Go Back

Zucchini Cake

Zucchini cake (zucchini sheet cake) with a tender, spiced crumb and thick cream cheese frosting. Bake a moist, carrot-cake-style zucchini dessert in a 9x13 pan, then cool and frost for neat squares.
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: 420
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) Optional
Cream Cheese Frosting
  • 8 oz cream cheese Softened
  • 0.5 cup butter Softened
  • 2.5 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the zucchini sheet cake
  1. Preheat oven to 350°F and grease a 9x13 baking pan.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Stir in zucchini, grated and squeezed dry.
  5. Fold the dry ingredients into the wet ingredients until just combined, then fold in chopped walnuts (optional) if using.
  6. Pour the batter into the prepared pan and bake at 350°F for 30–35 minutes, until a toothpick comes out clean.
Cool and frost
  1. Cool the cake completely before frosting, about 30 minutes.
  2. Beat cream cheese, butter, powdered sugar, vanilla, and milk until light and fluffy, then spread the frosting over the cooled cake.

Notes

Pro tip: squeeze the grated zucchini really well so the cake stays tender (not wet) and bakes evenly. Store the frosted cake covered in the refrigerator up to 4 days; freeze unfrosted slices up to 2 months for best texture—thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and butter sticks (expect slightly softer frosting).