This sheet pan zucchini cake is a moist, flavorful treat that is super simple to make. Perfect for family gatherings, this cake is healthy and kid-approved, featuring the subtle sweetness of zucchini in every bite. You’ll love how quickly it comes together!
Table of Contents
The Best Sheet Pan Zucchini Cake Recipe
Why You’ll Love This Sheet Pan Zucchini Cake
This sheet pan zucchini cake is not only easy to prepare, but it also delivers a delightful flavor and texture. The sweet notes of spices like cinnamon and nutmeg blend seamlessly with the zucchini, creating a cake that is incredibly moist. It’s perfect for a snack, dessert, or even breakfast!
Key Ingredients for Zucchini Cake
To make this delightful cake, you will need:
- 1 large zucchini or 2 medium zucchinis
- 1/2 cup butter, melted
- 1 1/4 cup sugar
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
For the frosting, gather:
- 8 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 4 cups powdered sugar
- 2-3 tablespoons milk (adjust for consistency)
Essential Equipment for Baking
For this recipe, you will need a 15x10x1-inch baking sheet, mixing bowls, a blender, and a whisk. Ensure you have non-stick cooking spray on hand for easy clean-up!
How to Make Sheet Pan Zucchini Cake
Preparing the Zucchini Puree
First, preheat your oven to 350℉. Peel the zucchini, remove the seeds, and chop it into large chunks. Blend these chunks until they form a smooth puree, making sure you have around 1 1/2 cups.
Mixing the Cake Batter
In a mixing bowl, cream together the melted butter and sugar, then stir in the milk. Add the eggs, zucchini puree, and vanilla extract, mixing until everything is well combined.
In another bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Baking the Zucchini Cake
Pour the batter into your prepared baking sheet, spreading it evenly. Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely.
Making the Cream Cheese Frosting
While the cake cools, prepare the frosting. In a bowl, beat together the cream cheese, butter, and vanilla extract. Add a pinch of salt, then gradually mix in the powdered sugar until smooth. Adjust the consistency with milk to your preference.
Frosting Your Zucchini Cake
Once the cake is completely cool, spread the luscious cream cheese frosting evenly over the top. This adds a rich, creamy layer that complements the moistness of the cake perfectly.
Tips for Perfect Sheet Pan Zucchini Cake
Choosing the Right Zucchini
When selecting zucchini, make sure they are ripe and firm—avoid any that feel mushy. Fresh zucchini will enhance the flavor and texture of your cake!
Frosting Consistency Adjustments
If your frosting is too thick, add more milk a tablespoon at a time until it reaches your desired consistency. A lighter frosting can make the cake feel even more indulgent.
Storing Your Zucchini Cake
Leftover zucchini cake can be stored in an airtight container in the refrigerator for up to 5 days. Enjoy it chilled or at room temperature!
FAQs
What ingredients do I need for sheet pan zucchini cake?
To make sheet pan zucchini cake, you’ll need zucchini, butter, sugar, milk, eggs, vanilla extract, flour, baking soda, cinnamon, salt, nutmeg, cloves, cream cheese, and powdered sugar.
How long does it take to bake the zucchini cake?
Bake the zucchini cake for 14-18 minutes at 350℉, or until a toothpick inserted in the center comes out clean.
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw and drain it well before blending it into a puree.
What type of frosting pairs well with zucchini cake?
Cream cheese frosting is a wonderful pairing for zucchini cake, as its tanginess complements the sweetness perfectly.
How should I store leftover zucchini cake?
Store leftover zucchini cake in an airtight container in the refrigerator for up to 5 days.
Related Recipes to try
- Peach Cake
- Lemon Poppyseed Cupcakes
- Lavender Cupcakes
- Lilac Cupcakes
- Yellow Cupcakes
- Honey Peach Cupcakes
Conclusion
This sheet pan zucchini cake is a wonderful way to enjoy the delightful flavor of zucchini in a sweet treat. Whether you serve it at a gathering or enjoy it on your own, you can easily share this recipe on Pinterest for others to try. Happy baking!
Deliciously Easy Sheet Pan Zucchini Cake Recipe
Equipment
- baking sheet
- Blender
- Mixing bowls
- whisk
- toothpick
- Electric mixer (optional, for frosting)
Ingredients
Cake
- 1 large zucchini or 2 medium zucchinis
- ½ cup butter melted
- 1 ¼ cup sugar
- ½ cup milk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 2 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Frosting
- 8 ounces cream cheese room temperature
- ½ cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- Pinch salt
- 4 cups powdered sugar
- 2-3 tablespoons milk adjust for consistency
Instructions
Cake
- Preheat your oven to 350℉ and prepare a 15x10x1-inch baking sheet by spraying it with non-stick cooking spray.
- Peel, seed, and blend the zucchini until you have approximately 1 1/2 cups of smooth puree. Set aside.
- In a large bowl, cream together the melted butter, sugar, and milk. Then, mix in the eggs, zucchini puree, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Pour the batter evenly into the prepared baking sheet and spread it out.
- Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Frosting
- For the frosting, beat the cream cheese, butter, and vanilla extract in a bowl until smooth. Add the salt and powdered sugar, mixing until well incorporated.
- Gradually add milk, 1-2 tablespoons at a time, until the frosting reaches a spreadable consistency. Spread the frosting evenly over the completely cooled cake.