This gluten free chocolate zucchini cake satisfies serious chocolate cravings while hiding three cups of vegetables! The fudgy texture and deep chocolate flavor come from a special triple-chocolate approach, making it a showstopper that nobody will guess is gluten free.
This recipe addresses dryness, sogginess, and blandness in gluten-free cakes, offering a rich flavor without detectable vegetables for picky eaters.
After years of struggling with dry, crumbly gluten free cakes, I finally cracked the code. My chocolate zucchini recipe solves that annoying moisture problem where you either get a dry cake or soggy spots from too much zucchini liquid.
This cake stays fresh for up to 7 days thanks to a smart blend of oil and applesauce. If you need more gluten-free chocolate options for your sweet tooth, try my Gluten Free Chocolate Chip Cookies when you want something that bakes up in under 30 minutes.
Table of contents
Dietary Considerations
- This recipe is gluten-free when using certified gluten-free flour blend and xanthan gum.
- The recipe is not dairy-free due to buttermilk.
- This recipe is not vegan as it contains buttermilk.
- The recipe is vegetarian-friendly.
- This recipe is nut-free as it contains no nuts or nut products.
Why You Will Love This Recipe
- Triple Chocolate Goodness Dutch cocoa, melted bittersweet chocolate, and mini chocolate chips work together in this gluten free chocolate zucchini cake to create deep, rich flavor. The espresso powder and touch of cinnamon bring out even more chocolate notes.
- Hidden Vegetable Nutrition Three full cups of zucchini disappear completely into this chocolate zucchini cake, adding moisture without a hint of vegetable taste. Kids and picky eaters won’t spot a single green fleck.
- Stays Fresh For Days The special combination of oil and applesauce keeps this gluten free cake moist for up to 7 days when stored properly. It’s great for making ahead when you need a reliable dessert option.
- Dietary Adaptability This easy chocolate cake can be modified for dairy-free needs or made with less sugar without ruining the texture. The recipe notes include specific substitutions that work reliably every time.
Gluten Free Chocolate Zucchini Cake
- Prep Time: 15 minutes
- Cool Time: 0
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten free chocolate zucchini cake satisfies serious chocolate cravings while hiding three cups of vegetables!
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
- 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 brown sugar, packed
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, melted and slightly cooled
- 1/2 cup buttermilk, room temperature
- 1/2 cup mini chocolate chips
- 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 your zucchini using the standard holes on a box grater — not the smallest ones. After shredding, place the zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, saving about 2 tablespoons of the liquid for potential use later. Effectively managing moisture prevents soggy spots in your gluten free chocolate zucchini cake.
- Mix Dry Ingredients: In a medium bowl, whisk together your gluten-free flour blend, Dutch-processed cocoa powder, baking powder, baking soda, xanthan gum (if your blend doesn’t contain it), salt, espresso powder, and cinnamon. Sifting these ingredients is beneficial as it eliminates any cocoa powder lumps, resulting in a smoother batter.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. After achieving a uniform mixture, stir in the melted bittersweet chocolate until fully incorporated. This combination of oil and applesauce is key for the consistency of moisture throughout the cake, which is great for those of us watching our sugar and still wanting a rich treat.
- Mix Gradually: Add half of the dry ingredients to the wet mixture and stir until combined. Then, pour in the buttermilk and stir gently. After that, incorporate the remaining dry ingredients and stir until just nearly combined. This gradual process ensures the batter remains tender and doesn’t become tough.
- Add Zucchini Strategically: Fold in the shredded zucchini and mini chocolate chips, ensuring they are evenly distributed throughout the batter. If the batter feels excessively thick, you can add 1-2 tablespoons of the reserved zucchini liquid. The mini chocolate chips help maintain the structure of the cake, combating the common crumbliness of gluten-free content.
- Bake With Caution: Pour the batter into a parchment-lined 9-inch square baking pan and bake at 350°F (175°C) for 35-40 minutes. Check for doneness with a toothpick; it should emerge with a few moist crumbs, not wet batter. Remember to stop baking once you see those moist crumbs, as the cake does continue to set as it cools.
- Cool Completely: Allow the cake to cool in the pan for 15 minutes, then utilize the parchment overhang to lift it onto a cooling rack. Let it cool completely before adding the frosting. This two-stage cooling technique assists in preserving the cake’s structural integrity.
Notes
- Flour Selection: Best results come from using a rice-based gluten-free flour blend like Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Better Batter. Cup4Cup may create a slightly wetter batter.
- Cocoa Powder: Opt for Dutch-processed cocoa for a richer flavor, with recommended brands being Valrhona, Cacao Barry, or Hershey’s Special Dark.
- Dairy-Free Option: Replace unsalted butter with plant-based butter and use coconut evaporated milk or full-fat coconut milk reduced by half. Ensure to use dairy-free chocolate, such as the Enjoy Life brand.
- Storage: Unfrosted cake stores at room temperature in an airtight container for up to 3 days. Frosted cake should be refrigerated, maintaining freshness for up to 7 days. Bring to room temperature before serving.
- Freezing: The cake freezes well for up to 3 months. Wrap individual slices tightly in plastic wrap followed by aluminum foil. Thaw at room temperature before serving.
- Cupcake Variation: This batter is also suitable for cupcakes, yielding 18-20. Bake at 350°F for 18-22 minutes.
- Reduced Sugar Option: For a less sweet cake, cut granulated sugar to 3/4 cup and brown sugar to 1/3 cup while still achieving retained moisture and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Ingredient Notes
- Gluten-free flour blend: This recipe performs best with rice-based blends. Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Better Batter all work well. Cup4Cup might create a slightly wetter batter.
- Zucchini: Smaller, younger zucchinis offer better flavor and moisture. Grate using standard holes on a box grater, not the smallest ones.
- Applesauce: Works with vegetable oil to provide consistent moisture throughout the cake and helps it stay fresh longer than using oil alone.
- Espresso powder: Amplifies the chocolate flavor without adding coffee taste. A small amount makes a big difference in the depth of flavor.
- Bittersweet chocolate: Use good quality chocolate that melts smoothly. This adds rich flavor and helps create structure in the cake.
- Mini chocolate chips: These distribute more evenly than regular chips and won’t sink to the bottom of the batter.
Recipe Baking Tips
- If your batter seems too thick, add 1-2 tablespoons of the reserved zucchini liquid after folding in the zucchini and chocolate chips.
- When your zucchini is very wet, place shredded pieces in a clean kitchen towel and squeeze out excess moisture before adding to the cake batter.
- If you need a dairy-free version, substitute the butter with plant-based butter and use coconut milk reduced by half instead of evaporated milk in the frosting.
- When checking for doneness, look for a toothpick with a few moist crumbs rather than wet batter at 35 minutes of baking time.
- For longer storage, wrap individual slices in plastic wrap followed by aluminum foil and freeze for up to 3 months.
Serving Suggestions
Serve this gluten free chocolate zucchini cake with dairy-free vanilla ice cream or whipped coconut cream. Pair with fresh berries or berry compote.
Use as base for chocolate trifle or layer cake. Cut into squares for lunch boxes or afternoon snacks.
Top with chocolate ganache or dust with powdered sugar. Drizzle with caramel sauce or peanut butter for extra flavor.
Recipe variations
- You can use dairy-free alternatives in this gluten free chocolate zucchini cake. Replace butter with plant-based butter and use coconut evaporated milk for the frosting.
- Add 1/2 cup of chopped walnuts or 1/3 cup of dairy-free white chocolate chips to the batter before baking for extra texture.
- Either bake this as a 9-inch square cake or convert it to 18-20 cupcakes. Adjust baking time to 18-22 minutes for cupcakes.
- If making a gluten free chocolate chips zucchini bread instead, pour batter into two loaf pans and bake for 45-50 minutes.
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How to Store?
To keep your gluten free chocolate zucchini cake fresh and delicious, follow these storage tips:
Room Temperature: Store unfrosted cake in an airtight container at room temperature up to 3 days. Cut into individual slices for easier access.
Refrigeration: Place frosted cake in an airtight container in the refrigerator up to 7 days. Bring slices to room temperature before serving.
Freezing: Wrap individual slices in plastic wrap and aluminum foil, then place in a freezer-safe container up to 3 months. Thaw wrapped slices at room temperature.
Other Recipes You’ll Love
- Chocolate Angel Pie
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Crumbl Cookies
- Gluten-Free Pecan Pie
Yes, you can add zucchini to chocolate cake mix. Combine the mix with sour cream, oil, water, cinnamon, eggs, zucchini, and chocolate chips. Bake at 350 degrees for 35-40 minutes.
No, you do not need to peel zucchini before shredding for cake. The skin adds nutrients and color while helping retain moisture in the cake.
Your zucchini cake is dry because of too much flour and not enough butter. Alternatively, using too much milk and too little flour makes a cake too wet.
You should cook chocolate zucchini cake for 50 minutes. The total preparation and cooking time is 70 minutes, with 20 minutes for preparation.
If you enjoyed this gluten free chocolate zucchini cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
