Have lots of zucchini? This Healthy Zucchini Texas Sheet Cake is the answer to your prayers!

Labor Day is on its way and everyone is getting ready for fall. Before summer is gone though, I wanted to share just a few more zucchini recipes because you can never have too many.

Texas Sheet Cakes are well known and loved for several reasons and this one will not disappoint. It’s moist, light and filled with chocolate flavor. And it’s totally a bonus that this Texas Sheet Cake happens to be healthy!

Here’s Why

Zucchini can help prevent infections and diseases, help with weight loss and it’s heart-healthy! Zucchini also contains vitamins and minerals like vitamin C, vitamin B6, and manganese.

Put that with whole wheat flour that can help with weight control, reduce chronic inflammation, lower risk of type 2 diabetes, and support digestive health.

Cacao is known as a beauty food and a superfood. It can help with weight loss, is heart-healthy, lower stress levels, boost intelligence and lift your mood.

Add all this to coconut oil which is a natural treatment for Alzheimer’s disease, can prevent high blood pressure and heart disease, reduce inflammation and give the immune system a boost.

 

See? I call it Healthy Zucchini Texas Sheet Cake for a reason 😉 No need to feel guilty about treats when they have as much nutrition as this one. But enough talk, let’s eat some cake!

P.S. For more delicious ways to eat up all that zucchini try some Stuffed Zucchini and my Healthy Zucchini Muffins. Zucchini has never tasted so good!

Healthy Zucchini Texas Sheet Cake

Cake Ingredients
2 cups whole wheat flour
¼ cup cacao
1 tsp baking soda
½ tsp salt
2 cups zucchini, grated
1 ¼ cups honey
½ cup coconut oil
¼ cup applesauce
2 tsp vanilla
½ cup sour cream
Frosting Ingredients
½ cup butter
¼ cup PLUS 2 tbsp milk
3 tbsp cacao
3 ¾ cups powdered sugar
1 tsp vanilla

Stir dry cake ingredients together. Add all other cake ingredients and beat until light and fluffy. Pour into a greased jellyroll pan and bake at 350º for 25-35 minutes or until a toothpick comes out clean. Let cool. Frost and serve. For the frosting: Melt butter. Add milk and cacao. Bring to a boil and remove from heat. Whisk in all other ingredients. Pour over cake and spread while frosting is still warm. Allow to cool before serving.

Ingredients

Cake Ingredients
 2 cups whole wheat flour
 ¼ cup cacao
 1 tsp baking soda
 ½ tsp salt
 2 cups zucchini, grated
 1 ¼ cups honey
 ½ cup coconut oil
 ¼ cup applesauce
 2 tsp vanilla
 ½ cup sour cream
Frosting Ingredients
 ½ cup butter
 ¼ cup PLUS 2 tbsp milk
 3 tbsp cacao
 3 ¾ cups powdered sugar
 1 tsp vanilla

Directions

1

Stir dry cake ingredients together. Add all other cake ingredients and beat until light and fluffy. Pour into a greased jellyroll pan and bake at 350º for 25-35 minutes or until a toothpick comes out clean. Let cool. Frost and serve. For the frosting: Melt butter. Add milk and cacao. Bring to a boil and remove from heat. Whisk in all other ingredients. Pour over cake and spread while frosting is still warm. Allow to cool before serving.

Healthy Zucchini Texas Sheet Cake

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