Chocolate Zucchini Sheet Cake

This is the sixth summer recipe in partnership with Grey Arrow Farm’s CSA program.

Doesn’t it feel just a little bit better knowing that those garden vegetables are making their way into a chocolatey dessert!

This recipe is special to me, because chocolate zucchini cake will always remind me of my grandma. In fact, she was the one who told me about the tip on shredding zucchini by the cup and freezing it for later use in the winter. Every time I eat a chocolate zucchini cake, a memory of her always pops up.

Chocolate Zucchini Sheet Cake

• ½ cup butter

• ½ cup vegetable oil

• 1 ¾ cup sugar

• 2 eggs

• 2 cups of your favourite shredded courgettes (zucchini/patty pan squash)

• ½ cup buttermilk

• 4 tbs cocoa powder

• 2 ½ cup flour

• ½ tsp baking soda

• 1 tsp salt

• Top with chocolate chips

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.