Imagine a dessert so decadent, so moist, and so irresistibly chocolatey that no one would ever guess it's packed with hidden vegetables. This Crowd Pleasing Double Chocolate Zucchini Sheet Cake is the secret weapon in every baker's arsenal - a magical creation that transforms humble zucchini into a rich, fudgy masterpiece that will have your guests coming back for more. Whether you're trying to sneak some veggies into picky eaters' diets or simply craving the most incredible chocolate cake ever, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups grated zucchini
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- Using a box grater or food processor, grate the zucchini. Important: Do not squeeze out moisture, as the zucchini's liquid helps keep the cake moist.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures no lumps and even distribution of dry ingredients.
- In a separate large bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cake texture.
- Gently fold in the grated zucchini and half of the chocolate chips into the batter, distributing evenly.
- Pour the batter into the prepared 9x13 inch pan, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter.
- Remove from oven and let the cake cool completely in the pan on a wire rack for about 1 hour before cutting and serving.
- Optional: Dust with powdered sugar or top with whipped cream before serving for extra indulgence.
Tips
- Don't drain the zucchini! The moisture is key to creating an incredibly soft and tender cake.
- Sift your dry ingredients to prevent lumps and ensure a smooth batter.
- Use high-quality cocoa powder for the most intense chocolate flavor.
- Be careful not to overmix the batter - this can lead to a tough cake.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
- Let the cake cool completely before cutting to help it set and maintain its structure.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
- For an extra indulgent touch, serve with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 5g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 45mg
