If you’ve ever wondered how to create a dessert that feels indulgent yet sneaks in some veggie goodness, you’re in for a treat! This Gluten Free Chocolate Zucchini Cake Recipe is one of my absolute favorites to bake when I want a crowd-pleaser that’s moist, richly chocolatey, and magically tender. The humble zucchini blends beautifully into the batter, lending moisture and a subtle freshness, while the gluten-free flour mix ensures everyone can enjoy it without worry. Whether you’re gluten-intolerant, looking to add a twist to your chocolate cake lineup, or simply craving comfort food with a nutritious boost, this recipe hits all the right notes.
Ingredients You’ll Need
These ingredients are straightforward but form the foundation of an incredibly flavorful and moist cake. Each plays a vital role, from the cocoa’s deep chocolate notes to the zucchini’s secret moisture and the special touch of espresso powder that enhances the chocolate’s richness.
- 2 cups gluten-free flour blend: The essential base that keeps this cake friendly for gluten-free diets while providing a tender crumb.
- 3/4 cup Dutch-processed cocoa powder: Adds that luxurious, smooth chocolate flavor with a velvety texture.
- 1 teaspoon baking powder: Helps the cake rise for a light, fluffy bite.
- 1 teaspoon baking soda: Works with the acids to give the cake a perfect lift.
- 1 teaspoon xanthan gum: Offers structure and chewiness—omit only if your blend already contains it.
- 1/2 teaspoon salt: Balances the sweetness and deepens all flavors.
- 1 teaspoon espresso powder: A little secret ingredient that enriches the chocolatey goodness without a coffee aftertaste.
- 1/4 teaspoon ground cinnamon: Adds a hint of warm spice, making the chocolate even more complex.
- 3 cups shredded zucchini: The star veggie that keeps the cake moist and sneaks in nutrients without changing the flavor.
- 1/2 cup vegetable oil: Provides moistness and helps the cake stay tender.
- 1/2 cup unsweetened applesauce: Adds natural sweetness and moisture while reducing the need for extra oil.
- 3 large eggs, room temperature: Bind everything and contribute to the cake’s delicate crumb.
- 1 cup granulated sugar: Sweetens and works in harmony with brown sugar for depth.
- 1/2 cup brown sugar, packed: Imparts a hint of caramel flavor and keeps the cake fudgy.
- 2 teaspoons vanilla extract: Enhances all the flavors with its sweet, aromatic touch.
- 4 ounces bittersweet chocolate, melted and slightly cooled: Brings richness and a melt-in-the-mouth chocolate texture.
- 1/2 cup buttermilk, room temperature: Adds tenderness and helps balance the cocoa’s bitterness.
- 1/2 cup mini chocolate chips: Little pockets of chocolate joy throughout the cake.
- For the frosting: 1/2 cup unsalted butter, 2/3 cup evaporated milk, 1 cup granulated sugar, 4 ounces bittersweet chocolate (chopped), 1 teaspoon vanilla extract, 1/4 teaspoon salt – all combined to create a glossy, dreamy chocolate icing.
How to Make Gluten Free Chocolate Zucchini Cake Recipe
Step 1: Prepare Zucchini Properly
Start by shredding your zucchini on the standard holes of a box grater to preserve texture and moisture levels. Then, wrap the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess liquid. Don’t toss all the moisture — save about two tablespoons just in case the batter needs thinning later. This step is crucial so your Gluten Free Chocolate Zucchini Cake Recipe doesn’t end up soggy or overly dense.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, Dutch-processed cocoa, baking powder, baking soda, xanthan gum (if your blend needs it), salt, espresso powder, and cinnamon. I recommend sifting this mixture to remove any lumps and to create a smooth, even base for the batter. A smooth batter ensures an even crumb and wonderful texture in your cake.
Step 3: Combine Wet Ingredients
In a larger bowl, whisk the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and glossy. Next, stir in the melted bittersweet chocolate until fully combined. The combo of applesauce and oil gives the cake that perfect moist texture without being greasy, making it a guilt-free indulgence.
Step 4: Mix Gradually
Add half of the dry ingredients to your wet mixture, stirring until just combined. Then gently pour in the buttermilk and mix in carefully. Follow up by adding the remaining dry ingredients and stirring until the batter just comes together. This gradual combining is key to keeping your cake tender rather than tough or dry.
Step 5: Add Zucchini Strategically
Fold in your shredded zucchini and mini chocolate chips evenly throughout the batter. If you find the batter too thick or stiff, add one or two tablespoons of the reserved zucchini liquid for just the right consistency. Those mini chocolate chips add a fun texture and stop the cake from crumbling, which can be a challenge in gluten-free baking.
Step 6: Bake With Caution
Pour your batter into a parchment-lined 9-inch square baking pan. Bake at 350°F (175°C) for 35 to 40 minutes. To check for doneness, insert a toothpick and look for moist crumbs—not wet batter—on the tip. Remember, stopping baking at the right moment ensures your cake remains luscious and doesn’t dry out as it cools.
Step 7: Cool Completely
Allow the cake to cool in its pan for about 15 minutes, then lift it out using the parchment overhang and set it on a cooling rack. Let it cool completely before frosting. This two-step cooling prevents the cake from breaking apart and helps the frosting set perfectly on top.
How to Serve Gluten Free Chocolate Zucchini Cake Recipe
Garnishes
A sprinkle of powdered sugar, a handful of fresh raspberries, or some extra mini chocolate chips scattered on top of the frosting can elevate this cake from simple to spectacular. Even a few chopped toasted nuts add a delightful crunch and contrast to the moist cake.
Side Dishes
Serve this cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of salted caramel sauce for a sweet pairing. It’s also fantastic alongside a cup of rich coffee or a warm mug of tea to balance the deep chocolate flavors.
Creative Ways to Present
Try slicing the cake into rustic squares and stacking them on a dessert platter with layers of fresh fruit or chocolate shavings. You can also serve it as mini cupcakes by adjusting baking time, perfect for parties or lunchboxes, ensuring the joy of this Gluten Free Chocolate Zucchini Cake Recipe spreads far and wide.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and fresh, ready for a second round of chocolate bliss whenever you want.
Freezing
You can freeze the cake either frosted or unfrosted. Wrap tightly in plastic wrap and then foil, or place pieces in a sealed freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature for the best texture.
Reheating
To refresh your cake’s softness, warm slices gently in the microwave for 15 to 20 seconds. If you prefer, you can also warm it in a low oven for a few minutes. This makes the chocolate flavor bloom beautifully once again.
FAQs
Can I use regular zucchini instead of shredded?
For this recipe, shredded zucchini is key because it distributes moisture evenly and keeps the cake tender. Using larger pieces could lead to soggy spots or uneven texture.
Is it possible to make this cake dairy-free?
Yes! Substitute the buttermilk with a dairy-free alternative mixed with a splash of lemon juice or apple cider vinegar. Use dairy-free chocolate and margarine in the frosting to keep it completely dairy-free.
What’s the role of espresso powder in this cake?
Espresso powder intensifies the chocolate flavor without adding a coffee taste. It’s a little flavor booster that makes all the chocolate notes pop beautifully.
Can I swap the sweeteners in this recipe?
You can experiment by using coconut sugar or maple syrup, but keep in mind this may alter the texture and moisture. Granulated and brown sugar work best for that classic balance and density in this cake.
How do I know when the cake is fully baked?
Insert a toothpick into the center: it should come out with a few moist crumbs, not wet batter. The cake continues to set as it cools, so avoid overbaking to keep it soft and fudgy.
Final Thoughts
This Gluten Free Chocolate Zucchini Cake Recipe is truly a special kind of magic in the kitchen. It’s a comforting, rich cake with a secret veggie twist that makes eating dessert just a bit more wholesome. I hope you’ll bake it soon and share it with loved ones, making moments a little sweeter and a lot more fun.
Print
Gluten Free Chocolate Zucchini Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Chocolate Zucchini Cake is a moist, rich, and tender treat made with shredded zucchini, Dutch-processed cocoa, and a blend of gluten-free flour. Perfect for those seeking a chocolate dessert without gluten, this cake combines the natural moisture of zucchini with the deep flavor of bittersweet chocolate and a hint of espresso. Finished with mini chocolate chips for added texture, it’s an excellent option for a wholesome yet indulgent dessert.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 3 cups shredded zucchini (about 2–3 medium zucchinis)
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, melted and slightly cooled
- 1/2 cup buttermilk, room temperature
Add-ins and Toppings
- 1/2 cup mini chocolate chips
Instructions
- Prepare Zucchini Properly: Shred zucchini using standard holes on a box grater; avoid the smallest holes. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, reserving about 2 tablespoons of the liquid for potential use later. Proper drainage prevents soggy spots in your cake.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour blend, Dutch-processed cocoa powder, baking powder, baking soda, xanthan gum (if your blend does not contain it), salt, espresso powder, and ground cinnamon. Sifting is recommended to ensure a lump-free, smooth batter.
- Combine Wet Ingredients: In a large bowl, whisk vegetable oil, unsweetened applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and homogeneous. Stir in the melted bittersweet chocolate until fully incorporated. This mix ensures moistness and rich chocolate flavor throughout the cake.
- Mix Gradually: Add half of the dry ingredients to the wet mixture and stir until just combined. Pour in the buttermilk and mix gently. Finally, add the remaining dry ingredients and stir until nearly combined. This gradual mixing keeps the batter tender without overworking it.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and mini chocolate chips, distributing evenly. If the batter is too thick, add 1-2 tablespoons of the reserved zucchini liquid to loosen it slightly.
- Bake With Caution: Pour batter into a parchment-lined 9-inch square baking pan. Bake at 350°F (175°C) for 35-40 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter. Remove promptly once done, as the cake continues to set while cooling.
- Cool Completely: Let the cake cool in the pan for 15 minutes. Use the parchment overhang to lift the cake onto a cooling rack. Allow it to cool fully before frosting or serving, ensuring the cake holds its structure firmly.
Notes
- Use standard holes on the grater for zucchini to balance moisture and texture.
- If your gluten-free flour blend contains xanthan gum, omit the added xanthan gum to avoid excess chewiness.
- Reserving zucchini liquid helps adjust batter consistency if too thick.
- Do not overbake; removing the cake when a toothpick shows moist crumbs ensures a moist, tender crumb.
- Cooling completely before frosting preserves cake integrity and prevents melting of frosting.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice and use dairy-free chocolate chips.
