Moist Zucchini Sheet Cake With Cream Cheese Frosting

This zucchini sheet cake is the one I turn to when the garden gives me more squash than I know what to do with and I need a dessert that disappears fast. It comes together in one bowl and the oven does the rest.

The crumb stays tender and spiced just right, and the tangy cream cheese frosting is the only topping that belongs on top. It works every single time, even if baking isn’t your everyday thing.

What Makes This Cake So Good

Zucchini does all the real work here. It melts into the batter so you never actually taste it, but you get a soft, dense crumb that stays moist for days, almost like a carrot cake without the chew.

I keep the spices simple with cinnamon and a little nutmeg. The kitchen smells cozy the whole time it bakes, and the cake itself is not overly sweet, which lets the frosting shine.

The frosting is pure tangy cream cheese and butter beaten with just enough powdered sugar to hold its shape. That sharp, creamy hit against the warm spice cake is the whole reason I never serve it plain.

Ingredients

• 2 cups all-purpose flour: unbleached works best, but swap a good 1:1 gluten-free blend if needed
• 2 tsp baking soda: this reacts with the acid in the brown sugar for lift
• 1 tsp ground cinnamon: adds the warm backbone
• 1/4 tsp ground nutmeg: freshly grated gives the best fragrance, but pre-ground is fine
• 1/2 tsp fine sea salt: brings the sweetness into focus
• 1 cup vegetable oil: any neutral oil, such as canola or grapeseed, keeps it extra moist
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar: the molasses deepens the flavor
• 3 large eggs: room temperature helps everything come together faster
• 2 tsp vanilla extract
• 3 cups shredded zucchini: (about 2 medium squash): do not wring or squeeze; you want that moisture
• 1 cup chopped walnuts or pecans (optional): toast them first for a nuttier edge
• 8 oz full-fat cream cheese, softened: low-fat versions make the frosting looser
• 1/4 cup unsalted butter, softened: salted butter works too, just skip the extra salt in the frosting
• 2 cups powdered sugar: sift it if it’s lumpy
• 1 tsp vanilla extract: for the frosting

Variations / Substitutions

• Nut-free: simply leave out the nuts or swap in toasted sunflower seeds
• Chocolate chips: fold 1/2 cup semi-sweet chocolate chips into the batter with the zucchini for a little cocoa kick
• Spice swap: replace the nutmeg with 1/4 tsp cardamom or allspice for a slightly different warmth
• Dairy-free: use a vegan cream cheese block and a plant-based butter stick that holds up to beating; the frosting will be a touch softer but still delicious
• Whole wheat boost: you can replace up to half the all-purpose flour with white whole wheat flour; the cake will be a little nuttier and just as tender

If you love this cake, try my banana bread next.

How to Make Moist Zucchini Sheet Cake With Cream Cheese Frosting

Step 1: Whisk the Oil and Sugars

In a large mixing bowl, whisk the 1 cup vegetable oil, 1 cup granulated sugar, and 1/2 cup packed brown sugar until the mixture looks like wet sand, about 1 minute. Add the 3 large eggs one at a time, whisking well after each, then mix in the 2 tsp vanilla.

At this point the base should look glossy and smooth. You’re not creaming butter here, so a few tiny sugar granules are fine; they’ll dissolve as the cake bakes.

Step 2: Fold in the Zucchini and Dry Mix

Scatter the 2 cups all-purpose flour, 2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp salt over the wet mixture. Use a flexible spatula to fold everything together just until you see the last streak of flour disappear. Gently fold in the 3 cups shredded zucchini and the optional nuts until evenly distributed.

The batter will look thin and shaggy, with visible shreds of zucchini. Do not overmix, or the cake can turn out tough. A few lumps are totally normal.

Step 3: Bake Until Golden

Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×13-inch metal or glass baking pan and scrape the batter in, smoothing the top with the spatula. Bake for 35 to 40 minutes, until the top is deeply golden and a toothpick inserted in the center comes out with a few moist crumbs.

The edges will just start pulling away from the pan when it’s ready. Let the cake cool completely in the pan on a wire rack before you even think about frosting it. A warm cake will melt the cream cheese right off.

Step 4: Frost and Serve

While the cake cools, beat the 8 oz softened cream cheese and 1/4 cup softened unsalted butter with an electric mixer on medium speed until smooth and airy, about 1 minute. Add the 2 cups powdered sugar in two additions, beating on low until combined, then add the 1 tsp vanilla and a tiny pinch of salt. Increase to medium and beat 30 seconds more until fluffy.

Spread the frosting evenly over the completely cooled cake with an offset spatula or the back of a spoon. Cut into squares and serve right from the pan. The frosting stays soft even when chilled, and every bite will be a perfect mix of tangy and tender.

A Few Notes Before You Start

• Don’t squeeze the zucchini. The moisture in the shreds is what makes the cake so soft. Grate it on the large holes of a box grater and use it right away.
• The cake stays incredibly tender because of the oil, so don’t be tempted to replace it all with applesauce unless you’re okay with a slightly denser result. If you want to lighten it, swap only 1/4 cup of oil for unsweetened applesauce.
• Make sure the cream cheese and butter are both truly softened to room temperature. If either is cool, the frosting will be lumpy no matter how long you beat it.
• For the neatest slices, chill the frosted cake for 20 minutes before cutting. The frosting sets just enough to give clean edges.

Bake times will shift a bit with different pans:

Keeping Leftovers Fresh

• Refrigerate: Cover the frosted cake with plastic wrap or pop squares into an airtight container. It keeps well in the fridge for up to 4 days.
• Serve cold: This cake is wonderful straight from the refrigerator. The frosting firms up a bit and tastes almost like cheesecake.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, a good 1:1 gluten-free baking flour blend that contains xanthan gum works well here. The texture will be slightly more crumbly but still tender.

My frosting turned out runny. What went wrong?

Usually it means the butter or cream cheese was too soft, or the frosting got over-beaten. Pop the bowl in the fridge for 10 minutes, then beat again briefly to firm it up.

Can I use salted butter in the frosting?

Absolutely. Just skip the extra pinch of salt in the frosting. It will taste slightly more savory, which actually balances the sweetness nicely.

Do I need to peel the zucchini?

No need. The skin is thin and blends right in as the cake bakes. Just wash it well and grate it whole.

Zucchini Cake With Cream Cheese Frosting Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 460

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups shredded zucchini (from about 2 medium, do not squeeze)
• 1 cup chopped walnuts or pecans (optional)
• 8 oz full-fat cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Whisk the oil, granulated sugar, and brown sugar in a large bowl until sandy. Add eggs one at a time, then vanilla.
2. Fold in flour, baking soda, cinnamon, nutmeg, and salt until just combined. Gently mix in zucchini and nuts.
3. Preheat oven to 350°F (175°C). Pour batter into a greased 9×13-inch pan. Bake 35 to 40 minutes until golden and a toothpick has moist crumbs. Cool completely in the pan.
4. Beat cream cheese and butter until smooth. Add powdered sugar in two batches, then vanilla and a pinch of salt. Beat until fluffy. Spread over the cooled cake, slice, and serve.

Notes

Cool the cake all the way down before frosting; any warmth will melt the cream cheese right off. If your zucchini releases a lot of liquid while you grate it, just leave that liquid in the bowl, do not drain it.