Blueberry Zucchini Sheet Cake

Serves: 24 Save

Ingredients (18)

  • CAKE:
  • 1 pound zucchini (about 2 cups shredded, packed)
  • 2/3 cup vegetable oil
  • 1/4 cup plain Greek yogurt
  • 3 large eggs
  • 1 cup granulated white sugar
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1½ cups fresh blueberries
  • CREAM CHEESE FROSTING:
  • 8 ounces cream cheese,
  • 1/2 cup (1 stick) unsalted butter,
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2½ cups powdered sugar

Directions

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