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Zucchini Sheet Cake | Creme de la Crumb
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Zucchini Sheet Cake

Super moist zucchini sheet cake with rich cream cheese frosting!
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20
Author Tiffany

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
  • 3/4 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 12x17 (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.