Moist & Fluffy Gluten Free Chocolate Zucchini Cake

Impossibly easy and uber 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 vintage-style zucchini cake recipe, then this is the one to make.

Prep Time 20

Cook Time 50

Cooling 1

Total Time 2 10

Servings

Author Melissa Erdelac

Ingredients

2 cups (307 g) gluten free all purpose flour I use and recommend Cup4Cup GF flour
2 cups (400 g) granulated sugar
¾ cup (75 g) unsweetened cocoa powder
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1 cup (213 g) oil vegetable, canola, or any preferred
⅓ cup (82 g) sour cream see recipe notes for dairy-free substitution
2 teaspoons vanilla extract
3 cups (330 g) grated zucchini about 2 medium
1 cup (170 g) (optional) mini chocolate chips

Chocolate Frosting

5 tablespoons (80 g) unsalted butter softened
3 cups (360 g) powdered sugar divided
⅓ cup (34 g) unsweetened cocoa powder
2 tablespoons (30 g) sour cream
¼ teaspoon salt
3-4 tablespoons milk

Instructions

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.
2 cups gluten free all purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add the eggs, oil, sour cream, and vanilla. Mix well, using a mixer on medium speed. The batter will be very thick.
4 large eggs, 1 cup oil, ⅓ cup sour cream, 2 teaspoons vanilla extract
Fold in the grated zucchini and mini chocolate chips until evenly distributed. Pour into the prepared baking pan.
3 cups grated zucchini, 1 cup (optional) mini chocolate chips
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.
5 tablespoons unsalted butter , 3 cups powdered sugar, ⅓ cup unsweetened cocoa powder, 2 tablespoons sour cream, ¼ teaspoon salt
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.
3-4 tablespoons milk

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.

Nutrition