Zucchini Texas Sheet Cake

Delicious moist and fluffy chocolate zucchini cake with a rich buttermilk chocolate frosting that comes together in under an hour.  Adapted from dashofsanity.com

INGREDIENTS:

Cake
2 cups sugar
¾ cup oil
3 eggs
1 teaspoon salt
1 ½ teaspoon baking soda
½ cup cocoa powder
1 teaspoon cinnamon
1 ½ teaspoon baking powder
2 teaspoon vanilla
2 ½ cups flour
½ cup milk
2 cups grated or shredded zucchini* (about 10 ounces dry zucchini).

Frosting
1/2 cup butter
6 tablespoons buttermilk
4 tablespoon cocoa
1 tablespoon vanilla
3 3/4 cups powdered sugar

INSTRUCTIONS

Preheat oven 350 degrees. Prepare a jelly roll pan by spraying a baking sheet with cooking spray. Set aside.

Blend together sugar, oil, and eggs in mixer until thickened.  Add vanilla. 

In a separate bowl whisk together flour, salt, baking soda, cocoa, and cinnamon and baking powder. 

With the mixer on medium, add flour mixture to the sugar and egg mixture. Then slowly add milk and *zucchini until well combined.

Pour into prepared pan. Bake for 18-20 minutes.

In a microwave safe medium sized mixing bowl add the butter, cover, and heat for 1 minute in the microwave.

Remove from microwave. Stir in vanilla and buttermilk, place back in the microwave and heat for 30 seconds, stir, then heat for another 30 seconds, stir, heat for 30 seconds and stir and then heat for another 30 seconds.

Remove from microwave and stir in cocoa and powder sugar, until well combined. Place back in the microwave and heat for 30 seconds, stir. Heat for another 30 seconds and stir, repeat 1 more time if needed until frosting is smooth and there are no clumps.

Pour over cake while cake and frosting are still warm, and spread evenly.

Can serve warm or at room temperature. 

*zucchini prep.  I usually shred zucchini in a food processor.  Then put it in a thin kitchen towel and wrap it up like a candy or tootsie roll and wring out all the extra moisture.