Moist Zucchini Sheet Cake Recipe with Cream Cheese Frosting
Looking for an easy zucchini cake recipe? Look no further, this super moist zucchini cake with cream cheese frosting is absolutely incredible! Much easier than a layer cake, this zucchini sheet cake is easy to make and tastes incredible!
Equipment
- 15 x 10 Pan This 15 x 10 sheet pan is ideal for baking sheet cakes!
- Stand Mixer My KitchenAid Stand Mixer is fantastic for cake and frosting recipes!
- Rubber Scrapers This set of 3 silicone rubber scrapers are ideal for baking!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Wet Ingredients:
- 4 eggs
- 3/4 cup unflavored coconut oil can also use vegetable oil
- 1 teaspoon vanilla extract
- 2 1/2 cups shredded zucchini
Cream Cheese Frosting:
- 1/2 cup butter 1 stick, room temperature
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly spray a 15x10x1" sheet pan with non-stick baking spray. Set aside.
- In a mixing bowl, whisk together the dry ingredients; flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a separate bowl, whisk together the eggs, oil and vanilla.
- 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.
Notes
Storage: Refrigerate any leftover cake. Either wrap the cake pan tightly with press-and-seal wrap or store the cake slices in an air-tight container. Will last for up to 5-7 days.
Nutrition
Serving: 1gCalories: 342kcalCarbohydrates: 54gProtein: 3gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 45mgSodium: 179mgPotassium: 70mgFiber: 1gSugar: 44gVitamin A: 221IUVitamin C: 3mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!