Easy Zucchini Sheet Cake with Cream Cheese Frosting Recipe >>  Moist, Crowd-Pleasing & Irresistible

Craving a dessert that’s both moist and veggie-packed? This zucchini sheet cake with cream cheese frosting checks all the boxes—easy, delicious, and perfect for feeding a crowd. Compared to other versions, this recipe delivers a fluffier crumb, irresistible tangy frosting, and foolproof tips for consistent results. Ready to bake up a sweet treat? If your zucchini plants are in high-production mode, you’re probably ready to bake with zucchini every day about now! 😃 Don’t forget to try our Chocolate Zucchini Sheet Cake if you’re using up zucchini daily!

HACK: the secret to our super-moist zucchini cake is that we bake it as a sheet cake! This way it doesn’t need to be in the oven for an hour, with the ends dry and only the middle moist. It’s perfect every time!

Table of Contents

1. Why This Zucchini Sheet Cake Stands Out
2. Ingredients You Need (and Why They Matter)
3. Step-by-Step Instructions for Perfect Results
4. Pro Tips for Moist, Flavorful Cake
5. FAQ & Troubleshooting
6. Related Recipes to Explore

1. Why This Zucchini Sheet Cake Stands Out

• Uses grated zucchini to keep the cake ultra-moist—just like other versions, but with a lighter crumb and more balanced sweetness.
• ​Bakes in a sheet cake pan for very even baking that takes half the time of a loaf.
• Whips up in under an hour—ideal for breakfast, potlucks, and making mornings more delicious.
• Cream cheese frosting is tangy and smooth, pairing perfectly with the subtly spiced cake.

2. Ingredients You Need (and Why They Matter)

INGREDIENT LIST:

For the cake, you’ll need…..

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups white sugar
• 3 cups freshly shredded zucchini

For the frosting, you’ll need…..

• 8 oz. cream cheese (block, not whipped)
• 2 sticks butter, softened
• 2 teaspoons vanilla extract
• 5 cups powdered sugar

:: PIN FOR LATER! ::

3. Step-by-Step Instructions for Perfect Results

Step 1: Prep & Mix Dry Ingredients

• Preheat oven to 350°F and grease your sheet pan or line it with parchment paper.
• In a bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt.

Step 2: Combine Wet Ingredients

• In a large bowl, beat oil with sugar, eggs, and vanilla until smooth.
• Add the shredded zucchini (don’t dump out the excess moisture!). Mix gently.

Step 3: Combine Batter & Bake

• Gradually fold the dry mix into the wet ingredients until just combined. I set my mixer to low speed.
• Spread the cake batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Step 4: Cool & Frost

• Allow to cool to room temperature or chill briefly for extra moisture.
• Beat frosting ingredients (cream cheese, butter, powdered sugar, and vanilla) until fluffy. Frost the cooled cake.

4. Pro Tips for Moist, Flavorful Cake

• Fine grate the zucchini to make it nearly invisible using a box grater —great for picky eaters.
• Don’t overmix—maintain a tender crumb by folding batter gently.
• Cool completely before frosting to avoid melting—it sets better.
• Add a pinch of nutmeg or swap a portion of oil for applesauce to tweak flavor and texture subtly.

5. FAQ & Troubleshooting

Can I use yellow squash?
Yes—similar moisture and texture, so it works well.

Gluten-free substitutions?
Use a blend that you trust, and keep an eye on consistency—it usually works well!

Pan size or baking time adjustments?
2 9×13’s or a bundt pan also work—bake until toothpick comes out clean.

Do I leave the skin on the zucchini?

Yes! It’s full of nutrients, and you won’t even notice it once it’s grated and baked.

6. Related Recipes to Explore

Once you’ve mastered this zucchini sheet cake, try more of our veggie-inspired sweets:

• Chocolate Zucchini Sheet Cake – deep, rich, and impressive to everyone I’ve served it to!
• Banana Zucchini Bread – a yummy way to get fruits and veggies in!

Easy Zucchini Sheet Cake with Cream Cheese Frosting

Yield: 24

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup canola oil
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups white sugar
• 3 cups freshly shredded zucchini

FROSTING

• 8 oz. cream cheese (block, not whipped)
• 2 sticks butter, softened
• 2 teaspoons vanilla extract
• 5 cups powdered sugar

Instructions

1. In a medium bowl, combine flour, baking soda, cinnamon, salt, and baking powder. Whisk until evenly combined and set aside.
2. In a stand mixer (or use a handheld), combine oil, eggs, vanilla, and sugar. Beat for one minute until glossy and well combined.
3. Mix in the freshly shredded zucchini (don't discard the excess liquid!).
4. Add dry ingredients to the wet ingredients and mix just until combined (I use low-speed on my mixer, or do it by hand).
5. Line a half sheet cake pan with parchment paper or spray with cooking spray and spread batter into pan.
6. Bake at 350 F (180 C) for 30-35 minutes (until set).
7. For the frosting, beat the cream cheese and butter together until completely smooth and fluffy.
8. Add the vanilla, then add the powdered sugar a cup at a time. Whip until silky.
9. When the cake is completely cool, spread the cream cheese frosting on it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Nordic Ware Naturals Half Sheet Set with Lid
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  Stainless Steel Flat Beater for KitchenAid - no white flaking off the other beater!
• 
  Amazon Basics Parchment Paper for Baking, Non-Stick, 90 Sq Ft Roll, 1 Pack

This Easy Zucchini Sheet Cake with Cream Cheese Frosting is tailored for busy bakers who love scrumptious, veggie-packed sweets. With its moist texture, luscious frosting, and easy prep, it’s definitely a crowd-pleaser that beats the other versions!!