Zucchini Sheet Cake with Cream Cheese Frosting is a classic for a reason ~ this moist zucchini walnut cake is delicious even without the generous layer of fluffy cream cheese buttercream!
zucchini sheet cake is a potluck classic
Some people can’t control themselves around ice cream, others have issues with chocolate…for me, it’s an old fashioned zucchini sheet cake with cream cheese frosting. If nobody is watching I might will eat the whole pan. It’s one of those one size fits all desserts ~ wherever hungry people are gathered, zucchini cake just works.
what you’re gonna need
- zucchini
- walnuts
- sugar
- eggs
- buttermilk
- vegetable oil
- flour
- baking powder, baking soda, and salt
- vanilla extract
- cream cheese
- confectioner’s sugar
- lemon juice
zucchini is the star of this sheet cake
Who doesn’t like to grate zucchini? Unlike those knuckle busting nuggets of Parm, zucchini slides across the grater with ease and before you know it, you’ve got a big pile of feathery green shreds. I like to use small zucchini when I bake because the extra peel equals more color and flavor. Large zucchini with their vast white interiors can be bland and watery.
this is an easy one bowl recipe
- Choose a large mixing bowl and whisk the wet ingredients together. This recipe uses oil so it’s super quick.
- Fold in the dry ingredients.
- Fold a couple of cups of shredded zucchini into the simple batter, along with a cup of nuts. I think walnuts are key to a great zucchini cake, but you can absolutely leave them out if you like, or substitute pecans.
- Turn into a greased pan and bake!
can we talk about that cream cheese frosting?
The crowning glory of this zucchini cake is the tangy cream cheese buttercream frosting. It’s made with softened cream cheese, softened butter, sugar, vanilla, and a squeeze of fresh lemon. Gob. it. on.
zucchini sheet cake tips and faqs
No! The peel is nutritious, beautiful, and tasty!
No, I use the zucchini as is. I like to grate it shortly before I add it to the batter, though.
I have tried this and don’t love the result, but you can use golden zucchini, which works great.
The cake itself will freeze perfectly, but I would plan to frost it after thawing.
Moist zucchini cake keeps well, but because of the cream cheese rich frosting, I would refrigerate any leftovers of this cake.
This is most likely because you didn’t start with soft cream cheese. See my post on how to bring cold ingredients up to temperature quickly for tips.
more zucchini recipes
- Zucchini Cake with Cream Cheese Frosting
- Blue Ribbon Zucchini Pie
- Zucchini Parmesan Crisps
- Blueberry Zucchini Snack Cake with Lemon Buttercream
- Gluten Free Zucchini Cake with Cream Cheese Frosting
- Blueberry Zucchini Muffins
- Lemon Poppy Seed Zucchini Bread
Zucchini Sheet Cake
Equipment
- 9×13 baking pan
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups lightly packed shredded zucchini
- 1 cup finely chopped walnuts
frosting
- 8 ounces cream cheese, completely soft
- 6 Tbsp unsalted butter, soft
- 3 cups confectioner’s sugar
- lemon juice, about 1 Tbsp
Instructions
- Preheat oven to 350F Spray a 9×13 pan with cooking spray.
- In a large mixing bowl whisk together the oil, sugar, eggs, buttermilk, vanilla, and cinnamon until smooth.
- Toss together the flour, baking soda, baking powder, and salt, and add the bowl. Mix just until completely blended. Fold in the zucchini and the nuts.
- Turn the batter into your prepared pan and bake for about 40 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are fine.) Some ovens run hot or cool, so check carefully.
- Let the cake cool completely before frosting.
- To make the frosting beat the cream cheese and butter together until fluffy. Add the lemon juice and the sugar, one cup at a time, while beating. Scrape down the sides of the bowl as necessary. Add more sugar if the frosting is too thin, and a little more lemon juice or milk if it is too thick.
Nutrition
I saw this recipe earlier this year and wanted to try it. Last night when we ordered take-out (due to COVID) it was on the menu, but sold out by the time we ordered. Now I really wanted to try it! So as my husband went to pick up the order, I “whipped one up!” I only had one small zucchini so I halved the recipe and put it in an 8 X 8 square pan. Delicious and perfect for the two of us (although I could eat the whole thing myself!)!
Love this so much……Wondering if I can use a sheet cake pan?
I haven’t tried that Pam, sorry I can’t say for sure whether you’d have enough batter.
Thank you so much for replying, I think I will continue to use the 9 X 13, hate to ruin a great cake.
I love your recipe but ever time I make it after cooling a few minutes the center falls.
I tried baking it for 45 minutes. Would you have any idea why this happens?
Hi Maryjane ~ it sounds like the center isn’t getting quite done, even after 45 minutes. Try cooking it a little longer, and make sure your oven is at the correct temperature, I always use an oven thermometer to be sure. But sometimes different pans and even differences in the zucchini can make a difference in baking time.
Just took this out of oven it looks yummy
hi there once again trying one of your recipes and have a question. i’m using the frosting only for a yellow cake mix. can i omit the lemon? if so, should i lower the amount of sugar?
You can simply omit the lemon, but might want to add some vanilla for flavor.
Do you have a diabetic version?
I’m sorry I don’t Del. I wouldn’t want to advise you on how to alter this because I’d be afraid of getting it wrong…you’d be best to search out a zucchini cake specifically made for a diabetic diet.
I just tried this recipe and it came out simply delicious. I just reduced the amount of sugar for the cream cheese frosting as I’m not a fan of very sweet cream cheese…This recipe is something I will definitely save and it will go in my family cookbook as well ! Thanks Sue
Sue, will this work in a bunt pan? What would the baking time be?
I would think you could bake this in a bundt, it’s a sturdy cake. Be sure to butter and flour your pan well, and I’d suggest taking a quick peek at it at 40 minutes. but I guess it would take 45-50. That’s a guess though, so watch it.
Omg made this tonight and WOW is it delicious! I tagged you in my photo on Instagram to give you credit. Wow! Thank you for sharing this. Do I need to refrigerate the leftovers? Xo. Tara!
Hi Tara, and thanks! I would be comfortable leaving it out overnight, but would refrigerate if you need to save it longer than a day or so.
Is there anything that could be used to take the place of the buttermilk?
Yes, you can use regular milk, or half and half. Even yogurt thinned with a little milk.
I’m laughing at the photos with two forks….as if to say; “I didn’t eat all this by myself, really!” LOL
Perfect recipe included in the Summer cakes post!
You caught me 😉