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

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
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

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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.