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–+ servings
Prep Time 25 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert

Ingredients
  

For the cake:
  • 2 cups gluten free flour
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp espresso powder optional
  • ¾ tsp salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • ¾ cup brown sugar
  • 4 large eggs room temperature
  • ½ cup sour cream room temperature
  • 2 tsp vanilla
  • 3 cups shredded zucchini
  • 1 cup mini semisweet chocolate chips
For the frosting:
  • 2 (8 ounce) cream cheese room temperature
  • 12 Tbsp unsalted butter room temperature
  • 7 cups powdered sugar
  • 2 tsp vanilla
  • ¼ tsp salt optional

Equipment

Instructions
 

For the cake:
  1. Preheat oven to 350°F. Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  2. Shred the zucchini in a food processor. If you don't have a food processor, you can use a hand held food grater. Spread the shredded zucchini on a paper towel. Lay another paper towel over the shredded zucchini and lightly blot dry to remove excess moisture.
  3. Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl.
  4. In another large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the oil, sugar, brown sugar, eggs, sour cream, and vanilla together until combined.
  5. Add the zucchini and the dry ingredients to the batter and beat on medium speed until completely combined. Fold in the chocolate chips.
  6. Pour batter evenly into the prepared cake pans. Bake for 30-35 minutes or until the cakes are baked through and a toothpick inserted into the center of the cake comes out clean.
  7. Set the cakes on a cooling rack and let cool in the pans for 1 hour. After 1 hour, remove the cakes from the pans, discard the parchment rounds, and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
For the frosting:
  1. In a stand mixer with a paddle attachment or an electric mixer, beat the cream cheese until smooth.
  2. Add the butter and combine thoroughly.
  3. Add the powdered sugar, vanilla, and salt if using. Mix until smooth with no lumps remaining.
To assemble the cake:
  1. Place one cake layer on a serving plate. Spread with 1/4 of the frosting. Place the other layer on top; spread the top and sides with the rest of the frosting, piping decorations if desired.
  2. Refrigerate the cake until ready to serve. Store any leftovers in the refrigerator.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
 
You can also bake this cake in a 9X13" pan. It will take longer to bake.

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