The BEST Zucchini Cake with Cream Cheese Frosting


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


Step 1: Shred your zucchini

Using a fine grater, shred about 2 medium zucchini. 

Step 2: Press out the water

Using a fine-mesh sieve, press out as much water from the shredded zucchini as possible. This will give you a moist, but not gummy, cake.

Step 3: Mix the cake batter

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.

Step 4

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. 

Step 5: Make the frosting

While the cake cools, mix the cream cheese frosting. It's best to use a hand or stand mixer to achieve an ultra-creamy consistency.

Step 6: Frost the cake

Spread the frosting evenly over the cooled cake. On off-set spatula is ideal for frosting a sheet cake.

Slice and enjoy!

Spread the frosting evenly over the cooled cake. Slice into squares and serve.

Check out a couple of our other delicious sheet cake recipes:

Carrot Cake Sheet Cake

Red Velvet  Sheet Cake