{ Chocolate Zucchini Sheet Cake }

This delectable cake is chocolatey, moist and satisfying. It can be made with any form of courgette (zucchini/patty pan/summer squash), and is an easy picnic or bbq pack-a-long. Don’t you just love when those savoury garden veggies incorporate into something sweet like this to add a tasty topper to a delicious meal? We sure do.

This cake is super simple to make and completely crowd pleasing, but our favourite thing about it is that it calls for the very veg that most gardeners wind up with an over abundance of– zucchini. When it comes to the summer squash family, those vigorous plants will continually produce for as long as you continually pick them— all the way up until that cold hard bite of frost comes and withers them. Our courgette crop this year happens to be slow in starting, but once it hits you can guarantee they will be shared and made into many of these delicious cakes.

Thank you to Edmonton food blogger Jessica Musslewhite of MUSHROOMS & THYME blog for serving us up this wonderful recipe. (Check out her page for more exquisite recipes and food photography.) We couldn’t be more excited to try this here at the farm kitchen. Warm cake doesn’t last long in this family! We hope you enjoy it too.

Chocolate Zucchini Sheet Cake

You can substitute any form of courgette (zucchini/pattypan/summer squash) in this recipe. Delicious!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins

Ingredients

  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 3/4 cup sugar
  • 2 eggs
  • 2 cups of your favourite shredded courgettes (zucchini/summer squash/patty pan squash)
  • 1/2 cup buttermilk
  • 4 tbsp cocoa powder
  • 2 1/2 cup flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • Top with chocolate chips

Instructions

  • Preheat oven to 350°. Line a 9” x 13” pan with parchment paper.
  • In a small bowl, combine the flour, cocoa powder, baking soda and salt and set aside.
  • In another bowl, beat together sugar, butter and oil until smooth. Add eggs and beat until incorporated. Stir in buttermilk and flour mixture. Fold in shredded courgettes.
  • Pour into pan and sprinkle with chocolate chips.
  • Bake for 45 minute to an hour, until a toothpick comes out clean.