Zucchini Sheet Cake
Zucchini Sheet Cake is an unexpected twist on a classic that combines the earthy goodness of zucchini with the sweetness of a moist sheet cake! Grated zucchini adds moisture and subtle flavor, while the creamy frosting provides the perfect balance of sweetness!
Servings:20 servings
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 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.
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
Calories: 247 kcal, Carbohydrates: 53 g, Protein: 4 g, Fat: 2 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 37 mg, Sodium: 207 mg, Potassium: 104 mg, Fiber: 1 g, Sugar: 43 g, Vitamin A: 125 IU, Vitamin C: 2 mg, Calcium: 43 mg, Iron: 1 mg