Cinnamon Zucchini Sheet Cake with Cream Cheese Frosting
This perfectly spiced cinnamon zucchini sheet cake could not be more delicious! It's topped with a luscious cream cheese frosting and is the perfect way to use up garden zucchini.
Yield: 24 servings
For the zucchini cake
  • 1.75 cups (350 g) sugar
  • ¾ cup (255 g) honey
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3 cups (470 g) packed grated zucchini
  • 2.75 (330 g) cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 4 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp kosher salt
For the cream cheese frosting
  • ¾ lb (340 g) cream cheese, room temperature
  • ¾ cup (165 g) unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 2.5 cups (300 g) powdered sugar
  • 1 tbsp Lyle's Golden Syrup (optional)
For the zucchini cake
  1. Heat oven to 325F. Grease a 9x13-inch sheet cake and line it with parchment paper. Set aside.
  2. In a large bowl, whisk together the sugar, honey, oil, eggs, and vanilla. Add the zucchini and stir in until incorporated.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir into the wet ingredients.
  4. Pour the batter into the prepared pan. Tap the pan a few times to release any air bubbles, then place in the oven and bake for 45-55 minutes, or until a tester inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
For the cream cheese frosting
  1. Beat the cream cheese in the bowl of a stand mixer fitted with a paddle attachment for a few minutes or until creamy and smooth. Add the butter to the mixer bowl and mix until smooth, MIx in the vanilla and lemon juice until well combined.
  2. Slowly add in the powdered sugar and then the golden syrup, mixing until smooth.
  3. Scrape onto the cooled cake, then spread in an even layer using an offset spatula. Top with sprinkles, as desired.
Recipe from Zoe Bakes Cakes
Recipe by Joanne Eats Well With Others at