Chocolate Zucchini Sheet Cake

This sheet cake is brought to you by my incredible sister, Megan Dalton, who has been cooking, eating, and feeding her family clean, whole food for years!  Megan is a wife and mother of two children, and loves creating delicious masterpieces in her kitchen!  She cooks organic, refined sugar-free in all of her recipes and she lives and believes the core concept that eating healthy is an essential part of having a healthy and happy family!  Megan is also proof that it is possible to raise a family and be able to afford, cook, and feed your family whole, clean, and organic foods.  Megan is an inspiration to many of the mom's out there who feel like eating healthy is unreachable in the busy life of motherhood.  Well folks, it's possible, and this delicious sheet cake, comes straight from Megan's kitchen!  

This recipe combines the health benefits of zucchini, and the sweet taste of chocolate into one fantastic sheet cake that is perfect for parties, or large gatherings!  This cake is the perfect amount of sweetness!  It's super moist and melts in your mouth!  It's made with all organic ingredients and is refined-sugar free!  Chocolate cake that feeds your body with proper nutrients?!  Does that even exist!?  Yes it does!  Let this sheet cake take your taste buds to chocolate heaven!    

Chocolate Zucchini Sheet Cake

Ingredients:

Cake:
1/2 cup butter (melted)
1/2 cup buttermilk or coconut milk w/lemon 
4 eggs
1 1/2 tsp. vanilla extract
1 cup classic Lakanto Monkfruit Sweetener
1/4 cup cocoa powder (heaping)
2-3 bananas
1 3/4 cups flour (preferably whole wheat)
1/4 tsp. salt
1 tsp. baking soda
2 cups grated zucchini

Frosting:
1/2 cup butter
1/2 cup powdered Lakanto
4 Tbs. cocoa powder (heaping)
6 Tbs. coconut milk
1 tsp. vanilla extract
dash of salt
1/2 cup walnuts (optional)

Directions:

• Preheat oven to 350°
• Sift sugar, flour, cocoa, salt, and soda together in medium bowl and stir until combined.  Set aside.
• Grate 2 cups zucchini.  Set aside.
• Mix eggs, milk, and vanilla in large bowl.
• Add the dry ingredients to the wet ingredient and stir until well combined.
• Add mashed bananas to butter and then add to the mixture.  Stir until well combined.
• Add zucchini and mix by hand.  DO NOT over-mix!
• Bake 20-22 minutes in a sheet pan lined with parchment paper.
• Make icing while waiting: Combine icing ingredients and whip together in stand mixer.
• Remove cake from the oven and pour chocolate frosting over cake immediately.
• Top with nuts and let cool.