Zucchini Sheet Cake

A delicious moist zucchini sheet cake topped with cream cheese frosting. . . absolutely scrumptious!
Cook Time 25 minutes
Total Time 25 minutes



  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla
  • 1 cup vegetable or canola oil
  • 2 cups shredded zucchini
  • 1 cup mini chocolate chips


  • 2 pkgs. (8 oz) cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 5 cups powdered sugar


  1. Preheat oven to 350 degrees. Spray a 15x10-inch jelly-roll pan with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, salt and allspice. Set aside.
  3. In a medium bowl, whisk together eggs, sugars, vanilla and oil until smooth. Pour egg mixture into flour mixture, whisking until just barely combined. Stir in zucchini and chocolate chips.
  4. Pour into prepared pan and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool and then frost with cream cheese frosting. (You may have some frosting left over, depending on how thick you frost it.)