Chocolate Zucchini Cake (Gluten Free)

From: Just A Pinch

Ingredients:

CAKE

• 2 Cups Flour (Gluten-free Baking Mix)
• 2 Cups Sugar
• 3/4 Cup Unsweetened Cocoa Powder
• 2 Teaspoons Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 4 Eggs
• 1 Cup Vegetable Oil
• 3 Cups Grated Zucchini
  

Frosting

• 1 1/2 Cups Sugar
• 3/4 Cup Unsweetened Baking Cocoa
• 1/2 Cup Milk
• 1/2 Cup Butter
• 1/4 Cup Light Corn Syrup
• 1/4 Teaspoon Salt
• 1 1/2 Teaspoon Vanilla
• 2-2 1/2 Cups Confectioners Sugar
  

Directions:

• Preheat oven to 350 Deg. F. Grease a 9 X 13 inch baking dish.
• In a mixer, combine eggs and oil.
• In a separate bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Turn the mixer on low and add the flour mixture to the eggs and oil a little at a time until well combined. Then add the grated zucchini and mix just until well distributed.
• Pour into the prepared pan.
• Bake for 50-60 minutes, until a knife inserted in the center comes out clean. Cool cake completely before frosting.
• How to make the frosting: In a sauce pan, mix sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes. Beat in vanilla and enough powdered sugar for spreading consistency.
• Spread on cake.