Thanks to an abundance of zucchini from our garden, I have been looking for ways to use it up! I love zucchini cake with cream cheese icing, but I wanted to try it in sheet cake form rather than in a 9 x 13 pan. I couldn't find any specific recipes for zucchini sheet cake so I just used this
recipe and modified it a little bit. I took it to Pat and Linda's tonight for supper and it was gobbled up in no time! I also made a change to the cream cheese icing...I only used about half of the powdered sugar that it called for!
Zucchini Sheet Cake with Cream Cheese Frosting
3 eggs
2 cups sugar
1 cup oil
1 tsp. vanilla
2 cups grated zucchini***
2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup raisins (or chopped nuts...or both...or neither!)
8 oz. package of cream cheese, softened
1 tsp. vanilla
1 tbsp. milk
2 1/2 cups powdered sugar
For the cake, combine the eggs, sugar, oil, and vanilla. Beat until smooth. Add zucchini and stir until combined. Sift together flour, baking powder, baking soda, salt, and cinnamon. Add raisins (and/or nuts) to the dry ingredients. Then stir into zucchini mixture. Pour into greased jellyroll or sheet cake pan. Bake at 350 degrees for 25-30 minutes, or until cake is golden and tests done. Let cool completely.
For the frosting, combine cream cheese, milk, and vanilla and mix until well blended. Slowly add powdered sugar and mix well after each addition. Spread on cooled cake.
***To grate my zucchini, I use a method that my grandma taught me. I peel and cube the zucchini. Then I put it in the blender and fill about halfway with water. I use the "grate" setting on the blender and blend until it is smooth. Then I drain the zucchini in a colander to remove the excess water. At this point, I use it in a recipe or freeze it to use later!