The Best Chocolate Zucchini Sheet Cake Recipe

The most indulgent and moist chocolate zucchini sheet cake recipe ever! Loaded with chocolate chips and smothered in cream cheese frosting, this cake is perfect for chocolate lovers.

Moist, rich, and full of chocolatey flavor, this delightful dessert sneaks in a healthy twist by incorporating zucchini. With a tender crumb and a luscious cream cheese glaze, this cake is sure to satisfy your sweet tooth while providing a dose of added nutrients. 

Made with two cups of shredded zucchini that you won’t even know is there, this is the most fun and DELICIOUS way to eat your greens!

Get ready to savor a slice of pure chocolatey bliss! If you love zucchini recipes you may also want to try my Chocolate Zucchini Baked Oats or my Crispy Air Fryer Zucchini Fries.

This cake is a family favourite and has been for many years. The recipe is from my french grandmother, we called her Memere, and it is easily one of my favourite chocolate cakes of all time (and trust me, I LOVE chocolate cake).

There are easily at least 19 of my extended family members that love and swear by this moist chocolate cake. It’s a legend.

Adding zucchini into cake happens to be one of my favourite ways to keep cake moist without any added oil. I love this recipe because it’s only one layer and there’s no assembly or crazy decorating required. 

It’s also super easy to transport if you want to bring to a dinner party with friends!

INGREDIENTS YOU WILL NEED FOR THE CHOCOLATE ZUCCHINI SHEET CAKE

You will need the following ingredients listed below to make the zucchini texas sheet cake (the exact measurements and full recipe are in the printable recipe card at the bottom of the post):

• Butter – can also use vegan butter for less dairy if desired.
• Extra virgin olive oil
• White sugar – can probably use parts coconut sugar or brown sugar.
• Eggs
• Vanilla extract
• Milk – can use non-dairy milk.
• White vinegar
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Cinnamon
• Fresh zucchini – large zucchini or small zucchini.
• Cream cheese
• Powdered sugar
• Optional – espresso powder, lemon juice, sour cream, etc.

DIRECTIONS ON HOW TO MAKE

1. Preheat oven to 350 degrees F. Grease a 9×13″ cake pan. Can line with parchment paper if you want to remove the entire cake from the pan.
2. In a medium bowl, mix together the milk and vinegar and let sit to thicken.
3. Make the cake: In a large bowl, cream together the butter and oil.
4. Add the sugar, and eggs one at a time. Then add the vanilla extract and milk mixture.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon.
6. Pour the dry ingredients into the wet ingredients and mix until completely combined. Then fold in the grated zucchini and chocolate chips. Batter will be slightly thick.
7. Pour batter into the prepared pan. Bake for 33-36 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the middle of the cake. If it comes out clean, it is done. Let the cake cool completely in the pan set on a wire rack. The cake must be completely cool before frosting and assembling.
8. Make the frosting: In a medium size bowl, cream the cream cheese and butter together using an electric mixer. Add the vanilla and icing sugar and continue blending.
9. Cover the leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

THE CREAMY CREAM CHEESE ICING

I topped this chocolate zucchini cake with smooth, silky, and creamy cream cheese icing. It’s my favourite icing recipe ever! This recipe makes enough to ensure you get maximum cream cheese frosting in every bite!

If you would rather top this cake with chocolate frosting, add 2 tbsp cocoa and you’ve got yourself chocolate cream cheese icing that’s equally as delicious! Regardless of which you choose, you’ll have enough frosting to frost the entire sheet cake and a little extra if you want to add a bit more to your individual pieces!

WHY THIS CHOCOLATE ZUCCHINI SHEET CAKE RECIPE IS THE BEST

• Super rich and moist thanks to the zucchini.
• Deep chocolate flavor (if you’re a sucker for chocolate you will fall in love with this recipe).
• Easy recipe.
• You are sneaking in 2 cups of vegetables inside that you won’t even notice.
• Smothered with cream cheese icing.
• Perfect way to use up all your zucchinis from your zucchini plants.

WHY USE BUTTER AND OIL IN THE CAKE?

I find this provides the best of both worlds. You get the wonderful flavour from the butter and the moist texture from the oil. 

This is because oil is a liquid at room temperature so it gives your palate the sensation of moisture.

CAN I SUBSTITUTE THE MILK AND BUTTER AND CREAM CHEESE FOR NON DAIRY/VEGAN VERSIONS? 

Yes, absolutely! I have done this recipe using margarine and vegan butter instead of butter. 

I have also used almond milk instead of regular milk, and vegan cream cheese instead of normal cream cheese! Turns out beautifully! I only kept the regular ingredients in this recipe to honour my grandmother, but it can definitely be made dairy free!

DOES THIS FREEZE WELL?

Absolutely! Most of the time when I make this chocolate zucchini sheet cake recipe I actually freeze half the batch right off the bat (but that’s only because I live alone). 

If I leave it out I ended going back for seconds, thirds, sometimes fourths because it’s just THAT GOOD. Which is why I started freezing some, and my waistline has THANKED me for it!

I will typically ice the portion of the cake that I am leaving out at room temperature. I don’t ice the part that I am freezing, and freeze the cake and icing separately. 

When I’m ready to eat it, I defrost both the icing and cake, and then ice it! If you do happen to ice it before hand, no big deal! 

The only down side is if you microwave the iced cake, the icing melts into the cake slightly. In that case I end up just adding more icing, NO BIG DEAL THOUGH.

CAN I TASTE THE ZUCCHINI IN THE CAKE?

No, you cannot taste the zucchini in the cake. The zucchini adds moisture and tenderness to the cake without altering the flavor. It helps create a moist texture and keeps the cake from being dry.

​CAN I REDUCE THE AMOUNT OF SUGAR IN THIS RECIPE?

Yes, you can adjust the amount of sugar according to your preference in this chocolate zucchini sheet cake recipe. However, keep in mind that reducing the sugar may affect the overall taste and texture of the cake.

Other Chocolate Recipes You May Like To Try!

• Double Chocolate Sea Salt Fudge Brownies
• Chocolate Magic Shell Yogurt Cup
• Healthy Chocolate Cottage Cheese Dessert Fruit Dip
• Chocolate Covered Raspberry Chia Jam Bites
• Gluten Free Chocolate Cake Recipe 

IF YOU TRIED THIS DELICIOUS CHOCOLATE ZUCCHINI CAKE PLEASE LEAVE A COMMENT AND A STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails