Zucchini Sheet Cake
Author: Nikki
This Zucchini Sheet Cake is so moist and delicious! It feeds a crowd and is the perfect way to use up some zucchini. The cream cheese frosting on top is fabulous!
  • 2 cups flour
  • 2 cups sugar
  • ½ cup butter
  • ½ cup shortening
  • ½ cup water
  • ½ cup buttermilk
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups shredded zucchini
  • 1½ teaspoons cinnamon
Cream Cheese Frosting
  • 16 ounces cream cheese, softened
  • 4⅓ cups powdered sugar
  • ½ teaspoon vanilla
  1. Preheat oven to 400 degrees F.
  2. Spray a 15x10x1 inch baking sheet with cooking spray and set aside.
  3. In a large mixing bowl, measure flour and sugar. Set aside.
  4. In a medium sauce pan, combine butter, water, and shortening. Bring to a boil.
  5. Next add the flour/ sugar mixture and stir to combine.
  6. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
  7. Stir in zucchini and cinnamon
  8. Pour into prepared cookie sheet and bake at 400 degrees F for 20 minutes
Cream Cheese Frosting
  1. Combine cream cheese, powdered sugar and vanilla in a large mixing bowl and beat until smooth.
  2. After cake has cooked cooled spread frosting evenly over the top of the cake.
Recipe by Chef in Training at https://www.chef-in-training.com/zucchini-sheet-cake/