Zucchini Sheet Cake
User Reviews
3.4
Zucchini Sheet Cake
Description
This recipe blends vegetable oil, granulated sugar, eggs, buttermilk, vanilla, and cinnamon to form the wet ingredients. The dry mix of flour, baking soda, baking powder, and salt is folded in, followed by shredded zucchini and finely chopped walnuts. Baking in a 9x13 inch pan at 350°F yields a moist and tender cake with slight spice notes from the cinnamon and the texture of zucchini dispersed throughout.
The frosting combines softened cream cheese and butter beaten until fluffy, then sweetened with confectioners sugar and brightened with lemon juice. This creamy topping contrasts the tender crumb of the cake and adds a lightly tangy finish. The lemon in the frosting brings freshness that complements the cinnamon-spiced zucchini cake underneath.
Serve the cake once fully cooled and frosted. Its moist texture and balanced sweetness suit casual occasions or afternoon tea. The nuts add a subtle crunch and enhance the overall mouthfeel.
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 egg large
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups zucchini shredded, lightly packed
- 1 cup walnut finely chopped
frosting
- 8 ounces cream cheese completely soft
- 6 Tbsp unsalted butter softened
- 3 cups confectioners sugar
- lemon juice about 1 Tbsp
Instructions
- Preheat oven to 350F Spray a 9x13 pan with cooking spray.
- In a large mixing bowl whisk together the oil, sugar, eggs, buttermilk, vanilla, and cinnamon until smooth.
- Toss together the flour, baking soda, baking powder, and salt, and add the bowl. Mix just until completely blended. Fold in the zucchini and the nuts.
- Turn the batter into your prepared pan and bake for about 40 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.) Some ovens run hot or cool, so check carefully.
- Let the cake cool completely before frosting.
- To make the frosting beat the cream cheese and butter together until fluffy. Add the lemon juice and the sugar, one cup at a time, while beating. Scrape down the sides of the bowl as necessary. Add more sugar if the frosting is too thin, and a little more lemon juice or milk if it is too thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 63g | 21% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 209mg | 9% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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