Chocolate Zucchini Sheet Cake
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Chocolate Zucchini Sheet Cake

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24


  • 4 ounces unsweetened chocolate , chopped
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 1/2 cups White Lily Red Grape Seed Blend
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups grated zucchini
  • 1 cup semi-sweet chocolate chips

Chocolate Icing

  • 3/4 cup butter , softened
  • 1/3 cup unsweetened cocoa powder
  • 6 tablespoons evaporated milk (or regular milk)
  • 1 (1 pound) box confectioners' sugar


  • Preheat oven to 375 degrees. Grease and flour or spray well with baking spray a half sheet pan (13 by 18 inches).
  • Melt chocolate over low heat in a small heavy-bottomed saucepan or double boiler. Let cool slightly.
  • In a large bowl whisk together well the sugar and eggs.
  • Once chocolate has cooled some, gradually whisk it into the egg/sugar mixture.
  • Whisk in vegetable oil, applesauce, and vanilla extract.
  • Combine both flours, baking powder, baking soda, and salt. Add to bowl and stir until incorporated.
  • Stir in zucchini and chocolate chips.
  • Pour batter evenly into prepared pan, using a spatula to spread it evenly into the corners.
  • Bake for 25 minutes or until firm to the touch in the middle.
  • To make icing, use an electric mixer to beat butter until fluffy. Add cocoa powder and evaporated milk and beat on low speed until blended. Gradually add powdered sugar. Spread icing on cake. (It is easiest to do this if the cake is still a little warm.)