Go Back

Zucchini Cake

Zucchini cake is a tender zucchini sheet cake blanketed in thick cream cheese frosting. This easy zucchini dessert bakes until moist and spiced, then gets a fluffy frosting swirl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cup all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp nutmeg
  • 1.5 cup granulated sugar
  • 0.75 cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cup zucchini, grated and squeezed dry
  • 0.5 cup chopped walnuts optional
Cream Cheese Frosting
  • 8 oz cream cheese
  • 0.5 cup butter
  • 2.5 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Bake the zucchini cake
  1. Preheat the oven to 350°F and grease a 9x13 baking pan.
  2. In a bowl, whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg until evenly combined.
  3. In another bowl, beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in the grated squeezed zucchini until the batter looks evenly moistened.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in chopped walnuts if using.
  6. Pour the batter into the prepared pan and spread it into an even layer.
  7. Bake for 30–35 minutes at 350°F until a toothpick comes out clean.
  8. Let the cake cool completely in the pan before frosting, about 30 minutes.
Frost and serve
  1. Beat cream cheese, butter, powdered sugar, vanilla, and milk until light and fluffy.
  2. Spread the frosting over the fully cooled cake in an even layer, then slice into squares to serve.

Notes

Pro tip: squeeze the grated zucchini very dry so the sheet cake bakes up tender (not gummy). Store covered in the refrigerator up to 4 days; freeze frosted or unfrosted slices up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat cream cheese and reduce butter slightly to 1/3 cup while keeping the powdered sugar amount the same for structure.