If you’ve ever thought gluten-free baking couldn’t be indulgent, wait until you try this Gluten-Free Chocolate Zucchini Cake Recipe. It’s the perfect union of rich chocolate flavor and surprising zucchini moisture, creating a cake that’s fudgy yet tender, deeply chocolatey but wonderfully fresh. This recipe invites you to enjoy your dessert without any gluten worries, packing every bite with velvety cocoa goodness and a subtle vegetable twist that keeps every slice moist and utterly crave-worthy.
Ingredients You’ll Need
The beauty of this Gluten-Free Chocolate Zucchini Cake Recipe is in its simple yet thoughtfully chosen ingredients. Each one brings essential flavor, moisture, or texture to the table, building the luscious, soft crumb and chocolaty depth you’re after.
- Gluten-free flour blend: This forms the backbone of the cake, providing structure without gluten’s elasticity.
- Dutch-processed cocoa powder: Offers a rich, smooth chocolate flavor with less acidity, perfect for balancing sweetness.
- Baking powder and baking soda: These leavening agents create airiness and help the cake rise beautifully.
- Xanthan gum: Adds elasticity usually provided by gluten, ensuring your cake isn’t crumbly (omit if already included in your flour blend).
- Salt: Enhances all flavors, preventing the sweetness from becoming cloying.
- Espresso powder: A secret weapon that intensifies the chocolate flavor without tasting like coffee.
- Ground cinnamon: Adds warmth and subtle spice to complement the cocoa’s richness.
- Shredded zucchini: Introduces moisture and a delicate texture—no veggie taste, just pure cake magic.
- Vegetable oil and unsweetened applesauce: Together, these bring moistness and richness while keeping the cake tender.
- Eggs: Bind the cake ingredients and add fluffiness.
- Granulated and brown sugar: Brown sugar delivers a hint of molasses depth, while granulated sugar sweetens perfectly.
- Vanilla extract: Rounds out the flavors with its aromatic sweetness.
- Bittersweet chocolate: Melts into the batter, boosting chocolate intensity and creating luscious pockets of flavor.
- Buttermilk: Adds a delicate tang and tender crumb, making the cake feel indulgent yet light.
- Mini chocolate chips: Tiny bursts of chocolate that add delightful texture throughout the cake.
- For the frosting: unsalted butter, evaporated milk, granulated sugar, chopped bittersweet chocolate, vanilla extract, and salt: This combination makes a silky, rich chocolate frosting that perfectly crowns the cake.
How to Make Gluten-Free Chocolate Zucchini Cake Recipe
Step 1: Prepare Zucchini Properly
Grate your zucchini using the standard holes on your grater to ensure perfect texture—too fine and it’ll add unwanted wateriness. Wrapping the shreds in a kitchen towel and squeezing out excess moisture is the key to preventing soggy patches in the cake. Keep about two tablespoons of this liquid just in case your batter needs a little loosen up later on.
Step 2: Mix Dry Ingredients
Whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, xanthan gum (if necessary), salt, espresso powder, and cinnamon. Sifting this mixture can really help you avoid any lumps and makes sure your batter is silky smooth. This step sets the stage for a perfectly blended chocolate base.
Step 3: Combine Wet Ingredients
In a large bowl, whisk the vegetable oil, unsweetened applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and creamy. Then, stir in your melted bittersweet chocolate. This blend ensures the cake will be moist and rich but certainly not heavy. The applesauce is a fantastic way to balance moisture and reduce some fat.
Step 4: Mix Gradually
Add half of your dry mixture into the wet ingredients and stir gently, just until incorporated. Pour in the buttermilk next, folding it in delicately before adding the remaining dry mixture. Working in stages like this helps keep your batter tender and airy instead of dense.
Step 5: Add Zucchini and Chocolate Chips
Fold in the shredded zucchini and mini chocolate chips carefully to ensure they’re evenly spread without overmixing the batter. If things feel thick, don’t hesitate to use a tablespoon or two of that reserved zucchini liquid for perfect consistency. The mini chips not only add chocolate bursts but also help with the cake’s structure.
Step 6: Bake With Care
Transfer your batter to a parchment-lined 9-inch square pan and bake at 350°F (175°C) for 35 to 40 minutes. Test for doneness with a toothpick; you want it to come out with moist crumbs clinging but not wet batter. Remember, overbaking makes this cake dry, and you definitely want that luxurious, fudgy texture here.
Step 7: Cool Completely
Let the cake cool in the pan for about 15 minutes. Then use the parchment to lift it onto a wire rack to cool fully before you add frosting. Cooling the cake properly helps it maintain its delicate crumb and prevents the frosting from melting into the cake prematurely.
How to Serve Gluten-Free Chocolate Zucchini Cake Recipe
Garnishes
Simple garnishes like a light dusting of powdered sugar, fresh raspberries, or a sprinkle of chopped toasted nuts perfectly complement the rich chocolate flavor of this cake. They add not only visual appeal but also a lovely contrasting texture and freshness that your guests will adore.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the richness. For a lighter option, fresh fruit salad on the side can offer a palette-cleansing burst of color and flavor, making each bite a perfect harmony of indulgence and freshness.
Creative Ways to Present
Try layering slices of this Gluten-Free Chocolate Zucchini Cake Recipe with whipped mascarpone or cream cheese frosting for an elegant dessert. Alternatively, cut into bars and serve on a rustic wooden board lined with parchment for a casual gathering. You can even make mini cupcakes using the same batter for a party-friendly, grab-and-go treat!
Make Ahead and Storage
Storing Leftovers
Store leftover cake airtight at room temperature for up to two days to keep it moist and fresh. For longer storage, keeping it in the fridge wrapped tightly in plastic wrap slows down drying out, though it’s best enjoyed within a week for optimum texture and taste.
Freezing
This cake freezes wonderfully—wrap it tightly in plastic wrap and foil, or store in an airtight container before freezing. It can keep well for up to three months. Thaw overnight in the fridge and bring to room temperature before serving for the best experience.
Reheating
To revive the cakey softness, warm slices gently in the microwave for 10-15 seconds or in a low oven at 300°F (150°C) for about 10 minutes. This little step brings back the just-baked feel and makes the chocolate flavor sing anew.
FAQs
Is this cake really gluten free?
Absolutely! The recipe uses a gluten-free flour blend and avoids any ingredients containing gluten, making it safe for those with gluten sensitivities or celiac disease.
Can I use regular zucchini instead of shredded?
Shredding zucchini is essential because it distributes moisture evenly throughout the cake. Using sliced or chopped zucchini would result in uneven texture and moisture pockets.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix half a cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes to curdle before using—it works wonderfully as a tangy buttermilk replacement.
Does the zucchini affect the taste?
Not at all! The zucchini adds moisture and tenderness without imparting a vegetable flavor. The rich chocolate fully masks any hint of zucchini, making it perfect even for picky eaters.
Can I make this cake dairy free?
Yes, by substituting the butter in the frosting with a dairy-free alternative and using a plant-based milk plus apple cider vinegar in place of buttermilk, you can adapt the recipe to be dairy free while maintaining flavor and texture.
Final Thoughts
There’s something truly satisfying about a dessert that feels both indulgent and wholesome, and this Gluten-Free Chocolate Zucchini Cake Recipe does just that with flair. Whether you’re baking for yourself, family, or friends, it promises a rich chocolate experience that’s fudgy, moist, and absolutely unforgettable. Don’t hesitate to dive in and enjoy every luscious, gluten-free bite!
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 dessert that combines the deep flavor of Dutch-processed cocoa with the subtle moisture of shredded zucchini. Perfect for those following a gluten-free diet, this cake is enhanced with bittersweet chocolate and a blend of spices, providing a luscious texture and balanced sweetness. The recipe includes a tender crumb achieved by the combination of vegetable oil and applesauce, while mini chocolate chips add bursts of melty chocolate throughout.
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
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, melted and slightly cooled
- 1/2 cup buttermilk, room temperature
- 1/2 cup mini chocolate chips
Frosting Ingredients
- 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
Instructions
- Prepare Zucchini Properly: Shred the zucchini using standard holes on a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove the excess moisture, reserving about 2 tablespoons of liquid for later if needed. This step prevents the cake from becoming soggy.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour blend, Dutch-processed cocoa powder, baking powder, baking soda, xanthan gum (if applicable), salt, espresso powder, and ground cinnamon. Sifting is recommended to remove lumps and ensure a smooth batter.
- Combine Wet Ingredients: In a large bowl, whisk vegetable oil, unsweetened applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. Stir in the melted bittersweet chocolate until fully combined for a rich and moist texture.
- Mix Gradually: Add half of the dry ingredients to the wet ingredients and stir until just combined. Pour in the buttermilk and stir gently. Add the remaining dry ingredients and mix until nearly combined to maintain a tender batter.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and mini chocolate chips evenly throughout the batter. If the batter is too thick, add 1-2 tablespoons of the reserved zucchini liquid to loosen it.
- Bake With Caution: Pour batter into a parchment-lined 9-inch square baking pan. Bake at 350°F (175°C) for 35-40 minutes. Use a toothpick to check doneness; it should come out with a few moist crumbs but no wet batter. Avoid overbaking as the cake will continue to set while cooling.
- Cool Completely: Let the cake cool in the pan for 15 minutes. Then, lift the cake using the parchment overhang onto a cooling rack. Allow it to cool completely before frosting to preserve structure and texture.
Notes
- Squeezing excess moisture from zucchini is essential to avoid sogginess.
- If your gluten-free flour blend contains xanthan gum, omit it from the dry ingredients.
- The combination of oil and applesauce keeps the cake moist and tender.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- This cake freezes well; wrap tightly and thaw before frosting.
- Check the cake a few minutes before the recommended time to prevent overbaking.
