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+ servings
zucchini cake


My daughter’s wedding took place on Saturday and I don’t think I’ve ever been this tired in my entire life. Happy, elated and grateful….but T I R E D. Those of you who have planned weddings for daughters before will be able to relate. Those of you who have done more than ONE daughter’s wedding, I don’t know how you survived! Yesterday I took a 2 1/2 hour nap on the couch, which is unheard of for me! My body just shut down. After that I felt a little better physically but mentally I was still pretty wrung out.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 24
Calories 251kcal
Author Jill Nystul



  • 2 cups flour I used Pamela's gluten-free baking mix
  • 2 cups sugar
  • 4 c unsweetened cocoa powder
  • 2 tsp baking soda omit if using a baking mix that already includes baking soda
  • 1 tsp baking powder omit if using a baking mix that already includes baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups grated zucchini


  • 1 1/2 cups sugar
  • 3/4 cup unsweetened baking cocoa
  • 1/2 cup milk
  • 1/2 cup butter
  • 1/4 cup ligh
  • corn syrup
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla
  • 2 - 2 1/2 cups confectioners' sugar



  • Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
  • In a stand mixer, combine the eggs and oil.
  • In a separate bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Turn the mixer on low and add the flour mixture to the eggs and oil a little at a time until well combined. Then add the grated zucchini and mix just until it is well distributed.
  • Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.


  • In a sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes. Beat in vanilla and enough powdered sugar for spreading consistency.


Calories: 251kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 314mg | Potassium: 337mg | Fiber: 6g | Sugar: 30g | Vitamin A: 195IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 2.6mg