Description
A moist double chocolate zucchini sheet cake topped with creamy peanut butter frosting. A delicious way to use up zucchini.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chocolate chips
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together oil, buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the frosting. In a large bowl, beat together softened butter and peanut butter until smooth.
- Gradually add powdered sugar, alternating with milk, beating until smooth and creamy.
- Once the cake is completely cool, spread the peanut butter frosting evenly over the top.
- Cut into squares and serve.
Notes
- Make sure the zucchini is grated finely.
- Squeeze out excess moisture from the grated zucchini before adding it to the batter.
- Do not overmix the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice