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+ servings
5 from 1 vote

Chocolate Zucchini Sheet Cake

Zucchini cake is a delicious way to use up garden abundance.
Course Dessert
Cuisine American
Keyword chocolate zucchini cake, chocolate zucchini cake recipe, raspberry and whipped cream chocolate zucchini cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 7 servings
Calories 848 kcal
Author Janet Barton


  • 2 1/2 cups all purpose flour
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups sugar
  • 1 cup light flavored olive oil
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla
  • 1/2 cup boiling water
  • 2 cups grated zucchini

Glaze and filling:

  • 6 ounces chopped semi-sweet chocolate
  • 6 tablespoons boiling water
  • 2 cups heavy cream
  • 2 tablespoons confectioners sugar
  • 1 teaspoon vanilla
  • Raspberries


  1. Preheat oven to 350 degrees.  Spray a 12 x 18-inch baking sheet with nonstick spray.  Line with a sheet of parchment paper and spray parchment with nonstick spray.  Set aside.  In a large bowl sift together flour, cocoa, baking soda and salt.  Set aside.  In the bowl of a stand up mixer beat eggs,  With the mixer running, slowly add sugar and mix until light yellow in color. Slowly add olive oil, buttermilk and vanilla.  Mix until smooth and light in color.  Beat in flour and cocoa mixture until smooth.  Fold in grated zucchini then boiling water.  Pour batter into prepared baking sheet and place in preheated oven.  Bake for 25 minutes or until cake springs back when lightly touched.  Remove from oven and cool for 5 minutes.  Invert cake onto a cooling rack and cool completely.
  2. Using a 3-inch circle cookie cutter, cut 14 circles out of the cake.  Place 7 of the round cakes onto a rack placed over a baking sheet.  Spread a heaping tablespoon full of glaze over each cake.  Spread until the glaze starts to drip over the edges of cakes.  Allow glaze to harden for 20-30 minutes.
  3. To assemble:  Place an un-glazed cake on a serving plate and top with a large dollop of whipped cream. Top with fresh raspberries.  Top with the chocolate glazed cake round.  Add another dollop of whipped cream and garnish with more raspberries.  Refrigerate until ready to serve.  Makes 7 double layer cakes.
  4. To prepare the glaze:
  5. Place chopped chocolate in the top of a double boiler that is sitting over simmering water.  Stir until chocolate is melted.  Immediately add the boiling water all at once.  Stir until smooth.
  6. For whipping cream filling:
  7. Add heavy cream to a large mixing bowl.  Add confectioners sugar and vanilla.  Beat until soft peaks form.
Nutrition Facts
Chocolate Zucchini Sheet Cake
Amount Per Serving
Calories 848 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g110%
Cholesterol 143mg48%
Sodium 716mg30%
Potassium 463mg13%
Carbohydrates 113g38%
Fiber 5g20%
Sugar 70g78%
Protein 11g22%
Vitamin A 1180IU24%
Vitamin C 6.8mg8%
Calcium 106mg11%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.