Unbelievably soft zucchini sheet cake gets dressed up in a tangy pineapple glaze for one healthy summer dessert you’ll want to make ALL the time!—Only 129 calories per slice!
Guys, you KNOW we’re in the thick of all things summer when I start breaking out the zucchini baked goods.
To be honest, I don’t even know why the heck I waited this long. It’s not as if I haven’t been overrun with all things zucchini and I mean ALL.THINGS.
Don’t send help. I’m good over here surrounded in the GREEN. ???
Okay, so are you ready for your likely-too-presumptuous idea of healthy sheet cake to be reversed completely?? Here we go.
You start with green, add a little more green, and basically all the green an innocent little cake can hold. Then you pass on by the butter, only use a liiiiiiittle bit of oil, and lastly go nuts with the pineapple glaze.
Like that only imagine that just going straight into your face and not so much on the cake. It’s probably gonna happen.
And guys!! I mentioned it above but I’ll say it again. 129 freaking calories per slice. Just give me the whole cake already and let me be on my way.
Confession: I totally made this sheet cake three times…in the space of one week. I swear each cake was better than the last.
Confession #2. I might have broken all the rules and ate it for breakfast too.
Multiple pieces around 7am-ish if you want specifics. Don’t judge me.
Just trust me that you should do the same thing. Preferably right this second.
Zucchini bosses we all are. <— the ultimate title.
Zucchini Sheet Cake with Pineapple Glaze
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 medium ripe banana mashed
- 2 large eggs
- 1/4 cup vegetable oil
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 3/4 cup powdered sugar
- 1 tablespoon pineapple juice concentrate
- 1 tablespoon half-and-half cream
- Preheat oven to 350F. Line a 9x13 baking pan with foil and lightly grease. Set aside.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a separate large bowl, whisk mashed banana, eggs, oil, milk, and vanilla. Fold flour mixture and zucchini into liquid mixture until just combined.
- Spread batter into prepared pan and smooth top. Bake cake at 350F 25-30 minutes or until a toothpick inserted in middle comes out clean. Cool cake completely on a wire cooling rack.
- In a small bowl, whisk glaze ingredients until smooth. Spread over cooled cake and let stand 5 minutes for glaze to set. Slice cake into squares and serve. Enjoy!
More zucchini baking? Try these muffins NOW!
Gayle @ Pumpkin 'N Spice says
So I’ve never tried zucchini in baked goods before, but I definitely need to start after seeing this cake! I love it, Sarah! I just want to dig in, especially with that pineapple glaze. And even better that it’s calorie-friendly too!
Rachel @ Bakerita says
Swoooooooon. Girl, I need a big old slice of this ASAP. I love zucchini breads and cakes but this year, I haven’t made one yet. That needs to change…and that pineapple glaze is calling to me!!
Woot for zucchini season!! I just made my first baked treat with it today for this summer! This cake sounds all kinds of awesome!
I’d make this three times in a week too! It sounds AMAZING. I’ve only ever made zucchini bread before, and that definitely didn’t have this fabulous glaze!
shashi at runninsrilankan says
Sarah – I could so totally justify making this cake 3 times AND eating it for breakfast – I mean – it’s almost like a salad with zucchini, eggs and pineapple – right? Sheer decadence!
Megan - The Emotional Baker says
I’ve only baked with zucchini once this summer. What’s wrong with me? I have to try this ASAP. Pairing it with a pineapple glaze is just genius!
Denise @ Sweet Peas & Saffron says
YUM!! I have a highly productive zucchini plant and can only eat zoodles so many days of the week, so this cake is seriously calling my name, Sarah! Looks delicious!
yum, yum! what a delicious cake Sarah loving the glaze!
I love zucchini but I would like to ask can I sub out the banana’s for something else? possibly pineapple or applesauce?
Applesauce would be a great sub, Donna!