Moist 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!

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.

Step 8

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