I know I keep saying that I am done posting zucchini recipes, but apparently I can’t stop. I made this Zucchini Sheet Cake with Cream Cheese Frosting for a potluck over the weekend, and people went so wild over it. So I decided I better get it posted ASAP! It kind of reminds me of my favorite Pumpkin Squares recipe because it’s a nice, dense cake that can be picked up in your hand or eaten with a fork. I can pretty much promise you that this slightly spiced cake topped with delicious cream cheese frosting is going to be a hit no matter where or how you serve it!
The zucchini is grated finely for this recipe and is barely detectable. That’s always important for me when serving anything with zucchini to my 8-year-old. He has an aversion to seeing zucchini and would be appalled to know the number of things he has eaten it in. HA! …why does it bring me so much joy to trick kids into eating vegetables they don’t like?
This recipe is amazing for many reasons–not the least of which is that it makes a giant cookie-sheet-size cake that can truly feed a crowd, making it perfect for large gatherings or to ensure leftovers for the next day. Raise your hand if you enjoy a piece of cake for breakfast on occasion. YUM! Check your garden or your freezer for some zucchini and get one of these delicious cakes baked up. You.will.not.regret.it!
More of my Favorite Zucchini Recipes
- Lemon Zucchini Bundt Cake
- Million Dollar Zucchini Skillet
- Fudge Zucchini Brownies
- The Best Zucchini Bread
- Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
- Chocolate Zucchini Muffins
- No-Noodle Zucchini Lasagna
- Chocolate Zucchini Sheet Cake
step-by-step pictures for how to make Zucchini Sheet Cake with Cream cheese frosting
Frequently Asked Questions about how to make Zucchini Sheet Cake with Cream Cheese Frosting
Can I use yellow squash instead of zucchini in this recipe?
I have never tried it, but the consistency of the two squashes is so similar that it should be fine.
is it okay to substitute butter with the oil in this recipe?
Yes, you could substitute melted butter if desired. The consistency might be slightly different, but the flavor would still be fantastic. You could also use melted shortening or coconut oil if desired.
Can I use gluten-free flour in this recipe?
Yes. Just make sure you use one with a good blend that you trust for baking, and it should turn out great.
Is it okay to add nuts or CHOCOLATE chips to this zucchini cake?
Yes. If you like nuts and chocolate in your cake, they would be a yummy addition. Another idea would be to put crushed nuts on top of the frosting.
Will this cake work if I bake it in a 9×13 or a bundt pan?
Yes, this cake should work well if you choose to bake it in a bundt pan or a 9×13 pan. Just be sure to grease the bundt pan well. The baking time for a bundt pan would be 50-60 minutes, and for a 9×13, it would be 28-32 minutes. Either way, be sure to use the toothpick test in the center. The toothpick will come out clean when the cake is done.
Is it better to use finely grated zucchini or regular-size grated zucchini?
It won’t make a significant difference. The cake will work great either way. Personally, I like to use the small grate so that my younger kids can’t see it as well. I have also used my food processor before to make it extra small.
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- ¾ tsp salt
- 1 cup canola or vegetable oil
- 1¼ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 4 eggs
- 2 tsp vanilla
- 2 cups grated zucchini
- 1 (8 ounce) cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 2-3 tbsp milk
- Preheat the oven to 350 degrees and spray a large cookie sheet with cooking spray. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, ground cinnamon, and salt. Set aside.
- In a 2-quart mixing bowl, stir tougher the oil, granulated sugar, and brown sugar. Next, stir in the eggs and vanilla. Mix well until eggs are completely incorporated.
- Add the flour mixture and stir until just combined. Next, add the grated zucchini and mix well, making sure there are no clumps of zucchini.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting. I like to cool it in the fridge or freezer to lock in more moisture. Once it is completely cooled, mix up the frosting.
- In a medium-sized bowl using a hand mixer, mix the cream cheese and butter together until they are completely incorporated.
- Next, add the powdered sugar, vanilla, and 2 tbsp of milk. Mix until nice and creamy. Add more milk if you feel it is too thick.
- Frost the cake and ENJOY!
Popular Bundt Cake Recipes