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
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.
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.
Spread the frosting evenly over the cooled cake. On off-set spatula is ideal for frosting a sheet cake.
Spread the frosting evenly over the cooled cake. Slice into squares and serve.