Zucchini sheet cake with graham cracker crust is a moist, spiced snack cake that hides a full cup of shredded zucchini in every bite, baked over a buttery, crunchy graham cracker base. The crust adds a subtle honeyed flavor that pairs beautifully with cinnamon and nutmeg, while the cream cheese frosting keeps it rich and tangy. This American-style sheet cake is an easy way to use up summer zucchini, and it feeds a crowd straight from the pan.
Ingredients
For the crust
- 1 ½ cups (180 g) graham cracker crumbs (about 12 full sheets)
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
For the cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 ½ cups (300 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- ½ cup (120 g) plain Greek yogurt or sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups (240 g) shredded zucchini, loosely packed (about 1 medium zucchini, unpeeled)
For the cream cheese frosting
- 8 oz (226 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, if needed to thin
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- In a medium bowl, stir together the graham cracker crumbs, ¼ cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan in an even layer. Set aside.
- In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
- In another large bowl, beat the 1 ½ cups sugar, oil, yogurt, eggs, and vanilla until smooth and well combined.
- Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Do not overmix.
- Fold in the shredded zucchini until evenly distributed. The batter will be thick but spoonable.
- Spread the batter evenly over the graham cracker crust. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should feel springy when lightly pressed.
- Cool the cake completely in the pan on a wire rack, about 45 minutes to 1 hour. The crust will firm up as it cools.
- Meanwhile, make the frosting: In a large bowl, beat the cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, beating on low speed until incorporated. Add the vanilla and beat on medium speed until creamy. If the frosting is too thick, add milk 1 tablespoon at a time until spreadable.
- Once the cake is completely cool, spread the frosting evenly over the top. Slice into 24 squares and serve.
Tips
- Do not squeeze the zucchini dry. The moisture in the shredded zucchini is what keeps this cake tender. Just pat it lightly with a paper towel if it is dripping wet, but do not press out all the liquid.
- Use a box grater or food processor with the coarse shredding disc. Fine shreds disappear into the cake, while coarse shreds give a slight texture. Either works, but coarse is more classic for sheet cake.
- Graham cracker crumbs: If you only have whole sheets, pulse them in a food processor or place them in a zip-top bag and crush with a rolling pin until fine. You need about 12 full sheets.
- Make ahead: The unfrosted cake can be baked a day ahead, wrapped tightly in plastic wrap, and refrigerated. Frost within 24 hours for best texture.
Serving Suggestions
Serve this sheet cake as an afternoon snack with coffee or tea, or as a simple dessert after a summer barbecue. It is also excellent with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a brunch spread, cut it into smaller squares and dust with extra cinnamon.
Variations
- Chocolate chip: Fold 1 cup (175 g) semisweet chocolate chips into the batter along with the zucchini.
- Spice cake: Add ½ teaspoon ground ginger and ¼ teaspoon ground cloves to the dry ingredients for a warmer flavor.
- Nutty crunch: Sprinkle ½ cup (60 g) chopped pecans or walnuts over the frosting before serving.
- Lemon glaze: Skip the cream cheese frosting and instead whisk 1 cup (120 g) powdered sugar with 2 tablespoons lemon juice and 1 teaspoon lemon zest; drizzle over the cooled cake.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. The frosting stays firm and the crust stays crisp. Let it sit at room temperature for 15–20 minutes before serving to soften the frosting. You can also freeze the unfrosted cake for up to 3 months: wrap the cooled cake tightly in plastic wrap and then foil. Thaw overnight in the refrigerator, then frost and serve. Do not freeze the frosted cake, as the cream cheese frosting can become watery when thawed.
Frequently Asked Questions
Do I need to peel the zucchini?
No, leave the peel on. It adds color and nutrients, and it becomes tender during baking. Just wash the zucchini well before shredding.
Can I use a different oil?
Yes, any neutral oil like canola, sunflower, or melted coconut oil works. Avoid olive oil, which has a strong flavor that can clash with the spices.
Why is my cake gummy in the middle?
This usually happens when the zucchini is too wet or the cake is underbaked. Pat the shredded zucchini lightly with a paper towel if it is very wet, and always check with a toothpick in the center before removing from the oven.
Can I make this as a layer cake instead?
Yes, divide the batter between two 9-inch round pans lined with parchment. Bake at 350°F (175°C) for 22–25 minutes, then cool and frost. The graham cracker crust is best as a bottom layer only, or you can omit it for a traditional layer cake.
Is the graham cracker crust necessary?
No, but it adds a lovely texture and flavor. If you skip it, just grease the pan well and bake the cake directly; you may need to reduce the bake time by a few minutes.
Can I reduce the sugar?
You can cut the sugar in the cake to 1 cup (200 g) without much difference in texture, but the frosting needs the full amount for structure. The crust also needs its sugar to help it crisp.
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