Zucchini Sheet Cake - Creme De La Crumb

By juliedee29

Ingredients

• cake
• 2 cups flour
• 1 teaspoons baking soda
• 1 teaspoons cinnamon
• 1 teaspoon salt
• 2 cups shredded zucchini (about 2 medium zucchinis)
• 1 cup brown sugar
• 3/4 cup sugar
• 4 eggs
• 2 teaspoons vanilla
• 1 cup plain greek yogurt (I used fat free. May sub sour cream in a pinch)
• frosting
• 5 tablespoons butter, melted
• 4 cups powdered sugar
• 2 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 6-8 tablespoons milk

Details

Servings 1
Adapted from lecremedelacrumb.com

Preparation

Step 1

Preheat oven to 350 and grease a jelly roll pan.

In a medium bowl whisk together flour, baking soda, cinnamon, and salt.

In a large bowl cream together zucchini, sugars, eggs, vanilla, and greek yogurt.

Add dry ingredients to wet ingredients and mix until combined. Spread batter in prepared pan.

Bake for 20-25 minutes until cake springs back when gently pressed with a finger. Allow to cool.

For the frosting, cream together butter, powdered sugar, cream cheese, vanilla, and milk until smooth. Spread over cooled cake.