Moist Gluten Free Chocolate Zucchini Cake

Name: Moist Gluten Free Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups gluten free all purpose flour, (I use and recommend Cup 4 Cup); 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 2 teaspoons baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 4 large eggs; 1 cup canola oil; ⅓ cup sour cream, (see recipe notes for dairy-free substitution); 2 teaspoons vanilla extract; 3 cups grated zucchini, (about 2 medium); 1 cup (optional) mini chocolate chips; 5 tablespoons unsalted butter, (softened); 3 cups powdered sugar, (divided); ⅓ cup unsweetened cocoa powder; 2 tablespoons sour cream; ¼ teaspoon salt; ¼ cup milk

8 steps

Prep:20minCook:50min

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!

Updated at: Thu, 21 Nov 2024 15:07:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories295.4 kcal (15%)

Total Fat14.6 g (21%)

Carbs43.8 g (17%)

Sugars32.7 g (36%)

Protein2.5 g (5%)

Sodium166.3 mg (8%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

2 cupsgluten free all purpose flour

I use and recommend Cup 4 Cup

2 cupsgranulated sugar

¾ cupunsweetened cocoa powder

2 teaspoonsbaking soda

½ teaspoonbaking powder

½ teaspoonsalt

4eggs

large

1 cupcanola oil

⅓ cupsour cream

see recipe notes for dairy-free substitution

2 teaspoonsvanilla extract

3 cupszucchini

grated

1 cupmini chocolate chips

optional

5 tablespoonsunsalted butter

softened

3 cupspowdered sugar

divided

⅓ cupunsweetened cocoa powder

2 tablespoonssour cream

¼ teaspoonsalt

¼ cupmilk

Instructions

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.