Zucchini Sheet Cake
User Reviews
4.9
Zucchini Sheet Cake
Description
The Zucchini Sheet Cake recipe starts with shredding whole zucchini—peeling is unnecessary—to retain moisture and texture. Dry ingredients including flour, baking soda, cinnamon, and salt are mixed separately. Wet ingredients comprising shredded zucchini, brown and white sugars, eggs, vanilla, and Greek yogurt are creamed together and combined with the dry ingredients, being careful not to over-mix to avoid a dense cake.
The batter is spread evenly into a greased 12x17-inch jelly roll pan and baked at 350°F for 20-25 minutes, until the cake springs back when lightly pressed. After cooling, the frosting made from melted butter, powdered sugar, softened cream cheese, vanilla extract, and milk is whipped until smooth and spread over the cake, adding a rich, tangy sweetness that complements the spiced cake base.
This sheet cake has a tender crumb with moist zucchini distributing throughout, accented by cinnamon’s warm spice. It can be served as a dessert or snack. Variations to the recipe include using sour cream in place of yogurt or adapting the batter for individual muffins or cupcakes.
Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness and texture.
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 2 cups zucchini about 2 medium zucchinis, shredded
- 1 cup brown sugar
- ¾ cup sugar
- 4 egg
- 2 teaspoons vanilla
- 1 cup yogurt I used fat free - may sub sour cream in a pinch, plain, Greek
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
- Do not peel zucchini before shredding; the skin adds color and nutrients.
- Avoid over-mixing the batter once wet and dry ingredients are combined to keep the cake tender.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- To make muffins or cupcakes, follow a zucchini bread muffin recipe for portioning and baking times.
- Greek yogurt contributes moisture; sour cream can be used as a substitute if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 207mg | 9% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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