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
Scale
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.
