A healthier spin on the classic chocolate sheet cake.
2 cups sugar
1 cup plain greek yogurt
2½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup milk
2 cups shredded fresh zucchini
1 tablespoon vanilla extract
½ cup (1 stick) butter or margarine
2 tablespoons cocoa powder
¼ cup milk
3½ cups powdered sugar
1 teaspoon vanilla
Preheat oven to 375 degrees. Spray a 15x10x1" baking pan heavily with non-stick cooking spray.
In a large bowl, cream sugar and yogurt together until smooth. Add eggs, beating after adding each one.
In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt. Mix it in with the sugar/yogurt mixture, while pouring in the milk at the same time. Fold in the zucchini and the vanilla and pour batter into the prepared baking pan. bake for 25 minutes or until a toothpick stuck in the middle of the cake comes out clean.
Before the cake finishes baking, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling, stirring frequently. Mix in the powdered sugar and vanilla until the frosting is smooth (you may have to whisk it).
Pour warm frosting over brownies as soon as you take them out of the oven. Let cool.