Imagine a chocolate cake so incredibly rich and moist that it secretly packs in a healthy veggie twist – welcome to Grandma's legendary Chocolate Zucchini Sheet Cake! This isn't just another chocolate dessert; it's a magical creation that transforms humble zucchini into a ridiculously delicious treat that will have everyone begging for seconds. Whether you're looking to sneak more vegetables into your family's diet or simply craving an irresistible chocolate indulgence, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated zucchini
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking sheet or line it with parchment paper for easy removal after baking.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, and vegetable oil. Mix these ingredients together until well combined.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps in the dry ingredients.
- In another bowl, beat the two large eggs and add the vanilla extract. Mix until the eggs are well blended.
- Gradually add the dry ingredients to the zucchini mixture, alternating with the egg mixture. Start by adding a third of the dry ingredients, then half of the egg mixture, mixing gently until just combined. Repeat this process until all ingredients are incorporated. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
- Place the baking sheet in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the sheet cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can frost it with your favorite chocolate frosting or serve it plain. Cut into 12 equal pieces and enjoy Grandma's Chocolate Zucchini Sheet Cake!
Tips
- Zucchini Moisture Magic: Don't squeeze out the zucchini's moisture – those natural juices are key to creating an incredibly tender cake!
- Cocoa Powder Trick: Sift your cocoa powder to prevent any annoying lumps in your batter.
- Mixing Technique: When combining ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Even Baking: Use a light-colored metal baking sheet for more even heat distribution and to prevent over-browning.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent a melty mess and ensure the best texture.
- Storage Tip: This cake stays moist for days when stored in an airtight container at room temperature.
- Frosting Options: While delicious plain, a simple chocolate cream cheese frosting can take this cake to the next level!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 35mg
