As summer comes to an end, markets are bursting full of stone fruits, berries, and summer squash. When zucchinis are plenty, I make it a point to stock up because zucchinis are super versatile. They work for both sweet and savory recipes. (Hello, zucchini noodles, aka zoodles!) When you’re craving something sweet, sheet cakes are a great choice. They’re easy to make and perfect for sharing. Best of all, no frosting skills are necessary!
This super moist and flavorful sheet cake features shredded zucchini and fresh blueberries. Instead of butter, the cake batter is whipped together with a mixture of vegetable oil and Greek yogurt. For added flavor, it is spiced with ground cinnamon. For more warmth, you can also add a touch of ground nutmeg.
What is the best zucchini to use for cake?
Depending on the size of your zucchini, you may want to avoid the larger sizes. Small to medium-sized zucchinis are fine. You won’t taste or notice the seeds at all. However, larger zucchinis (those with a diameter greater than 2-inches) tend to have bitter tasting seeds. Split the zucchini in half and use a spoon to scrape out the large seeds. This cake recipe doesn’t require the use of a stand mixer. Simply mix the cake batter by hand.
The baked blueberry zucchini sheet cake is perfectly tasty on it’s own. Slice it into little snack cakes to enjoy as you please. However, if you want something a little sweeter and more decadent, go ahead and spread on some cream cheese frosting! This quick and easy frosting is made by beating together softened cream cheese, unsalted butter, and powdered sugar (confectioners’ sugar). Make sure your sheet cake has completely cooled before adding frosting. Otherwise, the frosting will melt into a messy puddle. Feel free to top the frosted sheet cake with fresh blueberries or toasted nuts.
If you’re looking for more zucchini recipes, try pineapple zucchini bread, zucchini chocolate chip muffins, brown butter zucchini cake, classic zucchini bread or zucchini fritters.
