This cake is everything you love about classic Texas Sheet Cake, just better thanks to zucchini! And don’t forget about the scrumptious warm icing, it seals the deal!
I LOVE my garden, even the abundance of zucchini! Zucchini is like a regular guest at our kitchen table. It shows up in everything; muffins, breakfast cookies, bread, meatballs (seriously you gotta try this one, the creamy sauce is um, delicious), salads, and cake. I can’t get enough of it. My growing season is super short so I have to soak up every ounce of my produce.
I promised you a zucchini recipe this week and this one does not disappoint. In fact, I planned to bring you three zucchini recipes this week. My kids started school on Wednesday and I thought I would have lots of time to myself to catch up on a few things that have been a little neglected during the summer. I planned things like changing sheets, defrosting the freezer, and vacuuming my cars. Does anybody else way overestimate how much you can accomplish in three days? Me too! I didn’t promise anybody clean sheets. I did promise you a zucchini recipe, and here it is.
For some reason I have had “extras” at meal times. I’m not sure where they all came from, but if they come I feed them. I decided I needed a go to dessert that would make lots of people happy. This Texas sized sheet cake is the ticket. Not only does it feed lots of people, they love it, and it uses up some of my zucchini.
This dessert is easy to throw together and bakes quickly. The frosting goes on while it’s warm and is excellent served almost straight from the oven. Six hungry (ok, they probably weren’t hungry but they thought they were) fourteen year olds and they almost devoured the entire pan.
Zucchini Texas Sheet Cake
Ingredients
- CAKE:
- 1/2 c. butter melted
- 1/2 c. buttermilk
- 2 eggs
- 1 tsp. vanilla
- 1 c. white sugar
- 1 c. brown sugar
- 4 T. cocoa heaping
- 2 c. flour
- 1/4 tsp. salt
- 1 tsp. soda
- 2 c. grated zucchini
- ICING:
- 1/2 c. butter
- 3 3/4 c. powdered sugar
- 4 T cocoa heaping if you like more
- 6 T. milk
- dash salt
- 1 tsp. vanilla
- 1/2 c. walnuts finely chopped
Instructions
- Preheat oven to 350 degrees.
- In a sifter, or large bowl, add sugars, flour, cocoa, salt, and soda. If using a bowl, stir together. Set aside.
- Grate zucchini and set aside.
- In a mixing bowl, mix eggs, buttermilk, and vanilla.
- Add dry ingredients and begin mixing on low speed. Slowly pour melted butter into batter while mixing.
- Add zucchini and stir, by hand, to combine. You don't want to mix too much after addition of zucchini or it will wring the zucchini out and make it too watery.
- Pour into a greased jelly roll pan.
- Bake for 20-22 minutes.
- ICING:
- While cake is baking make icing.
- In a saucepan, melt butter over low heat. Add cocoa powder and stir until nice and smooth.
- Add milk and vanilla, stir.
- Add powdered sugar and salt. Stir until it is smooth.
- Add chopped walnuts if desired, or reserve to sprinkle on top after cake is iced.
- As soon as you remove cake from the oven, pour warm icing evenly over cake . Let it set for a few minutes, if you can!
Amanda says
I’m confused about what size pan to use. I have about a 13 x 19 sheet pan. Does that work for this recipe? Thanks!
Amy Engberson says
Yes! That will work perfectly!
Kathy says
Very good! Will make again!
Amy Engberson says
I’m glad you love it! It’s so moist and decadent!
Cindy says
Can heavy whipping cream or 1/2 & 1/2 be substituted for buttermilk
Amy Engberson says
I wouldn’t recommend substituting heavy cream for the buttermilk. You can easily make buttermilk from scratch by adding 1 Tablespoon of white vinegar to a one-cup measuring cup. Then add enough milk to measure one cup. Stir. Let rest for 5 minutes. Then you can use it exactly as you would use store-bought buttermilk. Hope that helps!
Dorothy K says
Can I double the recipe to put in a full sheet pan?
Amy Engberson says
I’ve never tried making this in a full sheet pan before, but I imagine it would work just fine. A half sheet pan is 12″ x 18″ and a whole sheet pan is 18″ x 24″ so it’s exactly double in size. You might need to increase the baking time since there’s so much more cake in the middle. I’d just watch it close and check to see when it’s done.
Marilyn says
Do u let the zucchini drain are get as much water out
Amy Engberson says
I don’t really squeeze it or drain it. I usually grate the zucchini before I start making the cake. As it sits some water will drain. That’s okay. Discard the drained water and use the grated zucchini. Hope that helps!
Melissa says
What is the lighter icing recipe? There is two different pics with two different icings and I was wanting to try the lighter colored one!!
Amy Engberson says
Hi Melissa! Adjusting the amount of cocoa added to the icing will change the color! For a darker icing use heaping Tablespoons of cocoa, for a lighter colored icing use less cocoa! You can always start with a little and add more to get the color and flavor you like! Enjoy!
Kimberly Dunkirk says
I just made the zucchini Texas sheet cake. I will be making it for years to come! I also live on a farm. We raise Hereford cattle and grow corn and soybeans. My two sons and nephew work with my husband and I feed them every day. I am always looking for new recipes and I will be sharing this one with anyone who will listen!
Amy Engberson says
Hi Kimberly! This is one of those cakes that I make about every other week all summer long! It’s just so good, and so easy! I have fond memories of growing up on a Hereford cattle ranch! How fun, and what a job, for you to be able to spend so much time with your family! I bet they always look forward to lunch! Thanks for sharing my recipes!
Amber says
For the cake is it 1 Tbs or 1tsp baking soda?
Amy Engberson says
It’s one teaspoon.