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
- 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
- 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
- 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.
- 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!