Chocolate Zucchini Sheetcake

Chocolate Zucchini Sheetcake Recipe

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Lynnda Cloutier


No one will ever guess the ingredients of this rich, moist chocolately delight. For a beautiful lacy finish, place a paper doily on top of the cake and dust with powdered sugar. Remove doily to reveal your work of art.Unknown Source


★★★★★ 1 vote



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1 1/2 cups packed light brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil
3 large eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 cups flour
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 tsp. baking soda
5 tbsp. unsweetened coco powder
4 cups firmly packed grated unpeeled zucchini
1 cup semisweet chocolate chips
powdered sugar

How to Make Chocolate Zucchini Sheetcake


  • 1In large mixing bowl, cream together sugar, butter, oil, eggs, vanilla and buttermilk. Mix flour, allspice, cinnamon, salt, baking soda and cocoa. Add to creamed mixture. Stir in zucchini. Pour into greased and floured 11 x 17 inch jelly roll pan.
  • 2Sprinkle chocolate chips over top. Bake at 325 for 40 to 45 minutes or til a wooden pick inserted near center comes out clean. Dust with powdered sugar. Let cool before cutting. Serves 36

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About Chocolate Zucchini Sheetcake

Course/Dish: Cakes

Show 2 Comments & Reviews

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