Zucchini Sheet Cake
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Zucchini Sheet Cake is an unexpected twist on a classic that combines the goodness of zucchini with the sweetness of a moist, spiced sheet cake! Grated zucchini adds moisture and subtle flavor, while the creamy frosting provides the perfect balance of sweetness!
More zucchini recipes right this way! You’ll love White Chicken Enchilada Stuffed Zucchini Boats, Zucchini Bread Muffins, Chocolate Zucchini Cake, and Taco Stuffed Zucchini Boats.
Why This Recipe Works
No Fuss: This zucchini sheet cake is the definition of a no fuss dessert. It is probably the easiest cake you will ever make! Simply mix the dry ingredients with the wet ingredients, bake and voila! You’ll have an absolutely delicious zucchini cake that you can eat at any time of the day. Seriously, this cake would be just as good in the morning as it is for dessert after dinner!
Veggie Cake: I know that having veggies in a cake may sound odd, but stick with me here. The zucchini adds moisture and nutrients to this cake without making it taste like it is healthy. And if you want a sweet treat, you can top it off with the homemade creamy frosting that pairs perfectly here!
Ingredients
- Flour: All-purpose flour works great here. For a gluten-free zucchini sheet cake, use a gluten-free replacement flour!
- Zucchini: Shredded zucchini adds moisture to this cake. Zucchini has such a mild flavor that you won’t feel like you are eating vegetables at all!
- Plain Yogurt: I used fat free greek yogurt, but you can use regular plain yogurt or even substitute this with sour cream!
- Cream Cheese: Cream cheese is great in frosting because it adds a slightly tangy flavor! Make sure it is room temperature!
- Milk: The milk will get the frosting to your desired consistency. Feel free to use more if you want it to be runnier!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 350 and grease a 12 x 17 (or similar) jelly roll pan.
- Measure Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon and salt. (photos 1-2)
- Measure Wet Ingredients: In a large bowl, cream together zucchini, sugars, eggs, vanilla and greek yogurt. (photos 3-4)
- Combine: Add dry ingredient to wet ingredients and mix until combined. Spread batter in prepared pan. (photos 5-7)
- Bake: Bake for 20-25 minutes until cake springs back when gently pressed with a finger. Allow to cool. (photo 8)
- Make Frosting: For the frosting, cream together the butter, powdered sugar, cream cheese, vanilla and milk until smooth. Spread over cooled cake. (photos 9-12)
Expert Tips
- Don’t feel the need to peel the zucchini before shredding! You can shred the zucchini as is. No need to peel it!
- Don’t over mix the batter! Once you combine the wet and dry ingredients, make sure you don’t over mix. This can result in a tough and dense zucchini cake!
- To store, place your zucchini bars in an airtight container in the refrigerator for up to 5 days.
- To make these into muffins or cupcakes, follow my zucchini bread muffins recipe!
Frequently Asked Questions
Zucchini is a mild vegetable that offers moisture in baked goods. In this zucchini sheet cake, it helps to make this cake extremely moist and even adds some hidden veggies!
In this recipe, no. Don’t worry about blotting the zucchini to remove excess moisture, since we really want all of that moisture in the cake! There are certain zucchini recipes that you might want to do this for, but in baking recipes it is generally not needed.
More Dessert Recipes to Try
- Chocolate Zucchini Bread
- Carrot Cake Cookies
- Caramel Butter Bars
- Carrot Cake Bars with Cream Cheese Swirls
- Chocolate Zucchini Cake
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Zucchini Sheet Cake
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups shredded zucchini , (about 2 medium zucchinis)
- 1 cup brown sugar
- ¾ cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 cup plain greek yogurt, (I used fat free – may sub sour cream in a pinch)
Frosting
- 5 tablespoons butter, melted
- 4 cups powdered sugar
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 6-8 tablespoons milk
Instructions
- Preheat oven to 350 and grease a 12×17 (or similar) jelly roll pan.
- In a medium bowl whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl cream together zucchini, sugars, eggs, vanilla, and greek yogurt.
- Add dry ingredients to wet ingredients and mix until combined. Spread batter in prepared pan.
- Bake for 20-25 minutes until cake springs back when gently pressed with a finger. Allow to cool.
- For the frosting, cream together butter, powdered sugar, cream cheese, vanilla, and milk until smooth. Spread over cooled cake.
Notes
- Don’t feel the need to peel the zucchini before shredding! You can shred the zucchini as is. No need to peel it!
- Don’t over mix the batter! Once you combine the wet and dry ingredients, make sure you don’t over mix. This can result in a tough and dense zucchini cake!
- To store, place your zucchini bars in an airtight container in the refrigerator for up to 5 days.
- To make these into muffins or cupcakes, follow my zucchini bread muffins recipe!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from 5 Boys Baker.
Sadly I’m not a big fan of this cake. It just doesn’t have much taste. In retrospect I wish I had made a chocolate zucchini cake. It is nice and moist but it needs a little zing.
I added 2 cups pumpkin, pumpkin pie spice and used 3/4 cup butter instead of yogurt. Adds zing without going chocolate