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Delicious gluten free chocolate zucchini cake on a plate

Chocolate Zucchini Cake

A moist and delightful gluten-free chocolate zucchini cake that's easy to make and a hit with the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.