Zucchini Sheet Cake

Super moist Zucchini Sheet Cake with rich cream cheese frosting! 

Zucchini Sheet Cake | Creme de la Crumb

Oh my word THIS CAKE.

I’ve always loved loved loved my mothers fudgy fudge Texas sheet cake, it really is the absolute best one I’ve ever tasted – and I’ve tasted a lot of chocolate sheet cakes, everyone and their dog seems to have a recipe for it. P.S. don’t worry, I plan to bring that recipe to you very soon my friends, very soon.

Zucchini Sheet Cake | Creme de la Crumb

But anywho. I love her Texas sheet cake. And for the longest time I had no idea a sheet cake came in any other flavor. Apparently it does. Lemon, white, carrot, etcetera etcetera etcetera…..

But ZUCCHINI you guys, that’s where it’s at. Zucchini sheet cake is my new favorite thing, particularly when it is slathered in rich cream cheese frosting.

So. darn. good.

Zucchini Sheet Cake | Creme de la Crumb

If you’re already on board the zucchini-in-baked-goods bandwagon, then I don’t need to tell you that the zucchini does nothing but good things for this cake. It makes it super duper moist and no, it does not taste like a veggie. It tastes like cake. But better.

Zucchini Sheet Cake | Creme de la Crumb

I made this cake at my mother’s house while my kitchen was out of commission and brought it home to photograph it for your viewing pleasure. Later that night I couldn’t find a fork – aka the story of my life for the past month – so I quite literally ate it with my bare fingers. I know, a heathen in action. But it was so SO good! I couldn’t resist.

You would have done the same, trust me.

Zucchini Sheet Cake | Creme de la Crumb

Zucchini Sheet Cake

Super moist zucchini sheet cake with rich cream cheese frosting!

Course Dessert
Keyword sheet cake, zucchini
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

  1. Preheat oven to 350 and grease a 12x17 (or similar) jelly roll pan.

  2. In a medium bowl whisk together flour, baking soda, cinnamon, and salt.

  3. In a large bowl cream together zucchini, sugars, eggs, vanilla, and greek yogurt.

  4. Add dry ingredients to wet ingredients and mix until combined. Spread batter in prepared pan.

  5. Bake for 20-25 minutes until cake springs back when gently pressed with a finger. Allow to cool.

  6. For the frosting, cream together butter, powdered sugar, cream cheese, vanilla, and milk until smooth. Spread over cooled cake.

Recipe adapted from 5 Boys Baker.

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Comments

Oh yummy!! I know I would love this!

This is exactly how I want to eat my veggies!

It sounds great – but I just wish I knew which size cookie sheet to use. 🙁

I made these bars for my daughters Birthday party, the whole pan of bars were gone in hours. Everyone loved them!

I made THE CAKE FOR our bible study group this evening. It was a hit. Will definitely make Again.

    It’s definitely a favorite around here! Happy to hear it was enjoyed by all! 🙂

How big of a jelly roll pan did you use?

    Hi Lisa- I use a typical size, 12×17 by 1 in!