Well, it’s that time of year again when garden zucchini is in great abundance. At least, I’m sure it is for some of you! My vegetable garden has been exceedingly lack luster the past few years and has produced a grand total of zero zucchini. I’m ashamed to even type those words, but it is the sad, sorry truth. One of my neighbors (who has a Martha Stewart-like garden) donated a big beautiful zucchini to my cause and I have been so grateful! I made this amazing Spiced Zucchini Sheet Cake that is so moist, fragrant and delicious you will think you’ve died and gone to heaven! To create this sheet cake recipe I made a few small adjustments to the Zucchini Cake with Sour Cream Frosting (that has been in my archives for almost 6 years now) and baked it on a sheet pan rather than a bundt pan. There are several benefits baking to baking it this way. It takes much less time baking in the oven (keeping your house cooler in these final days of golden summer sun!), the serving sizes are nice and thin making the cake to icing ratio more even (something this icing lover enjoys!). It will also serve more people than the bundt version. So, there you have it! I took some to a big pan to my Young Women’s activity last week and they gave it many thumbs up.
Hope some of you get a chance to try it!
Let me show you how to make it happen!
1. Preheat your oven to 350 degrees.
2. Grab a large zucchini and cut in half. Peel it, remove the seeds and chop it into large chunks.
3. Toss the chunks into a blender and blend until smooth. You’ll need 1 1/2 C puree total.
4. Into your stand mixer place 1/2 C melted butter, 1 1/4 C sugar and 1/2 C milk. Mix until combined. Add 2 eggs, 1 1/2 C zucchini puree, 1 tsp vanilla and mix until combined.
5. In a small measuring bowl toss together 2 1/2 C flour, 2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cloves.
Add the dry ingredients to the wet and mix just until combined.
6. Spray a large sheet pan with cooking spray and pour the batter out evenly over it.
Spread it around a bit with a knife.
8. Pop it in the oven and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
9. Remove it from the oven and allow it to cool completely on a wire rack.
10. To make the dreamy icing, combine 2 1/2 C powdered sugar, 1/4 C (softened) butter, 3/4 tsp vanilla, 1/3 C sour cream and a dash of salt.
11. When the cake is completely cool spread the icing over the top.
12. Pop the pan in the fridge for 1 hour to allow the icing to set a bit. Slice into bars and serve.
Here’s the handy printable…
Recipe adapted from Marcella Eskelson (my husbands grandmother)