Zucchini Sheet Pan Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
55 mins
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Servings
18 servings
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Calories
353 kcal
Zucchini Sheet Pan Cake
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With a tender, moist crumb and a silky smooth butterscotch buttercream, this Easy Zucchini Sheet Pan Cake will win a deliciousness award! And the fact that it has a generous portion of shredded fresh zucchini makes it slightly legal (or so we like to think!)!
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Ingredients
For the cake:
- ⅓ cup Neutral flavored oil I like avocado oil but sunflower, safflower, grape seed and canola will also work.
- ⅓ cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs large
- ¾ cup buttermilk
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 2 cups shredded zucchini
- Flaky sea salt I like Maldon
For the butterscotch buttercream:
- 4 ounces butter I use salted butter
- ½ cup brown sugar I use dark brown sugar but light brown will also work. The icing won't be as deeply colored.
- 6 tablespoons Half & Half or cream, millk will do in a pinch
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
Instructions
For the prep:
- Preheat the oven to 325˚F. Spray a jelly roll pan (10x15 inches) with nonstick baking spray. Rub with a small piece of paper toweling to coat the bottom and sides of the pan. Set aside. (You can also use a half sheet pan (13x18 inches) but the cake will not be as thick (tall).
For the cake:
- Combine the oil and butter in a microwave-safe bowl or measuring cup. Microwave on high power for 30-40 seconds or until the butter is melted.
- In a medium-large bowl, combine the two sugars with the butter/oil mixture. Whisk to combine. The mixture will look a little sandy at this point.
- Add the two eggs and whisk vigorously for 30 seconds. The mixture should look nice and smooth now.
- Add the baking powder, baking soda and salt. Whisk again until incorporated then add the buttermilk and vanilla and whisk to combine.
- Add the flour and stir just until incorporated.
- Switch to a silicone spatula or wooden spoon now. Add the zucchini and stir until well distributed.
- Pour the batter out onto the prepared pan and spread to an even layer.
To bake:
- Bake for 23-25 minutes or until the center of the cake feels firm when lightly touched. You can also use an instant thermometer to determine doneness. It should read 200-205˚F (93-96˚C). If you make this cake in a half-sheet pan, it will take a little less time to bake.
- For the butterscotch buttercream:
- While the cake is cooling, make the icing by melting the butter in a medium-large saucepan over medium heat.
- Add the brown sugar and whisk vigorously until the mixture is smooth and bubbling. At first the butter and sugar will seem separate but will come together with whisking.
- Add the half and half (or cream) and the vanilla extract. Whisk until nice and smooth.
- Turn off the heat to very low leave the pot on the burner.
- Add the powdered sugar, 1 cup at a time, whisking until smooth between each cup. You should have a smooth but nicely spreadable consistency. I like to make it a little thinner than I think I want as it will thicked a bit, the minute you start spread it out onto the cake. If it’s still a little thick, add a bit more half-and-half (or cream).
- Spread the icing over the warm cake. Use a small silicone spatula or the back of a spoon to make decorative swirls, if desired. Sprinkle with a bit of flaky sea salt, if desired. Wait for the cake to cool (if you can) then serve and enjoy!
To store:
- This cake keeps well for several days covered with foil or plastic wrap. Just make sure the cake is completely cool before covering.
- This cake also freezes well. I like to cut it into serving-size portions and wrap each one with plastic wrap. Then it’s easy to pull a few out when the sweet tooth strikes or a friend stops by for a cup of coffee.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
353kcal
(18%)
Carbohydrates
56g
(19%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
42mg
(14%)
Sodium
188mg
(8%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
350IU
(7%)
Vitamin C
5mg
(6%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 188mg | 8% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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