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Zucchini Texas Sheet Cake

A delightful twist on a classic chocolate cake, this Zucchini Texas Sheet Cake combines rich chocolate flavor with moist zucchini for a scrumptious dessert.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy
Servings: 12 servings

Ingredients

Dry Ingredients

  • 2 cups Granulated Sugar
  • 2.5 cups All-Purpose Flour
  • 0.5 cup Unsweetened Cocoa Powder
  • 1.5 teaspoons Baking Powder
  • 1.5 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon

Wet Ingredients

  • 0.75 cup Vegetable Oil
  • 3 large Eggs
  • 2 teaspoons Vanilla Extract
  • 0.5 cup Milk
  • 2 cups Grated Zucchini (about 2 medium-sized zucchinis)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Grease a 13×18-inch sheet pan or line it with parchment paper.
  • Step 3: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
  • Step 4: In another bowl, combine the sugar, vegetable oil, and eggs. Beat until smooth, then add vanilla and milk.
  • Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  • Step 6: Fold in the grated zucchini until evenly distributed.
  • Step 7: Pour the batter into the prepared sheet pan and spread it out evenly.
  • Step 8: Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean.
  • Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Step 10: Frost the cooled cake with your favorite chocolate frosting.

Equipment

  • Mixing Bowl
  • Sheet Pan
  • Whisk
  • Spatula

Notes

Use fresh zucchini for optimal moisture. Grate it finely for better blending. Consider adding nuts or chocolate chips for extra flavor.