Soft, fluffy, and moist chocolate sheet cake with a pourable chocolate butter glaze. No one will ever be able to tell that there are three cups of shredded vegetables in this goodness!
Chocolate Zucchini Sheet Cake
Recipe Source: adapted from The Essential Mormon Cookbook by Julie Badger Jensen
For the cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup + 1 tablespoon unsweetened cocoa powder
3 cups grated zucchini
1 cup cold salted butter, cut into cubes
1/2 cup whole milk
Preheat the oven to 350˚F. Grease and flour a 13x18 inch sheet pan. Set aside.
In a large bowl, whisk the flour, sugar, salt, baking soda, baking powder, and cocoa powder together until thoroughly combined. Add the eggs and the zucchini with a hand mixer.
Put the butter cubes and milk in a small saucepan and heat until milk is scalded and butter is completely melted. Immediately pour into the cake batter and mix with a hand mixer until combined. Pour into prepared baking sheet and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, and make frosting. Pour warm frosting over hot cake. Let cool to warm or room temperature before eating.
For the frosting:
1/2 cup cold salted butter, cut into cubes
1/3 cup whole milk
6 tablespoons unsweetened cocoa powder
3 1/2- 4 cups powdered sugar
1 teaspoon pure vanilla extract
Whisk cocoa powder and powdered sugar together in a small bowl. Bring butter and milk to a boil in a medium saucepan over medium high heat. Remove from heat and beat in the vanilla, cocoa powder and sugar.
Calories per serving: 300
Carbs per serving: 38g