Gluten Free Chocolate Zucchini Cake

The Sweet Surprises of Chocolate Zucchini Cake

Ever sunk your teeth into a slice of chocolate cake that feels like a hug? Imagine that same cake, but with a secret ingredient that gives it extra moisture and a hidden veggie boost! This Gluten Free Chocolate Zucchini Cake is not just a dessert; it’s a warm invitation to indulge without the guilt. Plus, it’s quick and easy, so you can whip it up in no time for a last-minute family gathering or a cozy night in.

Why Make This Recipe

Why juggle a million things when you can just let this cake do the work for you? Here’s why you’ll love it:

1. Easy cleanup: One bowl, no fuss! Less time cleaning means more time enjoying.
2. Family-friendly: It’s a hit with kids and adults alike — who wouldn’t want their veggies in a dessert?
3. Nutrient-packed: Sneak in some greens without anyone batting an eye. Zucchini? More like your new secret weapon! 😉

Ingredients

You don’t need fancy stuff — just these basics!

• 1 1/2 cups all-purpose gluten free flour blend
• 3/4 teaspoon xanthan gum (omit if your blend contains it)
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 3 tablespoons packed light brown sugar
• 2 3/4 cups shredded zucchini (drained of liquid)
• 6 tablespoons neutral oil (vegetable, canola, grapeseed, or peanut oil)
• 1 teaspoon pure vanilla extract
• 3 eggs (beaten)
• 9 tablespoons buttermilk (at room temperature)
• 4 ounces chocolate chunks or chips (optional)
• 2/3 cup evaporated milk
• 1 cup granulated sugar
• 4 ounces bittersweet chocolate (melted)
• 4 tablespoons unsalted butter (melted)

Directions

Let’s get baking! Follow these simple steps to deliciousness:

1. Preheat your oven and prepare a baking dish.
2. In a large bowl, whisk together the dry ingredients.
3. Mix in the wet ingredients, including the drained zucchini and eggs, until well combined.
4. If desired, fold in chocolate chunks.
5. Pour the batter into the prepared baking dish and bake according to your oven’s settings until a toothpick inserted comes out clean.
6. For the optional fudge frosting, melt chocolate and butter in a saucepan, then stir in evaporated milk and sugars until smooth.
7. Frost the cooled cake or serve plain.

How to Make Gluten Free Chocolate Zucchini Cake (Overview)

Alright, here’s the scoop! First, you want to gather all your ingredients like a kitchen ninja. Whisk the dry and wet ingredients separately, then mix ‘em all together like a happy family reunion. Pro tip: don’t skimp on the zucchini draining! Too much moisture can turn your cake into a soggy mess.

Bake it, and while it cools, make that fudgy frosting if you’re feeling extra indulgent. Seriously, it’s worth every calorie!

How to Serve Gluten Free Chocolate Zucchini Cake

You can serve this decadent cake in a multitude of ways! Slice it up warm and pair it with a scoop of vanilla ice cream for that melty goodness. Craving something simpler? Serve it plain and dust it with powdered sugar for a charming touch. The rich dark chocolate and hints of zucchini provide a beautiful contrast in color and flavor — it’s almost too pretty to eat! Almost. 😉

How to Store Gluten Free Chocolate Zucchini Cake

Got leftovers? Lucky you! This cake keeps well for about 3 to 5 days in the fridge, and you can freeze it for up to a month. Just make sure to wrap it tightly! When you’re ready to enjoy, let it thaw and reheat gently in the microwave. Your taste buds will thank you!

Tips to Make Gluten Free Chocolate Zucchini Cake

Here are some insider secrets to take your cake to the next level:

• Use fresh zucchini: A fresher zucchini means better moisture and flavor. Don’t pick the soggy ones!
• Mix well: Ensure everything is combined fully; it helps with texture.
• Try different chocolate: Experiment with dark or white chocolate chunks – variety is the spice of life!
• Add nuts: A handful of walnuts or pecans gives it a delightful crunch.

Variation

Want to mix things up? Turn this cake into vegan magic by swapping eggs for unsweetened applesauce and using almond milk instead of buttermilk! Craving extra flavor? Toss in some spices like cinnamon or nutmeg for a cozy twist.

FAQs

1. Can I substitute the zucchini for something else?
You can use finely grated carrots or even avocados if you’re feeling adventurous!

2. Can I make this cake ahead of time?
Absolutely! It holds up well, so make it a day in advance for a stress-free dessert.

3. How do I freeze the cake?
Wrap slices tightly in plastic wrap and then in aluminum foil, or use an airtight container for easy storage!

📌 Pin this recipe for your next cozy dinner night!

Chocolate Zucchini Cake

A moist and delightful gluten-free chocolate zucchini cake that's easy to make and a hit with the whole family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1.5 cups all-purpose gluten free flour blend
• 0.75 teaspoon xanthan gum omit if your blend contains it
• 0.5 cup unsweetened cocoa powder
• 0.5 teaspoon kosher salt
• 1.5 teaspoons baking powder
• 0.75 cup granulated sugar
• 3 tablespoons packed light brown sugar

Wet Ingredients

• 2.75 cups shredded zucchini drained of liquid
• 6 tablespoons neutral oil (vegetable, canola, grapeseed, or peanut oil)
• 1 teaspoon pure vanilla extract
• 3 eggs beaten
• 9 tablespoons buttermilk (at room temperature)
• 4 ounces chocolate chunks or chips optional

Fudge Frosting (optional)

• 2/3 cup evaporated milk
• 1 cup granulated sugar
• 4 ounces bittersweet chocolate melted
• 4 tablespoons unsalted butter melted

Method

 

Preparation

1. Preheat your oven and prepare a baking dish.
2. In a large bowl, whisk together the dry ingredients.
3. Mix in the wet ingredients, including the drained zucchini and eggs, until well combined.
4. If desired, fold in chocolate chunks.

Baking

1. Pour the batter into the prepared baking dish and bake until a toothpick inserted comes out clean.

Frosting (Optional)

1. Melt chocolate and butter in a saucepan, then stir in evaporated milk and sugars until smooth.
2. Frost the cooled cake or serve plain.

Notes

Store leftovers in the fridge for 3 to 5 days or freeze for up to a month. Let it thaw and reheat gently in the microwave.