Zucchini for the win! This is zucchini cake, and it’s every bit as flavorful as zucchini bread, as soft as zucchini muffins, and just about as magically moist as chocolate zucchini cake. Every cinnamon-kissed bite is nestled under a blanket of brown butter cream cheese frosting. Today’s cake and frosting combo is pure perfection, and everyone will be begging to have greens for dessert!
I know vegetables in cake can raise some eyebrows, but keep an open mind. You’ve heard of carrot cake, right? Zucchini is loaded with moisture, and adds a ton of volume without much flavor at all. Think of it as applesauce or banana, but with less flavor. It acts as a wet ingredient, and pairs wonderfully with everything from cinnamon and nutmeg to chocolate and citrus. I love baking with zucchini, so it’s no surprise I’ve amassed quite a lineup of favorite zucchini recipes over the years. (See this incredibly tasty peanut butter chocolate chip zucchini bread as further proof!)
Today I’m sharing a simple sheet cake recipe with plenty of spice flavor, notes of brown sugar, and kisses of sweet vanilla. It’s simple, yet impressive. Taste testers (kids and adults!) couldn’t get enough. We all LOVED this cake.
Sheet cakes are renowned for being easier than layer cakes—no leveling off cake layers, no fancy decorating tools, no assembly whatsoever. Slicing and serving is a breeze, and you’ll appreciate that this zucchini cake can feed a crowd, but is still completely manageable to make. It’s one of the easiest desserts to transport, too!
Some popular sheet cakes include banana cake, apple cake, spice cake, and pumpkin cake.
Favorite Pan: I really like to bake quarter sheet cakes in a glass 9×13-inch pan or this metal pan that comes with a lid. The lid is super convenient for storing & transporting.
For today’s cake, grab some of the same ingredients you’d use for zucchini bread. The cake is actually a dairy-free recipe if you skip the frosting. (And you can keep it dairy free by adding a simple dusting of confectioners’ sugar on top for garnish.)
Grab these ingredients:
The cake batter comes together in just 5 minutes with simple kitchen tools including a couple bowls, a whisk, and a spatula. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use. It’s what I use when making zucchini fritters and chocolate zucchini bread, too.
Whisk together the dry ingredients, whisk together the wet ingredients, combine the two, and then fold in the zucchini. That’s it… the cake batter is done. What a complicated recipe! 😉
Aka THE BEST FROSTING TO EVER HIT YOUR LIPS.
Have you ever browned butter to make cream cheese frosting before? Because once you do, you’ll never go back. You have all of the tangy creaminess from cream cheese frosting, and the nutty, caramelized flavor from brown butter on top of it. I don’t overload the frosting with sugar, either—just enough to bulk it up without masking the brown butter flavor.
After you brown the butter on the stove, refrigerate it until it’s cool and solidified. (You can do this as the cake bakes or cools.) Then cream it with the cream cheese to make the base of the frosting. It’s pretty easy and I have an entire How to Brown Butter tutorial if you need some extra help.
Look at all of those brown butter flecks. F-L-A-V-O-R.
There’s no assembly required, which is my favorite part about serving one-layer cakes. Here are all of my single-layer cakes if you’re in the mood to browse more!
Here are some other ways you can use this zucchini cake batter:
This easy zucchini cake comes together quickly. You'll love the cinnamon, brown sugar, and vanilla flavors paired with the stick-to-the-back-of-your-fork moist texture. Enjoy it with lusciously smooth brown butter cream cheese frosting, or you can opt for a simple dusting of confectioners' sugar instead.
