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Moist Chocolate Zucchini Sheet Cake Recipe with Easy Cream Cheese Frosting

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A moist and tender chocolate zucchini sheet cake topped with a tangy cream cheese frosting, perfect for gatherings and everyday comfort.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (240ml) vegetable oil (canola or sunflower)
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (about 300g) finely shredded zucchini, squeezed to remove excess moisture (about 2 medium zucchinis)
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 teaspoons vanilla extract (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan and line with parchment paper with overhang.
  2. Shred 2 medium zucchinis finely using a food processor or box grater. Squeeze out as much moisture as possible using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and set aside.
  4. In a medium bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth and glossy.
  5. Beat in eggs one at a time, fully combining each before adding the next. Stir in vanilla extract.
  6. Gradually fold dry ingredients into wet mixture with a spatula until just combined; avoid overmixing.
  7. Fold in shredded zucchini evenly without overworking the batter.
  8. Pour batter into prepared sheet pan and smooth the surface with an offset spatula or spoon.
  9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and cake springs back lightly when pressed.
  10. Cool cake in pan on a wire rack for 20 minutes, then lift out using parchment overhang and cool completely before frosting.
  11. For frosting, beat cream cheese and butter until smooth and creamy. Add vanilla extract and salt.
  12. Gradually add powdered sugar, beating until fluffy and spreadable.
  13. Spread frosting evenly over cooled cake with a spatula, creating swirls or peaks if desired.
  14. Slice into squares or rectangles and serve immediately or chill for firmer texture.

Notes

Squeeze zucchini thoroughly to avoid soggy cake. Cool cake completely before frosting to prevent melting. For dairy-free frosting, use vegan cream cheese and margarine. Almond flour can be used for gluten-free version. Cake tastes better the next day after flavors meld.

Nutrition

Keywords: chocolate zucchini cake, sheet cake, cream cheese frosting, moist chocolate cake, easy dessert, gluten-free option, dairy-free frosting option

Find it online: https://yumnode.com/moist-chocolate-zucchini-sheet-cake-recipe-with-easy-cream-cheese-frosting/