, consider substituting part of the vegetable oil with unsweetened applesauce. If you don't have sour milk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. This Chocolate Zucchini Sheet Cake is wonderfully moist, so be careful not to overmix the batter after adding the dry ingredients.
Serving Suggestions
Serve this Chocolate Zucchini Sheet Cake as a delightful dessert or a sweet snack. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, you could even serve it alongside Tennessee Chip Salad for a refreshing contrast. Enjoy it with a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, microwave a slice for 10-15 seconds or warm in the oven at 350°F for about 5 minutes to restore its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Sheet Cake contains roughly 132 calories, with 2g protein, 22g carbohydrates, and 2g fat. It is an excellent source of vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture slightly. For best results, use half whole wheat and half all-purpose flour to maintain moisture while adding some extra fiber.
Is it necessary to peel the zucchini before grating?
No, peeling the zucchini is not necessary. The skin adds extra nutrients and color to the cake. Just make sure to wash the zucchini thoroughly before grating to remove any dirt.
Can I freeze the Chocolate Zucchini Sheet Cake?
Yes, this cake freezes well. To freeze, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).