Gluten-Free Chocolate Zucchini Cake Recipe
This Gluten-Free Chocolate Zucchini Cake is a moist, rich dessert made with grated zucchini, gluten-free flour, cocoa powder, and a blend of sweeteners. The zucchini adds moisture without compromising texture. It's flavored with vanilla and a pinch of cinnamon, offering a delicious, healthier alternative to traditional chocolate cake recipes.
Equipment
- Mixing bowls (large and medium)
- Whisk
- Grater (for zucchini)
- Measuring cups and spoons
- 9x9-inch square baking pan (or similar)
- Parchment paper (optional, but helpful for easy removal)
- Spatula or spoon for mixing
Ingredients
For the Cake:
- 3 ½ cups shredded zucchini about 3 medium zucchinis
- 2 ¼ cups gluten-free all-purpose flour ensure it contains xanthan gum, or add a pinch if needed
- 1 ½ cups cocoa powder
- 1 ¼ cups granulated sugar or coconut sugar/maple syrup for a less refined option
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ¾ tsp salt
- 4 large eggs
- 2 large egg yolks
- ¾ cup olive oil or another neutral oil
- 1 ½ tsp vanilla extract
- ½ tsp ground cardamom
- 1 ½ tsp espresso powder
- 150 grams light brown sugar
- ¾ cup milk dairy or non-dairy
- ¾ cup chocolate chips optional but recommended for extra chocolate flavor
For the Chocolate Frosting:
- 7 ½ tablespoons unsalted butter softened
- 3 tablespoons sour cream
- ½ tsp salt
- ½ cup milk
- 4 ½ cups powdered sugar divided
- ½ cup unsweetened cocoa powder
Instructions
Prepare Oven
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan (or line it with parchment paper).
Prepare the zucchini:
- Shred the zucchini and place it in a clean kitchen towel or paper towels to squeeze out excess moisture.
Mix the dry ingredients:
- In a large bowl, whisk together gluten-free flour, cocoa powder, baking powder, baking soda, salt, cardamom, and espresso powder.
Mix the wet ingredients:
- In another bowl, beat the eggs, egg yolks, olive oil, vanilla extract, granulated sugar, light brown sugar, and milk until smooth.
Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded zucchini and chocolate chips (if using).
Bake:
- Pour the batter into the prepared pan and spread it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the frosting:
- Beat the softened butter and sour cream in a bowl until creamy. Gradually add powdered sugar, cocoa powder, milk, and salt, mixing until smooth and fluffy.
Frost the cake:
- Once the cake is cool, spread the frosting over the top. Decorate with extra chocolate chips if desired.
Serve and enjoy!
- Slice and enjoy your delicious, gluten-free chocolate zucchini cake!
Notes
1. Zucchini Tip: If you want a lighter cake, make sure to remove as much moisture from the zucchini as possible. The drier the zucchini, the less liquid it will contribute to the batter.
2. Flour: I recommend using a high-quality gluten-free all-purpose flour blend that already contains xanthan gum. If yours doesn’t, you can add about 1/4 tsp of xanthan gum to help with texture.
3. Dairy-Free Option: To make this cake fully dairy-free, simply substitute the milk with your favorite plant-based milk like almond or oat milk, and ensure the chocolate chips are dairy-free.
4. Storage: The cake can be stored at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate it for up to a week. You can also freeze it for up to 3 months!