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zucchini cake

CHOCOLATE ZUCCHINI CAKE {GLUTEN FREE}

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: 251 kcal
Author: Jillee

Ingredients:

Zucchini

  • 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

Frosting

  • 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

Instructions:

Zucchini

  1. Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.

  2. In a stand mixer, combine the eggs and oil.
  3. 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.
  4. Pour into the prepared pan.
  5. 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.

HOW TO MAKE THE FROSTING:

  1. 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.
Nutrition Facts
CHOCOLATE ZUCCHINI CAKE {GLUTEN FREE}
Amount Per Serving
Calories 251 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 314mg14%
Potassium 337mg10%
Carbohydrates 47g16%
Fiber 6g25%
Sugar 30g33%
Protein 5g10%
Vitamin A 195IU4%
Vitamin C 2.8mg3%
Calcium 55mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.