Here’s a moist, rich Gluten-Free Chocolate Zucchini Cake recipe that’s easy to make and doesn’t taste like vegetables at all—the zucchini adds moisture and tenderness.
Gluten-Free Chocolate Zucchini Cake
Ingredients
Dry ingredients
1½ cups (180 g) gluten-free all-purpose flour blend (with xanthan gum)
½ cup (50 g) unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Wet ingredients
2 large eggs
½ cup (120 ml) vegetable oil or melted coconut oil
¾ cup (150 g) granulated sugar
¼ cup (50 g) brown sugar
1 tsp vanilla extract
Additional
2 cups (about 250 g) finely grated zucchini, lightly packed
¾ cup (130 g) chocolate chips (optional)
½ cup chopped walnuts or pecans (optional)
Instructions
Preheat oven to 175°C (350°F).
Grease and line an 8-inch (20 cm) square pan or a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the eggs, oil, sugars, and vanilla until smooth.
Stir the grated zucchini into the wet mixture.
Add the dry ingredients and mix just until combined.
Fold in chocolate chips and nuts if using.
Spread the batter evenly into the prepared pan.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely before serving.
Simple Chocolate Frosting (Optional)
Ingredients
¼ cup (55 g) softened butter
2 tbsp cocoa powder
1½ cups (180 g) powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Method
Beat everything together until smooth and spread over the cooled cake.
Tips
Don’t squeeze the moisture out of the zucchini; it helps keep the cake moist.
For a dairy-free version, use dairy-free chocolate chips and plant-based milk in the frosting.
The cake stays moist for 3–4 days in an airtight container.
Yield: 8–10 servings
Prep time: 15 minutes
Bake time: 30–35 minutes
