Chocolate Zucchini Sheet Cake with Cream Cheese Frosting
My French grandma's chocolate zucchini sheet cake, made with 2 cups of shredded zucchini and chocolate chips, baked in a 9x13 pan and topped with thick cream cheese frosting.
Servings: 24 pieces
Calories: 283kcal
Ingredients
For the cake
- ½ cup milk
- 2 tbsp white vinegar
- ½ cup butter
- ½ cup olive oil
- 1 ¾ cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 ½ cup all-purpose flour sifted
- ¼ cup cocoa sifted
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- 2 cups shredded zucchini
- 1 cup chocolate chips
For the frosting
- 4 ounces (113g) brick cream cheese, softened
- 2 tbsp butter
- ½ tsp vanilla extract
- 2 cups icing sugar
Instructions
- Preheat oven to 350F. Grease a 9x13" pan.
- In a small bowl, mix together the milk and vinegar and let sit to thicken.
- Make the cake: In a medium size bowl, cream together the butter and oil.
- Add the sugar, and eggs one at a time. Then add the vanilla and milk mixture.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and cinnamon.
- Pour the dry ingredients into the wet ingredients and mix until completely combined. Then fold in the shredded zucchini and chocolate chips. Batter will be slightly thick.
- Pour batter into a 9x13" pan. Bake for 33-36 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting and assembling.
- 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.
- Cover the leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.
Notes
- Chocolate frosting: beat 2 tbsp cocoa powder into the frosting.
- Storage: covered at room temperature 2 to 3 days, fridge up to 5 days, freeze unfrosted up to 3 months.
- Dairy-free: vegan butter, almond milk, and vegan cream cheese all work.
Nutrition
Serving: 1piece | Calories: 283kcal | Carbohydrates: 41g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 137mg | Potassium: 107mg | Fiber: 1g | Sugar: 29g | Vitamin A: 209IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg