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Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting

Recipe photo courtesy of Ryan Liebe

Just the thing for that bumper crop of zucchini! It keeps this party-ready sheet cake super moist, while two types of chocolate -- semisweet chunks and cocoa powder -- deliver big flavor. Top with tangy-cream cheese frosting, and if you want make the dessert a real showstopper, sugared zucchini blossoms.

Source: Martha Stewart Living, July/August 2018
Total Time Prep Yield





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How would you rate this recipe?
  • ACX56451594
    5 OCT, 2018
    I followed the cake recipe exactly (t was fairly simple, and yes, I blotted the grated zucchini with 4 or 5 layers of paper towels), but made it as a 9" round 2-layer cake. The icing recipe might have been alright for a sheetcake, but it was too soft and light to frost a layer cake, so I modified it by increasing the confectioners' sugar to 2 pounds (the proportions I'd usually use for a cream cheese frosting), and it worked well, although I had a generous amount of leftover frosting! The folks at the party for whom I made the cake raved about it. They were a bit surprised at the inclusion of zucchini, but not really: I'm a nutritionist and they probably think I add green vegetables to everything!
  • anitavanhove
    22 AUG, 2018
    I wish it turned out... maybe I did something wrong? I made sure I got all the excess fluid out of the zucchini and made the recipe as it says and even after baking for 1.5 hours it’s still wet on the inside.... epic sadness....

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