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!
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.
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.
Add the eggs, oil, sour cream, and vanilla. Mix well, using a mixer on medium speed. The batter will be very thick.
Fold in the grated zucchini and mini chocolate chips until evenly distributed. Pour into the prepared baking pan.
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.
Chocolate Frosting
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.
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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Notes
layer cake directions
Pour into two 9-inch cake pans, but they need to be at least 2-inches high. The cake rises pretty high and you don't want to make a mess in your oven!The cake layers will have a much shorter baking time, about 25-30 minutes, rotating halfway through. Insert a toothpick in the middle to make sure it is cooked through.
Dairy-Free Adaptations
Omit the chocolate chips or use dairy-free chocolate chips instead. For the frosting, replace the butter with plant-based butter sticks, such as Earth Balance, but omit the salt in the recipe. Forgo the sour cream and add an additional tablespoon of dairy free milk.
Storing / Freezing
After cooling and frosting, store covered, at room temperature, up to 3 days. Do not refrigerate the cake because it will dry it out.To freeze, place the cake in the freezer until the frosting is solid. Then, wrap securely in plastic wrap and finish with a layer of foil. Leftover slices may also be frozen, individually wrapped in plastic wrap and places in a ziplock freezer bag.