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Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
chocolate zucchini sheet cake with cream cheese frosting
Ingredients
Cake
1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
Frosting
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
chocolate zucchini sheet cake with cream cheese frosting
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
Recipe Summary
prep: 30 mins
total: 1 hr
Yield: Serves 10 to 12
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Yield: Serves 10 to 12
Serves 10 to 12
chocolate zucchini sheet cake with cream cheese frosting
chocolate zucchini sheet cake with cream cheese frosting
Ingredients
Ingredients
1 stick unsalted butter, melted, plus more, softened, for pan
1 3/4 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder
1 3/4 cups granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 large eggs
2 teaspoons pure vanilla extract
4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture
5 ounces semisweet chocolate, chopped (1 cup)
2 sticks unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 1/4 cups confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
Sugared Zucchini Blossoms, for serving (optional)
Directions
Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners’ sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
