Description
This Zucchini Sheet Cake is incredibly moist, tender, and topped with a rich cream cheese frosting. It’s the perfect way to use up summer zucchini and makes for a delightful, crowd-pleasing dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchini, squeezed dry)
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg.
- In a separate bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mix well.
- Stir the grated zucchini into the wet ingredients until evenly combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the chopped nuts if using.
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- While the cake cools, make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
- Be sure to squeeze the grated zucchini dry with a clean kitchen towel or paper towels to remove excess moisture. This prevents the cake from becoming soggy.
- You can substitute the walnuts or pecans with chocolate chips for a different flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Desserts Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg