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.
Video
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: 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
