Zucchini Texas Sheet Cake is a crowd-pleasing cake with a rich buttermilk chocolate frosting. I hear everything is bigger in Texas and this cake hits the mark!
Fall is my favorite season of the year.
I love everything zucchini and pumpkin. Literally. And that is how I came up with this recipe. I took my favorite Triple Chocolate Zucchini Cake recipe and made it into a sheet cake, then I took my favorite Best Ever Brownie Frosting recipe and put it on top of this giant zucchini cake. Perfect match.
This cake is just perfect for a holiday get together and large enough for everyone to have a piece. Or you could just make this cake for yourself (like I did). Eat a quarter of it before the kids get home from school.
I am looking forward to taking this Zucchini Texas Sheet Cake to the pumpkin patch, with a batch of homemade chili and cornbread. That is looking like the ideal fall meal right there.
While this year I wasn’t able to have a garden, I relied on my brother farm to load me up on zucchini. And he did not disappoint. In fact, I have 5 more sitting here and I am thinking how many Zucchini Texas Sheet Cakes can I make with them. I am about to surprise some of my friends with the best chocolate zucchini cake they have ever had. Enjoy!
- 2 cups sugar
- ¾ cup oil
- 3 eggs
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon vanilla
- ½ cup milk
- 2 cups grated or shredded zucchini
- 1 stick 1/2 cup butter
- 6 tablespoons buttermilk
- 4 tablespoon unsweetened cocoa powder
- 1 tablespoon vanilla
- 1 pound powdered sugar
- Preheat oven 350 degrees. Prepare a jelly roll pan by spraying a baking sheet with cooking spray. Set aside.
- Blend together sugar, oil, and eggs. In a separate bowl combine flour, salt, baking soda, cocoa, and cinnamon and baking powder. With the mixer on medium, mix in the flour mixture. Then slowly adding milk and zucchini. Mix until well combined. Pour into prepared pan.
- Mix well and pour into prepared pan. Bake for 18-20 minutes.
- In a medium glass mixing bowl, add the butter, cover with a plate, and heat butter for 1 minute in the microwave. Remove from microwave and remove the lid. Stir in vanilla and buttermilk, place back in the microwave and heat for 30 seconds, stir, then heat for another 30 seconds, stir, heat for 30 seconds and stir and then heat for another 30 seconds.
- Remove from microwave and stir in cocoa and powder sugar, until well combined. Place back in the microwave and heat for 30 seconds, stir. Heat for another 30 seconds and stir, repeat 1 more time if needed until frosting is smooth and there are no clumps. Pour over brownies, and spread evenly. Let frosting cool and harden. Cut and serve.
Love zucchini season? I do. Be sure to check out my other favorite fall recipes.
Triple Chocolate Zucchini Cake
Are these brownies or sheet cake? Seems to be a lot for a standard jelly roll pan, my cake rose way above the pan. Vanilla was omitted in the directions.
Can you substitute something for the zucchini? Not sure I have that much left in the freezer.
Sandra McC says
Dennis – you could try these Texas Sheet Cake Bites – https://realhousemoms.com/texas-sheet-cake-bites/ – zucchini being a staple, not sure what else you could try. The store has zucchini all year long, so maybe if you don’t have enough, grab a small one from there. xo San
Is it supposed to be “1/2 cup butter, cubed” or 1 1/2 cup butter?
Julie @Real Housemoms says
It’s 1 stick/cube of butter which is equal to 1/2 cup. We’ve updated the recipe so that notation is more clear. 🙂
1 stick of butter is equal to 1/4 cup of butter…..
Aubrey Cota says
I just grabbed a stick of butter to help me clarify this. 1 stick of butter is equal to 1/2 cup of butter. We don’t mess around when it comes to butter! 🙂