Chocolate Zucchini Sheetcake

Chocolate Zucchini Sheetcake

Verlee T
Edited on Apr 28, 2013
40 mins
as many as you desire!

This is a yummy way to use up your summer zucchini supply!


1 1/2 c. packed light brown sugar

1/2 c. sugar

1/2 c. butter, softened

1/2 c. vegetable oil

3 large eggs

1 t. vanilla extract

1/2 c. buttermilk

2 1/2 c. flour

1/2 t. allspice

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

5 Tablespoons cocoa powder

4 c. firmly packed grated unpeeled zucchini

1 c. chocolate chips

powdered sugar


In large mixing bowl, cream together sugars, 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. Sprinkle chocolate chips over top.

Bake at 325 for 40-45 minutes or until wooden pick inserted near center comes out clean. Dust with powdered sugar. Let cool before cutting.

Not a NESTLÉ®-tested recipe.
Image supplied by user.

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