Preheat oven to 350 degrees F. Grease a 9×9 baking dish.
In a large bowl, cream together eggs, sugar, and vanilla extract using a handheld mixer or standing mixer. Once the mixture become a pale yellow color, add the oil and zucchini and mix together until combined.
Next add the gluten free flour, 1/4 cup a time, and use a spatula to folder in until no flour remains. Lastly, add the baking powder, soda, cinnamon and salt; until completely combined. Pour mixture into the greased baking dish and place in the oven to bake for 40-45 minutes, until a toothpick comes out clean from the middle. Let cool on the counter.
Once the cake is completely cooled, place cream cheese in the large bowl of a standing mixer and whip until smooth. Then add the butter and vanilla extract, and whip for another 4-5 minutes until soft and combined. Lastly, add the powdered sugar slowly, 1/4 cup at a time until none remains, scraping down the sides of the bowl as needed.
Once the cake is cooling and frosting is whipped, add the frosting on top of the cake and use an offset spatula to smooth out the frosting on top. Cut into 16 squares and serve up! Store in the fridge then let a slice come to room temperature before eating!