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    You are in: Home / Recipes / Chocolate Zucchini Sheet Cake Recipe
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    Chocolate Zucchini Sheet Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Cathy Pete's Note:

    A great sweet tooth chocolate fix and a great way to hide the veggie that is good for you. (09-28-2008} The frosting calls for 6 tablespoons of evaporated milk and I was sick of wasting the rest of the can of milk. So what I did was for the 1/2 cup of milk in the cake ingredients, I subed the milk for evaporated milk and it turned out GREAT! MOIST! and Excellent!. Another great Taste of Home recipe Thanks to Charlene Gledhill

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    Ingredients:

    Servings:

    Units: US | Metric

    FROSTING

    Directions:

    1. 1
      In a large mixing bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

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    Nutritional Facts for Chocolate Zucchini Sheet Cake

    Serving Size: 1 (109 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 391.4
     
    Calories from Fat 155
    39%
    Total Fat 17.3 g
    26%
    Saturated Fat 5.1 g
    25%
    Cholesterol 46.1 mg
    15%
    Sodium 150.0 mg
    6%
    Total Carbohydrate 57.0 g
    19%
    Dietary Fiber 1.2 g
    5%
    Sugars 42.7 g
    170%
    Protein 3.7 g
    7%

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