Gluten-Free Chocolate Zucchini Cake Recipe
Gluten-free chocolate zucchini cake recipe offers a rich, moist texture with deep chocolate flavor balanced by the subtle earthiness of zucchini. Natural sweetness from maple syrup and coconut sugar keeps it lightly sweet without overpowering. The almond and oat flours add a tender crumb and gentle nuttiness, while chocolate chips provide bursts of melty indulgence throughout each slice.
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.