Gluten-Free Chocolate Zucchini Cake
Easy gluten-free chocolate zucchini cake that’s moist and delicious. Rich and decadent dessert best served with a big dollop of whipped cream!
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Servings: 10
Calories: 508kcal
Equipment
- Electric Stand Mixer optional
- cake tester optional
Ingredients
- 2 cups Gluten-Free All-Purpose Flour*
- 1 teaspoon Xanthan Gum*
- 1 teaspoon Sea Salt
- 1/4 teaspoon baking powder
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 4 tablespoons unsweetened cocoa powder
- 2 cups cane sugar
- 3 large eggs room temperature
- 1 cup unsalted butter*
- 1 tablespoon vanilla extract
- 2 cups shredded zucchini fresh
- 1 cup chopped walnuts
Instructions
- Start by preheating your oven to 350ºF and lightly spray a 13x9 baking pan with nonstick cooking spray.
- Next, whisk the flour, xanthan gum, salt, baking powder, baking soda, cinnamon, cocoa powder and the sugar together in a large mixing bowl.
- Once the dry ingredients are mixed together, add the eggs, butter and vanilla extract, and mix until well combined.
- Finally, add the shredded zucchini and chopped walnuts, using a spatula to fold them into the cake batter until well mixed. Be sure to stop and scrape the sides and bottom of the bowl into the batter every now and again as you fold.
- Once everything is mixed together well, spread the chocolate cake batter into the baking dish that you greased up in the first step.
- Bake the cake for about 50-60 minutes at 350ºF, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
- Once it has completely cooled, your gluten-free chocolate zucchini cake is ready to serve and enjoy! I like to dust mine with a little bit of powdered sugar followed by a big dollop of whipped cream on top.
Notes
*I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Do keep in mind that different gluten-free flours can give different results.
*Some flours already contain xanthan gum, so be sure to check the ingredients before adding more. Too much xanthan gum and/or baking powder can give the cake a soapy flavor.
*If you don't care about gluten-free, feel free to use a regular old all-purpose white flour instead. It'll work just fine! If you do this, just be sure to cut out the xanthan gum entirely, as it's not needed with regular flour.
*If you want to make this a gluten-free dairy-free chocolate zucchini cake recipe, I recommend substituting for the unsalted butter 1:1 with these dairy free plant-based butter sticks. As always, be sure to check all of your other ingredients over to ensure that they are truly dairy-free.
What's the best way to store my gluten-free chocolate zucchini cake?
Chocolate zucchini cake is best stored in an airtight container at room temperature for up to 2-3 days. After that, it'll start to dry and eventually go stale.
Can you freeze chocolate zucchini cake?
Yes, you can freeze chocolate zucchini cake. Stored in an airtight container or freezer bag, it should keep for up to 3 months before it starts to go bad. Chocolate zucchini cake is pretty moist, so I've found that it lasts longer than most cakes.
Nutrition
Calories: 508kcal | Carbohydrates: 62g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 495mg | Potassium: 178mg | Fiber: 5g | Sugar: 42g | Vitamin A: 693IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg
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