Zucchini Sheet Cake and Cream Cheese Frosting

by , October 12, 2017
zucchini cake
Photo by Diana Rattray

This zucchini cake is the perfect cake for a sweet snack. For a richer dessert, top the cake off with the optional cream cheese frosting. For a lighter cake or coffee cake, dust it with powdered sugar.

Basic Zucchini Bread

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


Cream Cheese Frosting (optional)

  1. Heat the oven to 350 F.
  2. Grease and flour a sheet cake pan or jelly roll pan (about 10-by-15-by-1-inch).
  3. In a mixing bowl with an electric mixer, beat the 10 tablespoons of softened butter and granulated and brown sugars together until light and fluffy.
  4. Beat in 1 1/2 teaspoons of vanilla and eggs until smooth.
  5. In another bowl, combine the flour, baking soda, cinnamon, and nutmeg; stir to blend.
  6. With the mixer on low speed, beat in the flour mixture until blended. Fold in the shredded zucchini.
  7. Spread the batter in the prepared baking pan.
  8. Bake for 17 to 20 minutes, or until the cake bounces back when lightly touched with a finger.
  9. Cool and frost or sprinkle with powdered sugar.

Optional Cream Cheese Frosting

  1. In a mixing bowl with an electric mixer, beat the 1/2 cup of softened butter and cream cheese together until smooth and creamy.
  2. Beat in the vanilla and confectioners' sugar until smooth.
  3. Spread frosting over the cooled cake.

Makes 16 servings.


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