Description
A moist, warmly spiced zucchini sheet cake made with crushed pineapple and topped with smooth cream cheese frosting. This easy summer dessert serves a crowd and takes only 45 minutes to prepare and bake.
Ingredients
Scale
- 1/2 cup vegetable or canola oil, or melted coconut oil or butter
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup crushed pineapple with some juice
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup sour cream or plain Greek yogurt
- 2 cups loosely measured grated zucchini, gently squeezed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sugar for sprinkling, optional
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking pan.
- Wash and grate the zucchini with the peel intact. Measure two loosely packed cups, then gently squeeze out excess liquid.
- Add the oil, granulated sugar, and brown sugar to a large bowl. Beat until evenly combined.
- Add the crushed pineapple, eggs, 2 teaspoons vanilla, and sour cream. Mix well, then stir in the grated zucchini.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the dry ingredients to the wet ingredients. Stir only until no dry flour remains.
- Spread the batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Place the pan on a wire rack and let the cake cool completely.
- Beat the softened cream cheese and butter until pale and fluffy.
- Add the powdered sugar and remaining 1 teaspoon vanilla. Beat for 3 to 4 minutes until smooth and fluffy.
- Spread the frosting over the cooled cake. Sprinkle with cinnamon sugar when desired, then slice into 20 servings.
Notes
- Do not squeeze the grated zucchini completely dry because some moisture keeps the cake tender.
- Replace sour cream with plain Greek yogurt when preferred.
- For a dairy-free version, use dairy-free yogurt or vegan mayonnaise, plant-based cream cheese, and plant-based butter.
- For an egg-free version, combine 2 tablespoons ground flaxseed with 6 tablespoons hot water and let it thicken before using.
- Prepare and frost the cake 1 to 2 days in advance, then keep it covered in the refrigerator.
- Freeze frosted or unfrosted cake for up to 2 months. Wrap it tightly and thaw it overnight in the refrigerator.
- For a layer cake, divide the batter between two greased 8-inch or 9-inch round pans and bake for 22 to 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 238
- Sugar: 16
- Sodium: 198
- Fat: 13
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 40