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Zucchini Cake

Zucchini cake is a tender, spiced sheet cake with moist zucchini and a thick cream cheese frosting. Baked in a 9x13 pan and cooled fully before frosting for clean, swirled slices.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
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 walnuts optional, chopped
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

Method
 

Make and bake the cake
  1. Preheat the oven to 350°F, then grease a 9x13 baking pan with a thin, even coating (no bare metal showing).
  2. Whisk together all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg in a mixing bowl until the dry spices look uniformly speckled.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy, about 1–2 minutes.
  4. Stir in the grated zucchini that has been squeezed dry, until the batter looks evenly threaded with green flecks.
  5. Fold the dry ingredients into the wet ingredients just until no flour streaks remain; if using walnuts, fold them in now.
  6. Pour the batter into the prepared pan and spread it level with a spatula to the corners.
  7. Bake at 350°F for 30–35 minutes, until a toothpick inserted in the center comes out clean and the top springs back lightly when touched.
Cool and frost
  1. Cool the cake completely in the pan before frosting, about 30 minutes, so the frosting stays thick and doesn’t melt.
  2. Beat softened cream cheese and softened butter until smooth, then beat in powdered sugar and vanilla until the frosting looks pale and fluffy.
  3. Add milk and beat briefly until the frosting is spreadable; spread thickly over the cooled cake and swirl the top.

Notes

Pro tip: squeeze the grated zucchini very dry (paper towels work) so the cake bakes up tender instead of gummy. Store covered in the refrigerator for up to 5 days; freeze frosted slices for up to 2 months (wrap well). For a lighter option, use low-fat cream cheese and reduce milk slightly to keep the frosting thick and pipeable.