Got Zucchini? Make Cake!

A number of years ago my friend Judy shared an absolutely AWESOME cake recipe with me. Not only is this cake moist and chocolatey, but it’s loaded with zucchini. Yes, zucchini, the green vegetable that often gets the nose scrunch from many kiddos who refuse to eat anything green. It’s a chocolate disguise for a veggie that’s not only healthy, but in season!

Judy’s Zucchini Sheet Cake
2 C sugar
1 C oil
3 eggs
2 ½ C flour
¼ C baking cocoa
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 C milk
2 C shredded zucchini
1 Tbsp. vanilla

Heat oven to 375 degrees. Grease a 10 x 15 jellyroll pan. Combine sugar and oil. Add eggs, beating well after each one is added. Combine dry ingredients in a separate bowl. Mix into sugar mixture alternately with the milk. Stir in zucchini and vanilla. Pour into pan. Bake 25 minutes or until center is done. Check with a toothpick. Cool and frost with chocolate frosting.

Chocolate Frosting
¼ C butter
1/8 C cocoa
3 Tbsp. evaporated OR regular milk
2 C powdered sugar
1 Tbsp. vanilla

Mix all ingredients together until smooth. Spread of slightly cooled cake.

Enjoy every chocolatey morsel, zucchini and all!

© 2018 Becky Danielson. All rights reserved.

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Photo by Igor Miske on Unsplash