This gluten free chocolate zucchini cake is simply the richest, most moist chocolate cake ever. What else were you going to do with all that zucchini?
Zucchini, Summer’s Pushiest Vegetable
Every solid recipe using at least a few cups of shredded zucchini is nothing short of a public service. Take this gluten free chocolate zucchini cake, for example.
It tastes approximately, well, nothing like zucchini. The garden veg is just a delivery system for moisture in each morsel of cake. The chocolate ganache on top doesn’t hurt either (duh).
This cake makes good on 3 whole cups of shredded zucchini and makes you happy that your husband planted 3 zucchini plants again this year even though you asked him to plant 2 at most. Very nicely. And then not so nice.
I’d like to recommend that you enjoy a slice of this crazy delicious gluten free chocolate zucchini cake with some summer berries, like strawberries. Since you’re only likely to be making this particular gluten free chocolate cake in the summertime, you should go all the way.
So rich, with deep chocolate flavor. The zucchini keeps every dense, rich bite moist and tender without being “fluffy.”
Ingredients and Substitutions
Whenever I can, I like to provide you with as much information as possible on modifying this recipe to suit all of your individual dietary needs. These are educated guesses, though, since I haven’t actually made this recipe successfully in any way other than as it’s written in the actual recipe below.
The actual cake in this recipe is naturally dairy free, as it’s made with oil, not butter. If you need to be dairy free, just be sure that the bittersweet chocolate you’re using is, in fact, dairy free.
The chocolate ganache on top is made with heavy cream, though. If you’re lactose intolerant, you might be just fine with that, as it’s almost 100% fat. If not, you could most likely use coconut cream in place of the heavy cream. Or just leave the ganache off entirely.
Since this recipe calls for 2 whole eggs, it’s at the upper limit for what I am comfortable suggesting a “chia egg,” which is just a tablespoon of ground chia seeds mixed with 1 tablespoon of cool water until it gels. It’s worth a try.
One chia egg per actual egg, please. No flax eggs, though, please. That adds an unwanted flavor.
If you’d like a plainer version, without chocolate, there really isn’t a substitute for the chopped, melted chocolate and cocoa powder. Instead, I have a recipe for gluten free zucchini cake with the most tender texture—and it’s kind of a blank canvas.