Go Back
+ servings
Zucchini Sheet Cake | Creme de la Crumb
Print

Zucchini Sheet Cake

Super moist zucchini sheet cake with rich cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 20 servings
Calories 247kcal
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
  • 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

Store in airtight container at room temperature. 

Nutrition

Calories: 247kcal | Carbohydrates: 53g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 207mg | Potassium: 104mg | Fiber: 1g | Sugar: 43g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg