Lemon-Zucchini Texas Sheet Cake

Loved this cake! I have been a chocolate fanatic all my life. Lately I have been wanting something different. Saw this recipe, and because it had zucchini I wanted to try it. It is so goooood! I made no changes. Although I only made half the icing with 1 tsp lemon extract. I don't like a lot of icing if it is sweet. This amount of icing was perfect for us. THANK YOU FOR THE RECIPE, WE LOVE IT!

Woohoo, I'm first. I made the cake exactly as per the recipe and my family was blown away. One person said it had the lovely flavor of lemon fruit loops:-) Super moist, soft and slightly crispy around the edges, just fantastic. I chose not to frost it, just a sprinkle of icing sugar.

Amazing. I would decrease the powdered sugar in the frosting to 4 cups. Kind of sweet. The card was moist and delicious!! Will bd one of my favorites.

Made no changes in the original recipe. Next time might add a tad more lemon extract or even some lemon zest.

Excellent cake for Easter dinner! I had to make it in a Bundt cake pan since I made it during the Corona Pandemic and had limited refrigerator space for a sheet pan. The change worked perfectly and I had to bake it an additional 5 minutes. I frosted it with the yummy frosting, but only needed half of it.

My husband said this was the best cake I've ever made, so that was a ringing endorsement because I've made a few. I didn't have lemon extract so I added extra zest. We don't like lots of frosting so I made just enough for a glaze-like topping. The cake was gone in a couple of days and I've been asked to bake another soon.

Need to make adjustments for high altitude.

This is a fabulous cake even when used yellow summer squash and not zucchini. Definitely will make this often.