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+ servings

Zucchini Sheet Cake with Pineapple Glaze

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 servings
Calories 129kcal


  • 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
  • GLAZE:
  • 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!


Serving: 1g | Calories: 129kcal | Carbohydrates: 19.2g | Protein: 3.5g | Fat: 4.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 3.6g | Cholesterol: 25mg | Sodium: 131mg | Fiber: 1.9g | Sugar: 7.8g