Zucchini Sheet Cake for 16 Servings

Instructions:

1. Preheat oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
2. Shred the zucchini using the fine side of a grater. Place the shreds in a clean kitchen towel and gently press out excess liquid without wringing it bone-dry.
3. In a large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
4. In a separate bowl, beat the granulated sugar, vegetable oil, and eggs until the mixture is pale and fluffy.
5. Stir vanilla extract and sour cream into the wet ingredients, then fold in the squeezed zucchini.
6. Gradually stir the dry ingredients into the wet mixture until just combined, ensuring no streaks of flour remain.
7. Spread the batter evenly across the prepared sheet pan using a spatula.
8. Bake for 30–35 minutes or until the center is set.
9. Prepare the frosting by beating softened cream cheese and unsalted butter together, then mixing in powdered sugar, vanilla extract, and heavy cream until smooth.
10. Spread the frosting evenly over the cooled cake before slicing into 16 servings.