Zucchini Chocolate Sheet Cake

By srumbel

No one will ever guess that there’s zucchini in this cake! It practically disappears into thin air when baked. Instead of using a full size cookie sheet to bake the batter in, I opted for a 9×13 inch pan. That way it comes out nice and thick. No need to eat 4-5 slices in a sitting, of course if you want to, I’m not going to stop you! Once it comes out of the oven, all you need to do is pour the warm chocolate frosting (or glaze) over the top and let it set. Then it’s ready to eat! Slice it up and dig in! I hope you’ll enjoy another way to use up all of that gorgeous zucchini that’s in season now. Happy baking!!!
from lilluna.com

Ingredients

• Frosting:
• 2 c. all-purpose flour
• 1/2 c. Hershey's unsweetened cocoa
• 2 tsp. baking soda
• 1 tsp. salt
• 1 3/4 c. granulated sugar
• 1 c. (2 sticks) melted butter
• 1 tsp. vanilla extract
• 3 eggs, lightly beaten
• 3/4 c. buttermilk
• 2 c. grated zucchini
• 3/4 c. (1 1/2 sticks) butter
• 1/3 c. milk or cream
• 1/4 c. cocoa powder, sifted
• 3 1/2 c. powdered sugar, sifted
• 1 tsp. vanilla extract

Preparation

Step 1

In a large mixing bowl, whisk together dry ingredients. Create a well or nest in the center of the dry ingredients and pour in the butter, buttermilk, vanilla extract and eggs. Using a spatula or wooden spoon stir for 10 seconds, then fold in the grated zucchini. Continue mixing until no flour pockets remain.
Place into a buttered (or sprayed) 9x13 inch baking pan. Place in the oven and bake at 350 degrees for 25-28 minutes. Remove from the oven and allow to cool.
Meanwhile, to make the frosing, in a medium saucepan set over low heat, melt the butter, then add the milk and sifted cocoa powder. Stir to combine, then remove from the heat and add the vanilla extract and the sifted powdered sugar. Spread over the slightly warm cake. Allow to cool/set for 30 minutes before slicing and serving.