Enjoy this delicious sheet pan zucchini cake recipe with frosting on top! During the summer my garden always produces so much zucchini, so being able to use some in a decadant way is a nice change.
This zucchini recipe is a nice summer dessert recipe that doesn’t have to break your diet too much. Don’t get me wrong, there is still sugar in it, but you can say you’ve had vegetables today too! 😉
Plus, we make this one super simple by not even needing to grate up the zucchini, and just using a blender get the zucchini to a nice puree consistency. Not only does it allow the moisture of the zucchini to spread throughout the cake, but it hides the fact that the zucchini is in there at all.
Ingredient Notes
- Zucchini
- Butter, melted
- Sugar
- Milk
- Eggs
- Vanilla extract
- Flour
- Baking soda
- Cinnamon
- Salt
- Nutmeg
- Cloves
- Cream cheese
- Unsalted butter
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Sheet Pan Zucchini Cake with Frosting:
- Preheat oven to 350℉.
- Spray a large cookie sheet or baking sheet (15x10x1-inch) with non-stick cooking spray and set aside.
- Peel zucchini, cut out the seeds, and cut into large chunks. Throw the chunks into a blender and blend until it turns into a “puree” – you will need about 1 1/2 cups of puree for this cake. Set zucchini puree aside.
- In a mixing bowl, cream butter, sugar, and milk together. Add in eggs, zucchini puree, and vanilla and mix again until all combined.
- In another mixing bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and cloves together. Add the dry ingredients in with the wet zucchini ingredients and mix until they are just combined (don’t over mix).
- Pour the cake batter into the prepared pan and spread it around the pan evenly using a spatula.
- Place pan in the pre-heated oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and allow it to cool completely.
- To make frosting, beat cream cheese, butter, and vanilla together in a bowl. Add in a pinch of salt and powdered sugar and mix well. Add a little bit of milk until it reaches the desired consistency you are looking for (you will want to be sure that it’s easy to spread onto the cake, but not too thin that it’s runny).
- You can serve this cake at room temperature or for a cold treat, stick it in the fridge until you serve.
Note: For the cake you will need about 1 ½ cups of the zucchini puree for this recipe.
Storing and Other Tips
Place cake in an airtight container or wrapped tightly and store in the refrigerator for up to 5 days.
If you plan on using a zucchini fresh from your garden be sure it is ripe and ready to go! Make sure it is firm and not mushy. Zucchini is one of the best vegetables to grow in the summer and it comes in abundance.
Enjoy More Delicious Sheet Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Carrot Cake
- Cinnamon Zucchini Cake with Cream Cheese Frosting
- Frosted Strawberry Sheet Cake
- Peanut Butter Sheet Cake
Sheet Pan Zucchini Cake with Frosting
Ingredients
Cake
- 1 large zucchini, or 2 medium zucchinis
- ½ cup butter, melted
- 1 ¼ cup sugar
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 2 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Frosting
- 8 ounces cream cheese, room temperature
- ½ cup butter (unsalted), room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 4 cups powdered sugar
- 2-3 Tablespoons milk, (more or less to reach desired consistency)
Instructions
- Preheat oven to 350℉.
- Spray a large cookie sheet or baking sheet (15x10x1-inch) with non-stick cooking spray and set aside.
- Peel zucchini, cut out the seeds, and cut into large chunks. Throw the chunks into a blender and blend until it turns into a "puree" – you will need about 1 1/2 cups of puree for this cake. Set zucchini puree aside.
- In a mixing bowl, cream butter, sugar, and milk together. Add in eggs, zucchini puree, and vanilla and mix again until all combined.
- In another mixing bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and cloves together. Add the dry ingredients in with the wet zucchini ingredients and mix until they are just combined (don't over mix).
- Pour the cake batter into the prepared pan and spread it around the pan evenly using a spatula.
- Place pan in the pre-heated oven and bake for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from the oven and allow it to cool completely.
- To make frosting, beat cream cheese, butter, and vanilla together in a bowl. Add in a pinch of salt and powdered sugar and mix well. Add a little bit of milk until it reaches the desired consistency you are looking for (you will want to be sure that it's easy to spread onto the cake, but not too thin that it's runny).
- You can serve this cake at room temperature or for a cold treat, stick it in the fridge until you serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
