Chocolate + Lime Zucchini Sheet Cake


My Mom and I baked together for the first time in a long time.

After hearing about a delicious cake during a phone call with my Aunt, my Mother asked for the recipe, bought the ingredients and planned to make it.

Yesterday morning (8 a.m to be precise) we beat, stirred and whisked the batter in harmony. We rose early as we were attempting to beat the heat and ensure the cake was the only thing cooking.

Our favourite time to enjoy dessert is in the afternoon with a cup of earl grey tea, so making it early in the day also meant we could eat it at our ideal time.

Did we plan our day around cake? Of course we did.

zucchinicake5cjzucchini cake 1

Most of my family works in the tourist industry, so summer is always quite hectic around here. With each of us working longer hours than usual, combined with the overall busyness of our little tourist town and getting ready to head back to school, we cherish calm afternoons of relaxation. Yesterday, we enjoyed cake, tea, conversation and books before parting ways as I headed into work for the late shift.



Although we all live our own hectic lives, there is always time for cake.


  • 3/4 cup unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 tsp fresh lime zest
  • 2 tsp vanilla
  • 2 1/2 cups flour
  • 1/2 cup cocoa
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup milk
  • 2 overflowing cups grated zucchini
  • 1 cup chopped nuts (we used walnuts)

Preheat oven to 350 degrees F, and grease and flour a 9×13 inch pan.

In a stand mixer set with a paddle attachment, beat butter and sugar until light and fluffy. Add in eggs one at a time, beating well after each addition. Beat in vanilla and lime zest.

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

With the stand mixer set on low speed, slowly add in flour mixture 1/2 a cup at a time until fully incorporated.

Add in milk and beat well.

Remove bowl from stand, and fold in zucchini and nuts.

Pour into pan and bake for 1 hour, until toothpick inserted comes out clean.

Let cool in pan for 15 minutes, before inverting onto a wire rack to cool completely.

Ice with Limey Cream Cheese Frosting (recipe below) and enjoy!


  • 1/4 cup softened (or spreadable) cream cheese
  • 2 TB softened butter
  • 1 1/2 cups icing sugar
  • 1/2 tsp vanilla
  • juice of 1/2 a lime

Beat together cream cheese and butter until light and fluffy. Add in icing sugar 1/2 a cup at a time and beat until fully incorporated. Stir in vanilla and lime juice.



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