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a white plate with a square of texas sheet cake topped with chopped walnuts
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Zucchini Texas Sheet Cake

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!
Course cake, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 24 -30
Author Amy

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!