Easy Zucchini Sheet Cake
Submitted by jaeglnwd
Quick zucchini sheet cake using boxed mix with grated zucchini, cinnamon, and crunchy walnuts on top. Dust with powdered sugar for casual weeknight dessert.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minThis zucchini sheet cake takes the ultimate shortcut with a boxed cake mix, turning it into something homey and crowd-pleasing in under an hour.
Grated zucchini adds moisture without any veggie flavor, while extra cinnamon gives it that spice-cake warmth.
Walnuts sprinkled on top before baking turn golden and toasty, adding crunch to every forkful.
A simple dusting of powdered sugar is all the decoration you need for this no-fuss dessert that’s perfect for potlucks, picnics, or those nights when you need something sweet without the fuss of frosting.
Pro Tips
- Use a golden butter cake mix for the richest flavor
- Beat the batter for the full 4 minutes to incorporate air for a lighter texture
- Don’t drain the grated zucchini; that moisture keeps the cake tender
- Test doneness with a toothpick in the center; it should come out clean or with just a few crumbs
Variations
- Swap walnuts for pecans or leave them off entirely for nut-free version
- Add ½ cup chocolate chips to the batter for a kid-friendly twist
- Use a spice cake mix instead of butter cake for deeper autumn flavors
Ingredients
Directions
Preheat oven to 375~. Grease a 9×13” pan. Combine cake mix, eggs, butter and cinnamon in a large bowl. Beat at low speed until moistened. Beat at medium speed for 4 minutes. Stir in zucchini. Pour into pan; sprinkle with walnuts. Bake for 30 to 35 minutes or until tested done. Dust with powdered sugar.
Comments
