What’s better than regular chocolate cake? Moist, chocolately, zucchini sheet cake of course!
I like to eat healthy, but I also need my desserts. All I wanted was chocolate cake this week, and I couldn’t put off my craving any longer.
My family wanted a treat last night, and I wasn’t about to deprive them.
So I took my favorite chocolate sheet cake recipe and adapted it to be a *little* more healthy. Moderation in all things, right?
It was amazing. It was even better with the zucchini in it. It made it so moist and delicious. You are going to love this recipe.
And I promise you can’t taste the zucchini.
Chосоlаtе Zuссhіnі Shееt Cаkе
20 mіn Prер Tіmе
25 mіn Cооk Tіmе
45 min Tоtаl Tіmе
- 2 cups sugar
- 1 cup plain greek yogurt
- 3 eggs
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 cups shredded fresh zucchini
- 1 Tablespoon vanilla extract
- 1/2 cup butter or margarine
- 2 Tablespoons cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla
Preheat oven to 375 degrees. Spray a 15x10x1″ baking pan heavily with non-stick cooking spray.
In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
Mix dry ingredients with the sugar/yogurt mixture, and then slowly pour in the milk.
Fold in the zucchini and the vanilla and pour batter into the prepared baking pan.
Bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.
In a saucepan over medium low heat, combine the butter, cocoa, and milk.
Heat to boiling, stirring frequently.
Remove from heat and mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
Pour warm frosting over brownies as soon as you take them out of the oven. Let cool completely before serving