Indulge in Gluten Free Chocolate Zucchini Cake
If you’re looking for a delicious, moist cake that cleverly incorporates vegetables, look no further! This Gluten Free Chocolate Zucchini Cake brings together the rich flavor of cocoa powder with the subtle sweetness of shredded zucchini. Perfect for dessert or a snack, this cake is both satisfying and a great way to sneak in some veggies.
Ingredients
- 1 1/2 cups all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blend info) (180 g)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred, if using natural, add 1/8 teaspoon baking soda) (50 g)
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 3/4 cup granulated sugar (150 g)
- 3 tablespoons packed light brown sugar (37 g)
- 2 3/4 cups shredded zucchini (from about 2 large or 3 medium zucchini), drained of liquid (See Recipe Notes) (300 g)
- 6 tablespoons neutral oil (vegetable, canola, grapeseed, or peanut oil all work fine) (90 ml)
- 1 teaspoon pure vanilla extract
- 3 eggs (at room temperature, beaten)
- 9 tablespoons buttermilk (at room temperature) (135 ml)
- 4 ounces chocolate chunks or chips (optional) (113 g)
For the Fudge Frosting (optional)
- 2/3 cup evaporated milk (160 ml)
- 1 cup granulated sugar (200 g)
- 4 ounces bittersweet chocolate, melted (113 g)
- 4 tablespoons unsalted butter, melted (57 g)
Directions
Make the cake.
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking pan and set it aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking powder, and granulated sugar. Whisk to combine well.
- Add the brown sugar to the mixture and mix to combine, breaking up any lumps in the brown sugar and cocoa powder.
- Add the shredded zucchini, and mix until the zucchini is fully coated in the dry ingredients.
- Create a well in the center of the mixture and add the oil, vanilla, eggs, and buttermilk. Mix to combine (the mixture will be thick but soft).
- If using, add the chocolate chips and mix until evenly distributed throughout the cake batter.
- Transfer the batter to the prepared baking pan, spreading it into an even layer with a spatula.
- Place the pan in the center of the preheated oven and bake for about 30 minutes.
- The cake is done when it springs back when pressed gently in the center and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before slicing or frosting it.
Make the fudge frosting (optional).
- Place the evaporated milk and sugar in a blender and blend for at least 1 minute or until the sugar is dissolved.
- Add the melted chocolate and butter to the mixture in the blender and blend for about another 1 minute, or until the mixture thickens to a pudding-like consistency.
- Store the frosting at room temperature in a sealed container until ready to use.
Serving suggestions
Spread the fudge frosting on the cooled chocolate zucchini cake, then slice it into squares with a serrated knife. Serve warm or at room temperature. For a fun twist, consider serving individual slices with frosting spread right before serving. This cake pairs beautifully with a cup of coffee or a dollop of whipped cream for that perfect dessert experience.
This Gluten Free Chocolate Zucchini Cake is sure to become a favorite in your household. Enjoy this delightful and moist treat that cleverly incorporates healthy zucchini, while also being a crowd-pleaser for everyone!