This gluten-free chocolate zucchini cake is a moist, indulgent dessert that blends the rich taste of chocolate with the natural sweetness of zucchini.
The zucchini adds moisture, ensuring a tender and soft texture without compromising on flavor, making it the perfect choice for anyone avoiding gluten.
Ideal for special occasions or a simple family treat, this cake offers a healthier twist on traditional chocolate cake without sacrificing any of the decadence.
With a creamy chocolate frosting to top it off, it’s a dessert that can be enjoyed by all—whether gluten-free or not.
Simple to make, yet satisfying in every bite, this cake is sure to be a new favorite in your baking repertoire!
Does Gluten-Free Chocolate Zucchini Cake Taste Like?
Gluten-Free Chocolate Zucchini Cake is rich, moist, and decadently chocolatey with a subtle, earthy sweetness from the zucchini.
The zucchini adds moisture without overpowering the flavor, making the cake tender and soft. The cocoa powder provides a deep chocolate taste, while the cinnamon (if used) adds a warm, aromatic depth.
Topped with creamy chocolate frosting, this cake is indulgent yet light, making it a perfect treat for any occasion.
How To Prepare Gluten-Free Chocolate Zucchini Cake?
Recipe Overview
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 10 servings
Kitchen Utensils You’ll Need
- 2 8-inch round cake pans (or any shape you prefer)
- Mixing bowls (1 large, 1 medium)
- Whisk
- Electric mixer or hand mixer (for frosting)
- Grater (for zucchini)
- Rubber spatula
- Cooling rack
- Measuring spoons and cups
- Sifter (optional, for dry ingredients)
Ingredients
For the Cake:
- 2 1/2 cups gluten-free all-purpose flour (with xanthan gum or add 1/2 tsp separately)
- 3/4 cup unsweetened cocoa powder
- 2 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tsp cinnamon (optional)
- 3/4 cup vegetable oil or melted coconut oil
- 1 1/4 cups granulated sugar (or coconut sugar)
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups finely grated zucchini (about 2 1/2 medium zucchinis)
- 3/4 cup unsweetened applesauce or Greek yogurt
- 3/4 cup milk (dairy or non-dairy)
For the Chocolate Frosting:
- 3/4 cup unsalted butter, softened (or dairy-free butter)
- 3 1/4 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 5-6 tbsp milk (dairy or non-dairy)
- Pinch of salt
Instructions
1. Prepare The Oven
Preheat the oven to 350°F (175°C) and grease or line two 9-inch cake pans.
2. Prepare the dry ingredients:
In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
3. Mix the wet ingredients:
In a separate bowl, whisk the oil, sugar, eggs, and vanilla extract until smooth. Add in the grated zucchini, applesauce or yogurt, and milk, and mix well.
4. Combine the wet and dry:
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Bake the cake:
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the frosting:
In a large bowl, beat the softened butter with the cocoa powder and powdered sugar. Add vanilla, milk, and a pinch of salt, adjusting the milk for desired consistency.
7. Assemble the cake:
Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides with the remaining frosting.
8. Serve:
Slice and enjoy your gluten-free chocolate zucchini cake!
Special Notes
❖ Gluten-Free Flour: If you’re new to gluten-free baking, make sure your flour blend contains xanthan gum or guar gum. This helps give the cake structure and elasticity. If it doesn’t, add 1/2 tsp of xanthan gum separately.
❖ Zucchini: Don’t worry about peeling the zucchini—keep the skin on! It will provide extra nutrients and color. Just make sure to squeeze out any excess moisture before adding it to the batter.
❖ Storage: This cake stores well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate it, and it will stay fresh for up to a week.
❖ Dairy-Free Option: You can easily make this cake dairy-free by swapping out the butter for dairy-free margarine or coconut oil, and using non-dairy milk and yogurt.
Nutrition Facts Gluten-Free Chocolate Zucchini Cake
| Nutrition | Amount |
|---|---|
| Calories | 280 |
| Fat | 15g |
| Carbohydrates | 37g |
| Sodium | 250mg |
| Sugar | 23g |
| Protein | 3g |
Best serving Ideas
To best serve your gluten-free chocolate zucchini cake, allow it to cool completely before cutting into slices to ensure a clean, neat presentation.
For an extra touch, you can dust the top with powdered sugar or cocoa powder, or garnish with fresh berries or a drizzle of extra melted chocolate.
Serve it as-is for a simple treat, or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience.
This cake is perfect for enjoying with a cup of coffee or tea, making it a delightful choice for any occasion.
Tips And Tricks To Help You Become A Better Baker
1. Measure Ingredients Properly: Always use a kitchen scale or the “spoon and level” method for dry ingredients (like flour) to avoid packing and over-measuring, which can affect texture.
2. Room Temperature Ingredients: For better mixing and smoother batter, ensure eggs, butter, and milk are at room temperature. This helps create an even, lump-free batter.
3. Don’t Overmix: Overmixing batter can result in a dense, tough cake. Mix until ingredients are just combined to ensure a light, tender crumb.
4. Use Parchment Paper: Line your baking pans with parchment paper to prevent sticking and make clean-up easier, especially for cakes and muffins.
5. Check for Doneness Early: Oven temperatures can vary. Start checking your baked goods a few minutes before the recommended time with a toothpick to avoid overbaking.
Conclusion
This gluten-free chocolate zucchini cake offers the perfect balance of flavor, texture, and nutrition, making it an ideal choice for anyone looking for a delicious yet healthier dessert.
This cake baking for a special occasion or simply treating yourself, it’s a guaranteed crowd-pleaser that proves you can enjoy rich, indulgent treats while staying gluten-free.
With its easy preparation, moist crumb, and decadent chocolate frosting, this cake is sure to become a favorite in your baking rotation.
So, gather your ingredients, get baking, and enjoy every irresistible bite of this delightful dessert!
More Delicious Chocolate Cake Recipes
Costco Chocolate Cake Recipe – Homemade
Rice Cakes Dipped in Chocolate – Easy Treat
Chocolate Cake With Hazelnuts Recipe || Best Here’s
Chocolate And Strawberry Cake – Sweet And Rich
Gluten-Free Chocolate Zucchini Cake
Equipment
- 2 8-inch round cake pans (or any shape you prefer)
- Mixing bowls (1 large, 1 medium)
- Whisk
- Electric mixer or hand mixer (for frosting)
- Grater (for zucchini)
- Rubber spatula
- Cooling rack
- Measuring spoons and cups
- Sifter (optional, for dry ingredients)
Ingredients
For the Cake:
- 2 1/2 cups gluten-free all-purpose flour with xanthan gum or add 1/2 tsp separately
- 3/4 cup unsweetened cocoa powder
- 2 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tsp cinnamon optional
- 3/4 cup vegetable oil or melted coconut oil
- 1 1/4 cups granulated sugar or coconut sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/2 cups finely grated zucchini about 2 1/2 medium zucchinis
- 3/4 cup unsweetened applesauce or Greek yogurt
- 3/4 cup milk dairy or non-dairy
For the Chocolate Frosting:
- 3/4 cup unsalted butter softened (or dairy-free butter)
- 3 1/4 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 tsp vanilla extract
- 5-6 tbsp milk dairy or non-dairy
- Pinch of salt
Instructions
Prepare The Oven
- Preheat the oven to 350°F (175°C) and grease or line two 9-inch cake pans.
Prepare the dry ingredients:
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients:
- In a separate bowl, whisk the oil, sugar, eggs, and vanilla extract until smooth. Add in the grated zucchini, applesauce or yogurt, and milk, and mix well.
Combine the wet and dry:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Bake the cake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting:
- In a large bowl, beat the softened butter with the cocoa powder and powdered sugar. Add vanilla, milk, and a pinch of salt, adjusting the milk for desired consistency.
Assemble the cake:
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides with the remaining frosting.
Serve:
- Slice and enjoy your gluten-free chocolate zucchini cake!