Ingredients
24
24 servings
- •2 cups white sugar
- •2 cups shredded zucchini
- •1 cup vegetable oil
- •3 large eggs
- •2 ½ cups all-purpose flour
- •1 teaspoon baking soda
- •¼ teaspoon baking powder
- •¼ teaspoon salt
- •¼ cup lemon juice
- •1 tablespoon lemon extract
- •1 (8 ounce) package cream cheese, softened
- •½ cup unsalted butter, softened
- •1 teaspoon lemon extract
- •4 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutritional Facts
Per 24 servings
- Calories: 363
- Carbohydrate: 51g
- Fat: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 40g
Related Recipes
Zucchini Coconut Cake
Zucchini Bundt Cake
Chocolate Swirl Zucchini Sheet Cake
Moist Zucchini Cake
Zucchini Cake IV
Zucchini Cake
Carrot Zucchini Cake
Fat-Free Lemon Blueberry Zucchini Cake
Zucchini Nut Cake
Glazed Lemon Zucchini Bread
Zucchini Kuchen (Gorgeous Zucchini Cake)
