By Cindy Thome, Alger Delta Cooperative Electric Association

  • 3 cups shredded zucchini (3 medium)
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 1 3/4 cup sugar
  • 2 beaten eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves


  • 1/2 cup soft butter
  • 1/2 cup soft cream cheese
  • 1 teaspoon vanilla
  • 3 cups powdered sugar


Grease and flour a 9×13 pan and preheat oven to 325 F. In a large bowl, mix together all cake ingredients until combined. Pour into the pan. Bake for 40-45 minutes at 325 F. Cool completely before frosting. To make the frosting, in a small bowl, combine all of the frosting ingredients and beat in a mixer for 2 minutes. Frost the cake and enjoy. 


  1. So happy I found this on line, the recipe in the magazine did not say how much zucchini was in the recipe. Thank you.

  2. When this recipe went to print in the magazine the zucchini was left out. Good thing you had it online. Can’t wait to make and try it! Thanks for sharing Cindy Thomes recipe.

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