Indulge in the Best Chocolate Zucchini Sheet Cake: Your New Favorite Summer Dessert
The arrival of summer brings an abundance of fresh produce, and for many home bakers, that means plenty of zucchini. While often associated with savory dishes, zucchini is a secret weapon in the world of baking, especially when it comes to creating unbelievably moist and flavorful cakes. Our Chocolate Zucchini Sheet Cake is the epitome of this culinary magic, truly screaming “summer” with every bite and offering the perfect solution for feeding a large gathering.
This generously sized sheet cake can be effortlessly sliced into approximately 25 pieces, making it an ideal dessert for events like church potlucks, family picnics, or any occasion where you need to serve a crowd with ease. The best part about this particular Chocolate Zucchini Cake, and perhaps the most compelling reason to try it, is that you simply won’t taste the zucchini. Even if you’re not typically a fan of this versatile vegetable, or if you’re baking for picky eaters (especially children!), this cake will win them over. They might notice a tiny green speck or two, but by then, the rich chocolate flavor and the cake’s incredible moistness will have them completely hooked.
Over the years, I’ve enjoyed experimenting with a variety of zucchini-infused treats, from delightful Dark Chocolate Zucchini Muffins to innovative Chocolate Chip Zucchini Pancakes. Each recipe highlights zucchini’s remarkable ability to add moisture and a subtle richness without imposing its own flavor. However, this Chocolate Zucchini Sheet Cake holds a special place, as it allowed me the exciting opportunity to bake with a brand new line of premium flours that are truly revolutionizing the baking world.
Introducing White Lily’s New Premium Flours: A Legacy of Quality Meets Sustainable Innovation
White Lily, a brand long cherished by Southern cooks, has just unveiled a remarkable new line of premium flours. What makes these flours stand out? They are all domestically grown, featuring traceable Shepherd’s Grain® Wheat, and are proudly Non-GMO Project® verified. This commitment to quality and transparency is evident in every bag, promising a superior baking experience. The new collection includes three distinct flours: a versatile Wheat Flour, a unique Wheat and Red Grape Seed Blend, and an equally intriguing Wheat and White Grape Seed Blend.
For generations, White Lily has been a household name in the South, synonymous with unparalleled baking quality. Ask any Southern cook for their secret to perfect biscuits, and the answer will almost invariably be White Lily flour. Its lower protein content creates baked goods with an exquisitely tender crumb, a characteristic highly prized in traditional Southern recipes. Traditionally, this exceptional quality was a regional secret, largely unavailable outside the Southeast. But now, that’s all changed.
White Lily’s new line of premium flours is set to expand its reach nationally, bringing its legendary quality to kitchens across the country. Currently, these innovative flours are available for purchase through the convenient Smucker’s Online Store, offering an easy way for eager bakers to get their hands on them. Excitingly, they will soon be hitting store shelves nationwide. Target has already committed to stocking these flours in at least 475 of its stores, and I’ll be sure to keep you updated as more retailers join this exciting national rollout.
Behind the Grains: A Journey to Shepherd’s Grain and Sustainable Farming
Earlier this month, I had the incredible privilege of attending the product unveiling event held near Spokane, Washington, at the farm of Fred Fleming, co-founder of Shepherd’s Grain. This experience offered a profound insight into the values and meticulous processes behind White Lily’s new premium flour, leaving me deeply impressed.
During the event, we had the pleasure of meeting Pat Powell, the esteemed recipe technologist for the J.M. Smucker Company, pictured above top-right. Pat showcased her culinary expertise by baking a variety of delicious recipes, including three versions of a simple bread, each made with one of the new flour blends. This allowed us to truly appreciate the subtle nuances; for instance, the Red Grape Seed Blend lent a distinct hue to the bread, and each blend offered slight variations in taste and texture. It was a fascinating demonstration of how these innovative flours can transform everyday baking.
We also had the opportunity to connect with the visionary minds behind Shepherd’s Grain: Fred Fleming, co-founder (pictured bottom-left), farmer David Dobbins, and Shepherd’s Grain General Manager Mike Moran. Their passion for sustainable farming and commitment to making a positive impact on the planet was palpable. They shared insights into the intricate process of growing wheat and the philosophy that guides their work. Shepherd’s Grain is not just about producing high-quality wheat; it’s about fostering a community of pro-family farmers who are dedicated to environmental stewardship. They proudly highlighted that the average age of a Shepherd’s Grain farmer, at 45, is trending downwards and is significantly lower than the national average for farmers, indicating a vibrant future for agricultural sustainability. A dedicated group of twenty-one different farmers will contribute their hard red winter wheat for these premium White Lily Flours, ensuring both quality and ethical sourcing.
One of the most memorable moments was walking through the expansive wheat fields, gaining a firsthand perspective on the wheat destined for White Lily’s new flours. Having never visited the Pacific Northwest before, I was utterly captivated by the breathtaking beauty of the golden wheat fields stretching as far as the eye could see.
Innovation in Packaging and Unprecedented Transparency
Beyond the exceptional quality of the flour itself, White Lily has also introduced thoughtful innovations in its packaging. These new premium flours come in convenient 2-pound bags featuring a resealable, velcro-like top, ensuring freshness and ease of storage for home bakers. But perhaps the most exciting feature is the commitment to transparency: on the back of each bag, you’ll find a unique number. By simply entering the last four digits of this number into the dedicated White Lily website, you can trace the wheat in that specific bag directly back to its origin and even “meet” the farmers who diligently grew it. How truly incredible is that?
This initiative by White Lily deeply resonates with me. It’s a powerful way of putting a face behind the food we consume, fostering a greater connection between consumers and the agricultural community. By giving credit and recognition to the hardworking farmers who are fundamental to putting meals on our tables, White Lily is setting a new standard for transparency and appreciation in the food industry.
Baking with the Red Grape Seed Blend: A Unique Flavor Experience
For my Chocolate Zucchini Sheet Cake, I opted to use the White Lily Red Grape Seed Blend. While either of the other two new flours would also work beautifully, the Red Grape Seed Blend offered an intriguing twist. This particular blend combines all-purpose wheat flour with red grape seeds sourced from WholeVine Vineyards in Northern California. The addition of grape seeds imparts a unique texture and a subtle, distinctive flavor to baked goods, and as observed in the bread tasting, can also influence the hue of the final product. While the robust chocolate flavor of this cake might subtly mask some of these nuances, the grape seed blend still contributes to an exceptionally moist crumb and a richer overall profile. These nuanced differences in taste, texture, and color are perhaps more pronounced in simpler recipes, like a basic bread, but I couldn’t resist my craving for chocolate cake!
A fantastic aspect of all three of White Lily’s new premium flour blends is their versatility. They can be seamlessly substituted into any recipe that calls for whole wheat flour, making it easy for home bakers to experiment and elevate their favorite dishes. Next on my baking agenda, I’m particularly excited to try the flatbread recipe printed on the back of the White Grape Seed Blend bag – it sounds absolutely amazing!
I promise to share that flatbread recipe with you soon, along with more detailed information on the expanding product availability. I genuinely can’t wait for you all to experience the quality and innovation of this new White Lily Premium Flour line and to hear what you think of it!
Never miss a recipe! Follow Spicy Southern Kitchen on Pinterest and Instagram.
Chocolate Zucchini Sheet Cake
Pin
Ingredients
- 4 ounces unsweetened chocolate, , chopped
- 2 1/2 cups sugar
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups White Lily Red Grape Seed Blend
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Chocolate Icing
- 3/4 cup butter, , softened
- 1/3 cup unsweetened cocoa powder
- 6 tablespoons evaporated milk, (or regular milk)
- 1 (1 pound) box confectioners’ sugar
Instructions
-
Preheat oven to 375 degrees F (190 degrees C). Grease and flour, or generously spray with baking spray, a half sheet pan (approximately 13 by 18 inches).
-
Melt the unsweetened chocolate over low heat in a small, heavy-bottomed saucepan or a double boiler. Once melted, set aside to cool slightly.
-
In a large mixing bowl, thoroughly whisk together the sugar and eggs until well combined and light.
-
Once the melted chocolate has cooled a bit, gradually whisk it into the egg and sugar mixture until fully incorporated.
-
Next, whisk in the vegetable oil, applesauce, and vanilla extract until the mixture is smooth.
-
In a separate bowl, combine both the White Lily Red Grape Seed Blend and the all-purpose flour with the baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture in the large bowl, stirring until just incorporated and no streaks of flour remain. Be careful not to overmix.
-
Gently fold in the grated zucchini and semi-sweet chocolate chips until evenly distributed throughout the batter.
-
Pour the batter evenly into the prepared sheet pan, using a spatula to spread it smoothly into all corners.
-
Bake for 25 minutes, or until the center of the cake feels firm to the touch and a wooden skewer inserted comes out clean.
-
To prepare the indulgent chocolate icing: In a medium bowl, use an electric mixer to beat the softened butter until it is light and fluffy. Add the cocoa powder and evaporated milk (or regular milk) and beat on low speed until just blended. Gradually add the confectioners’ sugar, beating until the icing is smooth and spreadable. For the easiest application, spread the icing evenly over the cake while it is still slightly warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!
Sharing this recipe with The Weekend Potluck.
Disclosure: This is a sponsored post. White Lily has long been one of my favorite brands to use in the kitchen, and I am incredibly excited to share my passion for all things White Lily with you through this new line of premium flours.