The gluten-free chocolate zucchini cake recipe from My Baking Addiction is one of the most delicious treats I’ve made recently.
I’ve baked this gluten-free chocolate zucchini cake recipe several times because it delivers moist, rich chocolate flavor with a healthy twist from the zucchini and almond flour.
I followed the gluten-free chocolate zucchini cake recipe closely but added my own touch by using coconut sugar instead of brown sugar and including extra chocolate chips for a bit more indulgence.
This gluten-free chocolate zucchini cake recipe comes together easily and bakes into a soft, fudgy dessert that impresses friends and family alike. I’ll now walk through how to make this wonderful cake step by step.
Gluten-Free Chocolate Zucchini Cake Recipe
Gluten-free chocolate zucchini cake recipe offers a rich, deep chocolate flavor that feels indulgent yet wholesome. The shredded zucchini adds moisture and a subtle earthiness that enhances the texture without affecting taste.
Sweetened naturally by maple syrup and coconut sugar, the cake avoids excessive sweetness, balancing health and flavor beautifully.
The almond and oat flours contribute a gentle nuttiness and tender crumb, making the cake dense but light enough to enjoy easily.
The fudgy chocolate frosting adds a creamy finish that complements the cake’s richness. This gluten-free chocolate zucchini cake recipe delivers a delicious treat that nourishes as well as delights.
How To Prepare Gluten-Free Chocolate Zucchini Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert, Snack
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- 8×8 inch baking pan
- Grater
- Paper towels
- Measuring cups and spoons
- Saucepan (for frosting)
- Wire rack
- Oven
Ingredients
For the Cake:
- ½ cup cacao powder (or unsweetened cocoa powder)
- 1 medium zucchini, shredded and squeezed of moisture (about 1 cup)
- 1 ½ cups blanched almond flour (packed, fine)
- ½ cup oat flour
- 2 large eggs
- ¼ cup virgin coconut oil, melted and cooled
- ⅓ cup pure maple syrup
- ½ cup coconut sugar (or brown sugar)
- 1 container (5.3 oz) Siggi’s 0% vanilla yogurt
- ½ cup chocolate chips
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Fudge Frosting:
- 4 oz bittersweet chocolate, melted
- ⅔ cup evaporated milk
- 4 tablespoons unsalted butter, melted
- 1 cup granulated sugar
Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper.
2. Prep the Zucchini:
Grate 1 medium zucchini using a box grater. Place the grated zucchini in a clean paper towel or cloth and squeeze out as much moisture as possible. You should end up with about 1 cup of shredded, dry zucchini.
3. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, melted coconut oil (make sure it’s cooled slightly), maple syrup, coconut sugar, vanilla extract, and yogurt until smooth and well combined.
4. Add the Dry Ingredients:
In a separate bowl, stir together the almond flour, oat flour, cacao powder, baking soda, and salt. Slowly fold this dry mixture into the wet ingredients using a spatula or wooden spoon.
5. Fold in Zucchini and Chocolate Chips:
Gently stir in the shredded zucchini and chocolate chips until everything is evenly combined. The batter will be thick that’s normal.
6. Bake the Cake:
Pour the batter into the prepared baking pan and smooth out the top with a spatula. Place it in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs (no wet batter).
7. Cool the Cake:
Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
8. Make the Fudge Frosting:
In a medium saucepan over medium heat, melt the butter and add in the granulated sugar and evaporated milk. Whisk constantly until the sugar is dissolved and the mixture begins to bubble slightly. Stir in the melted bittersweet chocolate and continue whisking until the frosting is smooth and glossy. Remove from heat and let it cool slightly it will thicken as it cools.
9. Frost the Cake:
Once the cake has cooled completely, pour the fudge frosting over the top. Use a spatula to spread it evenly. Let the frosting set for at least 10 minutes at room temperature before slicing.
10. Serve and Enjoy:
Cut into slices and serve. Store leftovers in an airtight container in the fridge for up to 5 days. The cake is extra fudgy and moist the next day.
Nutrition Facts Of Gluten-Free Chocolate Zucchini Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 285 |
| Protein | 5g |
| Carbohydrates | 28g |
| Sugars | 17g |
| Fat | 18g |
| Saturated Fat | 8g |
| Fiber | 3g |
Why This Recipe Is A Must-Try?
This gluten-free chocolate zucchini cake recipe offers a delicious way to enjoy chocolate cake while using wholesome ingredients like zucchini and almond flour.
The cake stays moist and flavorful, thanks to the natural sweetness from maple syrup and coconut sugar. Gluten-free ingredients make it accessible for those avoiding gluten, without compromising on taste.
The rich fudge frosting adds a decadent finish that enhances the overall experience. Making this gluten-free chocolate zucchini cake recipe is rewarding, as it balances health and indulgence in one dessert. It’s a treat that feels good to eat and impresses anyone lucky enough to try it.
Health Benefits Information
This gluten-free chocolate zucchini cake recipe brings multiple health benefits by including nutrient-rich ingredients. Zucchini adds fiber and vitamins like A and C, helping support digestion and immune function.
Almond flour provides healthy fats, protein, and essential minerals such as magnesium and vitamin E. Sweetened with coconut sugar and maple syrup; it avoids refined sugars, which can help maintain more balanced energy levels.
Being gluten-free, this cake suits those with gluten intolerance or celiac disease. It offers a delicious way to enjoy dessert while adding nourishment, making it a thoughtful choice for a healthier sweet option.
Amazing Decorate And Servings Ideas
For decorating the gluten-free chocolate zucchini cake recipe, a smooth layer of rich fudge frosting is perfect spread it evenly over the cooled cake for a glossy, indulgent finish.
You can sprinkle extra chocolate chips or shaved dark chocolate on top for a little crunch and visual appeal. Toasted chopped nuts like walnuts or pecans add texture and a nutty flavor contrast.
Fresh berries such as raspberries or strawberries bring a pop of color and a hint of tartness. Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more special and inviting.
When To Serve
This gluten-free chocolate zucchini cake recipe shines as a dessert after a family meal or when friends come over for coffee. It’s great for birthday parties, potlucks, or holiday gatherings where a gluten-free option is appreciated.
Enjoy it as an afternoon snack to satisfy a chocolate craving or serve it at brunch for a sweet touch. The rich chocolate and moist texture makes it a comforting choice any time a special treat is needed.
Additions And Variations
✔ Chopped Walnuts or Pecans: Adding toasted walnuts or pecans gives the cake a satisfying crunch and a rich, nutty flavor that complements the chocolate beautifully. They also add healthy fats and a bit of texture contrast.
✔ Shredded Carrots: Mixing in finely shredded carrots boosts moisture and adds a gentle natural sweetness. Carrots also bring extra nutrients and a subtle earthiness that pairs well with zucchini.
✔ Honey Instead of Coconut Sugar: Using honey changes the sweetness, offering a floral, smooth flavor that blends nicely with the chocolate while keeping the cake moist. Honey also adds a bit of natural stickiness.
✔ Warm Spices: Adding cinnamon and a pinch of nutmeg introduces cozy, aromatic notes that deepen the flavor profile. These spices bring comforting warmth, making the cake taste a little like autumn in every slice.
✔ Vegan Adaptation: Swap dairy yogurt for coconut or almond yogurt and use dairy-free chocolate chips. This keeps the cake moist and rich while making it suitable for those following a vegan diet.
Storage Instructions
Store the gluten-free chocolate zucchini cake recipe in an airtight container at room temperature for up to two days to keep it fresh and moist.
For longer storage, place the gluten-free chocolate zucchini cake recipe in the refrigerator, covered tightly, where it will stay good for up to five days.
To preserve the fudge frosting’s texture, allow the cake to come to room temperature before serving. If you want to keep it even longer, wrap the cooled cake tightly in plastic wrap and freeze it for up to three months. Thaw frozen cake overnight in the fridge before enjoying.
FAQs The Gluten-Free Chocolate Zucchini Cake
Can I Replace Almond And Oat Flour With Regular Flour?
Using all-purpose flour instead of almond and oat flour will change the texture and flavor. The cake won’t be gluten-free anymore, and it may turn out denser or less moist. If you don’t need it gluten-free, you can experiment, but expect a different result.
How Can I Make This Recipe Dairy-Free?
To make the cake dairy-free, swap the vanilla yogurt for a plant-based yogurt such as coconut or almond yogurt. In the fudge frosting, replace the butter with coconut oil or a vegan butter substitute to keep it creamy and smooth.
Is Freezing The Cake A Good Option?
Yes, the cake freezes very well. Wrap the cooled cake tightly in plastic wrap and then foil or place it in an airtight container. It can be stored in the freezer for up to three months. Thaw overnight in the fridge before enjoying.
Do I Need To Peel The Zucchini Before Grating?
Peeling is not necessary since the zucchini skin is tender and contains nutrients. Just make sure to wash it well before shredding. The skin adds moisture and subtle color to the cake.
Can I Use Other Sweeteners Instead Of Maple Syrup And Coconut Sugar?
Maple syrup and coconut sugar give a natural, rich sweetness, but you can substitute honey or brown sugar if preferred. Keep in mind the flavor and texture might change slightly depending on the sweetener used.
Conclusion
This gluten-free chocolate zucchini cake recipe is both easy and delicious, making it a great choice for anyone looking for a healthier dessert option.
I enjoyed making it and shared it with friends and family who all gave positive feedback and encouraged me to keep baking.
The gluten-free chocolate zucchini cake recipe success came naturally because the ingredients are wholesome and the flavors work beautifully together.
I hope you try this gluten-free chocolate zucchini cake recipe soon and experience the same joy and satisfaction I did while making and sharing it.
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Gluten-Free Chocolate Zucchini Cake Recipe
Equipment
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Spatula
- 8×8 inch baking pan
- Grater
- Paper towels
- Measuring cups and spoons
- Saucepan for frosting
- Wire Rack
- Oven
Ingredients
For the Cake:
- ½ cup cacao powder or unsweetened cocoa powder
- 1 medium zucchini shredded and squeezed of moisture (about 1 cup)
- 1 ½ cups blanched almond flour packed, fine
- ½ cup oat flour
- 2 large eggs
- ¼ cup virgin coconut oil melted and cooled
- ⅓ cup pure maple syrup
- ½ cup coconut sugar or brown sugar
- 1 container 5.3 oz Siggi’s 0% vanilla yogurt
- ½ cup chocolate chips
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Fudge Frosting:
- 4 oz bittersweet chocolate melted
- ⅔ cup evaporated milk
- 4 tablespoons unsalted butter melted
- 1 cup granulated sugar
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan or line it with parchment paper.
Prep the Zucchini:
- Grate 1 medium zucchini using a box grater. Place the grated zucchini in a clean paper towel or cloth and squeeze out as much moisture as possible. You should end up with about 1 cup of shredded, dry zucchini.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, melted coconut oil (make sure it’s cooled slightly), maple syrup, coconut sugar, vanilla extract, and yogurt until smooth and well combined.
Add the Dry Ingredients:
- In a separate bowl, stir together the almond flour, oat flour, cacao powder, baking soda, and salt. Slowly fold this dry mixture into the wet ingredients using a spatula or wooden spoon.
Fold in Zucchini and Chocolate Chips:
- Gently stir in the shredded zucchini and chocolate chips until everything is evenly combined. The batter will be thick that’s normal.
Bake the Cake:
- Pour the batter into the prepared baking pan and smooth out the top with a spatula. Place it in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs (no wet batter).
- Cool the Cake:
- Remove from the oven and allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
Make the Fudge Frosting:
- In a medium saucepan over medium heat, melt the butter and add in the granulated sugar and evaporated milk. Whisk constantly until the sugar is dissolved and the mixture begins to bubble slightly. Stir in the melted bittersweet chocolate and continue whisking until the frosting is smooth and glossy. Remove from heat and let it cool slightly it will thicken as it cools.
Frost the Cake:
- Once the cake has cooled completely, pour the fudge frosting over the top. Use a spatula to spread it evenly. Let the frosting set for at least 10 minutes at room temperature before slicing.
Serve and Enjoy:
- Cut into slices and serve. Store leftovers in an airtight container in the fridge for up to 5 days. The cake is extra fudgy and moist the next day.