I keep telling myself I’m done with zucchini recipes, but this Zucchini Sheet Cake with Cream Cheese Frosting proved otherwise. I brought it to a potluck recently and it disappeared fast. It’s similar in texture to my favorite Pumpkin Squares—dense, slightly spiced, and easy to eat by hand or with a fork. Topped with a creamy, tangy frosting, this cake is a crowd-pleaser no matter how you serve it.
The zucchini is grated finely so it blends into the cake and is barely noticeable—perfect if you have kids (or picky eaters) who refuse to see vegetables on their plates. Personally, I get a little thrill when I sneak vegetables into treats they enjoy.
This recipe makes a large cookie-sheet-size cake, which is perfect for feeding a crowd or ensuring plenty of leftovers. It’s the kind of cake you might happily eat for breakfast—no judgment here. Check your garden or freezer for zucchini and bake one of these soon. You won’t regret it.
More of my Favorite Zucchini Recipes
- Lemon Zucchini Bundt Cake
- Million Dollar Zucchini Skillet
- Fudge Zucchini Brownies
- The Best Zucchini Bread
- Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
- Chocolate Zucchini Muffins
- No-Noodle Zucchini Lasagna
- Chocolate Zucchini Sheet Cake
Step-by-step pictures for how to make Zucchini Sheet Cake with Cream Cheese Frosting
Frequently Asked Questions about how to make Zucchini Sheet Cake with Cream Cheese Frosting
Frequently Asked Questions about how to make Zucchini Sheet Cake with Cream Cheese FrostingCan I use yellow squash instead of zucchini in this recipe?
Yes. Yellow squash has a similar texture and moisture content to zucchini, so it should work fine as a one-to-one substitute.
Is it okay to substitute butter with the oil in this recipe?
Yes. You can use melted butter instead of oil for a slightly different flavor and texture. Melted shortening or coconut oil would also work. The cake may be a bit firmer if you use butter, but it will still be delicious.
Can I use gluten-free flour in this recipe?
Yes. Use a reliable gluten-free blend formulated for baking and follow the same measurements—the cake should turn out well.
Is it okay to add nuts or chocolate chips to this zucchini cake?
Is it okay to add nuts or chocolate chips to this zucchini cake?Absolutely. Chopped nuts or chocolate chips are a tasty addition to the batter, and crushed nuts make a nice garnish on the frosting if you like added texture.
Will this cake work if I bake it in a 9×13 or a bundt pan?
Yes. For a 9×13 pan, bake about 28–32 minutes. For a bundt pan, bake 50–60 minutes. In any pan, rely on the toothpick test: it should come out clean when the cake is done. Be sure to grease pans well, especially a bundt.
Is it better to use finely grated zucchini or regular-size grated zucchini?
Both work fine. Finely grated zucchini blends into the cake more and is less visible—handy if you’re serving kids. A food processor can quickly achieve a very fine grate.
Baker’s tools
Baker’s tools- Large cookie sheet
- Measuring cups
- Grater
- Measuring spoons
- Cooking spray
- Mixing bowls
- Hand mixer
Delicious Sheet Cakes You’ve Gotta Try!
Strawberry Delight Sheet Cake
Lemon Blueberry Sheet Cake with Lemon Cream Cheese Frosting
Strawberry Jam Sheet Cake- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 3/4 tsp salt
- 1 cup canola or vegetable oil
- 1 1/4 cup granulated sugar
- 1/2 cup brown sugar, lightly packed
- 4 eggs
- 2 tsp vanilla
- 2 cups grated zucchini
- FROSTING:
- 1 (8 ounce) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla
- 2-3 tbsp milk
- Preheat the oven to 350°F (175°C) and spray a large cookie sheet with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a 2-quart mixing bowl, combine the oil, granulated sugar, and brown sugar. Stir in the eggs and vanilla until well blended.
- Add the dry ingredients and stir until just combined. Fold in the grated zucchini, breaking up any clumps so it’s evenly distributed.
- Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting. Chilling briefly in the fridge or freezer speeds this step and helps lock in moisture.
- FROSTING:
- Using a hand mixer, beat the cream cheese and butter together until smooth and fully combined.
- Add the powdered sugar, vanilla, and 2 tablespoons of milk. Mix until creamy, adding the remaining milk if needed to reach your desired consistency.
- Spread the frosting over the cooled cake, cut into squares, and enjoy.
Easy Dinner Recipes
Slow Cooker Chicken Fajitas
Slow Cooker Hobo Dinner
Slow Cooker Pineapple Salsa Chicken aka Mexican Delight