1 cup brown sugar (can be substituted with 40ml Natreen Liquid)

1 cup plain greek yogurt

3 eggs

1½ cups all-purpose flour

1 cup whole wheat flour

¼ cup cocoa powder

1 tsp baking soda

¼ tsp baking powder

¼ tsp salt

½ cup milk

2 cups shredded fresh zucchini (baby marrow)

1 tbs vanilla extract


½ cup margarine or low fat greek yoghurt

2 tbs cocoa powder

¼ cup milk

3½ cups powdered sugar

1 teaspoon vanilla


Preheat oven to 180’C. Spray a 30x20x2cm 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, whisk flour, cocoa powder, baking soda, baking powder, and salt until light and well combined. 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 margarine/yogurt, cocoa, and milk. Heat to boiling, stirring frequently. Whisk in the powdered sugar and vanilla until the frosting is smooth. Pour warm frosting over sheet cake as soon as you take them out of the oven. Let cool. *Recipe adjusted from Food Done Light*

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