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Zucchini Cake

Zucchini cake is a tender, spiced zucchini sheet cake baked in a 9x13 pan and finished with thick cream cheese frosting. The moist, lightly spiced crumb stays sweet and sliceable after cooling completely.
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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 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 softened
  • 0.5 cup butter softened
  • 2.5 cup powdered sugar
  • 2 tsp vanilla
  • 2 tbsp milk

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Bake the zucchini sheet cake
  1. Preheat the oven to 350°F and grease a 9x13 baking pan so the cake releases cleanly after baking.
  2. Whisk all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together until evenly combined and free of lumps.
  3. Beat granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Stir in the grated, squeezed-dry zucchini until the batter looks uniformly speckled.
  5. Fold in the dry ingredients and chopped walnuts (if using) until just combined, stopping as soon as no dry streaks remain.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Cool and frost
  1. Cool the cake completely in the pan before frosting so the frosting won’t melt or slide.
  2. Beat softened cream cheese, softened butter, powdered sugar, vanilla, and milk until light and fluffy with a spreadable texture.
  3. Spread the cream cheese frosting over the cooled cake, using gentle pressure to level the top for clean slices.

Notes

Pro tip: squeeze the grated zucchini thoroughly (press in a clean towel) to keep the sheet cake from turning soggy. Store covered in the refrigerator for up to 5 days; freeze frosted slices up to 2 months. For a dairy-light option, use dairy-free cream cheese and butter sticks (use the same amounts) to keep the frosting thick and spreadable.