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Slice of gluten-free chocolate zucchini cake on a plate with a fork

Gluten Free Chocolate Zucchini Cake

This Gluten Free Chocolate Zucchini Cake is a rich, decadent dessert that cleverly incorporates zucchini for added moisture and nutrition, proving that gluten-free baking can be delicious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose gluten free flour blend
  • 3/4 teaspoon xanthan gum
  • 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
Wet Ingredients
  • 2 3/4 cups shredded zucchini Use fresh zucchini for best results.
  • 6 tablespoons neutral oil
  • 1 teaspoon pure vanilla extract
  • 3 eggs, beaten
  • 9 tablespoons buttermilk You can substitute with milk and vinegar.
Optional Ingredients
  • 4 ounces chocolate chunks or chips Optional for added richness.
  • 2/3 cup evaporated milk
  • 1 cup granulated sugar For frosting, use additional sugar.
  • 4 ounces bittersweet chocolate, melted
  • 4 tablespoons unsalted butter, melted For frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine all the dry ingredients: gluten-free flour, xanthan gum, cocoa powder, salt, baking powder, and sugars.
  3. Mix in the wet ingredients (zucchini, oil, vanilla, eggs, and buttermilk), ensuring everything is well blended.
  4. Pour the batter into a prepared baking dish.
Baking
  1. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
Optional Frosting
  1. If you’re feeling ambitious, make the optional fudge frosting by melting together the chocolate and butter, then mix in the evaporated milk and sugars. Spread this frosting over the cooled cake.
Serving
  1. Serve as is, or with a scoop of ice cream!

Notes

Keep cake in an airtight container in the fridge for about 3-4 days, or freeze slices for up to three months. When ready, let thaw on the counter or microwave briefly.