Moist & Fluffy Gluten Free Chocolate Zucchini Cake

Impossibly easy and moist gluten free chocolate zucchini cake recipe mixes together in one bowl, versatile as a sheet or layer cake, and has a rich velvety frosting to make this one of best zucchini desserts ever. If you want to wow guests with an epically fabulous GF zucchini cake recipe, then this is the one to make.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Grease a 9X13 inch pan with nonstick cooking spray and set aside. See recipe notes for using 9-inch layer cake pans.

Step 2

In a large bowl whisk together the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, and salt. If using a mixer, mix on low speed until combined.

Step 3

Add the eggs, oil, sour cream, and vanilla. Mix well, using a mixer on medium speed. The batter will be very thick.

Step 4

Fold in the grated zucchini and mini chocolate chips until evenly distributed. Pour into the prepared baking pan.

Step 5

Bake for 50-60 minutes, rotating pan halfway through. Use a toothpick inserted in the middle to test if the cake is done. Cool completely before frosting.

Step 6

In a large bowl beat together the softened butter, 2 cups powdered sugar, cocoa powder, sour cream, and salt until the powdered sugar is mixed in.

Step 7

Add the milk and additional 1 cup powdered sugar. Beat on high speed for 1-2 minutes, or until well combined and fluffy. Spread on cooled cake.

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