Best 5 Chocolate Zucchini Sheet Cake With Cream Cheese Frosting Recipes
Indulge in the ultimate chocolate zucchini sheet cake, an irresistible dessert that combines the rich flavors of chocolate with the moist texture of zucchini. Topped with a velvety cream cheese frosting, this cake is a delightful treat for any occasion.
In addition to the main recipe, you'll also find variations to customize your cake: a gluten-free version for those with dietary restrictions, a vegan option for plant-based preferences, and a decadent chocolate ganache frosting for an extra layer of indulgence. Explore the versatility of this recipe and choose the one that best suits your taste and dietary needs.
CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- 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.
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE ZUCCHINI SHEET CAKE
I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.
Nutrition Facts : Calories 395 calories, Fat 17g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here
Provided by newmama
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- cream sugar, oil and butter.
- add eggs, yogurt and vanilla.
- sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
- fold in zucchini and chocolate chips.
- spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
- cool completely and frost
- beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
- refrigerate until serving.
CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE
We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.
Provided by Camille Beckstrand
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
- Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
- Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
- Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
- While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
- If desired, sprinkle the top of the cake with cinnamon and sugar.
Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving
Tips:
- Use fresh zucchini. Grating the zucchini releases its moisture, so it's important to use fresh zucchini that is not too watery. If your zucchini is watery, you may need to squeeze out some of the excess moisture before adding it to the batter.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will take about 30-35 minutes.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have cream cheese, you can use another type of frosting, such as chocolate ganache or whipped cream.
Conclusion:
This chocolate zucchini sheet cake with cream cheese frosting is a delicious and moist cake that is perfect for any occasion. It's easy to make and can be customized to your liking. Whether you're a chocolate lover or a zucchini lover, you're sure to enjoy this cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
