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Moist Lemon Cream Cheese Frosted Zucchini Sheet Cake

moist lemon cream cheese frosted zucchini sheet cake - featured image
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A bright and moist zucchini sheet cake with a tangy lemon cream cheese frosting, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups granulated sugar (300 g)
  • 1 cup vegetable oil (240 ml), neutral like canola
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), shredded and gently squeezed to remove excess water
  • 2 tablespoons lemon zest, freshly grated
  • 2 tablespoons fresh lemon juice
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter (115 g), softened
  • 3 cups powdered sugar (360 g), sifted
  • 1 teaspoon lemon zest (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking sheet and line with parchment paper.
  2. Grate zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, sift together flour, baking powder, baking soda, salt, and ground cinnamon. Mix well.
  4. In a separate bowl, whisk granulated sugar, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until combined and slightly frothy.
  5. Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing.
  6. Fold in the grated zucchini gently with a spatula until evenly distributed.
  7. Pour batter evenly into the prepared baking sheet and smooth the top.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is springy.
  9. Remove from oven and cool completely on a wire rack before frosting.
  10. For the frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, lemon zest, and vanilla extract. Beat until light and fluffy.
  11. Once cake is cool, spread frosting evenly over the top using an offset spatula or butter knife.
  12. Slice into generous squares and serve.

Notes

[‘Squeeze zucchini thoroughly to remove excess moisture to prevent soggy cake.’, ‘Use room temperature eggs and dairy for smooth batter.’, ‘Fold batter gently to avoid dense cake.’, ‘Use fresh lemon zest and juice for best flavor.’, ‘Check baking time starting at 35 minutes as ovens vary.’, ‘If frosting is too soft, chill for 15-20 minutes before spreading.’, ‘Frosting can be prepared while cake cools to save time.’, ‘For gluten-free, substitute all-purpose flour with 1:1 gluten-free baking blend.’, ‘For dairy-free frosting, use vegan cream cheese and plant-based butter.’, ‘Optional: add ½ cup chopped toasted nuts or fresh blueberries for variation.’]

Nutrition

Keywords: lemon cake, zucchini cake, cream cheese frosting, sheet cake, moist cake, easy dessert, lemon zucchini cake

Find it online: https://platebelle.com/moist-lemon-cream-cheese-frosted-zucchini-sheet-cake-easy-recipe-for-perfect-dessert/