Dry Ingredients: – 2 c. all-purpose flour – 2 c. granulated sugar – 2 tsp. baking powder – 1 tsp. cinnamon – 1/2 tsp. baking soda – 1/2 tsp. salt – 1/4 tsp. nutmeg Wet Ingredients: – 4 eggs – 3/4 c. unflavored coconut oil (can also use vegetable oil) – 1 tsp. vanilla extract – 2 1/2 c. shredded zucchini Cream Cheese Frosting: – 1/2 c. butter (1 stick), room temperature – 8 oz. pkg., cream cheese, room temperature – 2 tsp. vanilla extract – 4 c. powdered sugar
Preheat oven to 350 degrees. Lightly spray a 15x10x1" sheet pan with non-stick baking spray. Set aside.
Add the wet ingredients to the dry ingredients and mix together until well combined. Add in the shredded zucchini, and mix well. Batter will be slightly thick.
Pour the batter into the prepared sheet pan and smooth out evenly with a spatula. Bake at 350 degrees for 28-32 minutes, or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
For the frosting: With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually add the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
Spread the frosting evenly over the cooled cake. Slice and serve right away.