Quantcast
Search the Site

Gluten Free Chocolate Zucchini Cake

Gluten Free Chocolate Zucchini Cake

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?

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).

Gluten Free Chocolate Zucchini Cake

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.

Because really who does the cooking and baking around here? I’ll give you one guess (it’s me. I do all the cooking and baking and zucchini-using around here). But since we’re knee-deep in fabulous gluten free zucchini recipes like chocolate chip zucchini bread, zucchini pizza, zucchini ricotta gnocchi and iced lemon zucchini bread at this point, I’m just going with it.

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?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. When I tried a slice of this cake with strawberries and raspberries, with some of those strawberries… holy moly was it a summer’s dream come true.

So rich, with deep chocolate flavor. The zucchini keeps every dense, rich bite moist and tender without being “fluffy.”

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?

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.

Dairy: 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.

Eggs: 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.

 

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?

 

Click play ▶️ to watch me make this amazing cake.

Then it’s your turn to make it yourself!

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?
Prep time: Cook time: Yield: 1 9-inch square cake

Ingredients

For the cake
3 ounces bittersweet chocolate, chopped

1/2 cup (112 g) vegetable oil

1 teaspoon pure vanilla extract

2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/3 cup (27 g) unsweetened cocoa powder, Dutch-processed preferred (if using natural, add 1/8 teaspoon baking soda)

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 cup (200 g) granulated sugar

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) warm water

3 cups (330 g) shredded zucchini (from about 2 large or 3 medium zucchini)

For the ganache topping
8 ounces bittersweet chocolate, chopped

1/2 cup (4 fluid ounces) heavy whipping cream

Directions

  • First, make the cake. Preheat your oven to 325°F. Grease or line a 9-inch square baking pan and set it aside.

  • Place the 3 ounces chopped chocolate in a small, heat-safe bowl over a pot of simmering water (making sure the bowl does not touch the water, and the water does not boil). Stir until almost all of the chocolate is melted. Remove from the heat and continue to stir until all of the chocolate is melted and smooth. Add the oil and vanilla, stir to combine and set aside to cool briefly.

  • In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking powder and sugar, and whisk to combine well. Add the melted chocolate and oil mixture, and mix to combine. Add the eggs and water, and mix to combine. The batter will be thick. Add the shredded zucchini, and mix to combine. Scrape the batter into the prepared pan, and smooth into an even layer with a wet spatula or knife.

  • Place the pan in the center of the preheated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the cake from the oven and allow to cool in the pan for at least 20 minutes.

  • Once the cake is cool, make the ganache. Place the chopped chocolate in a medium-sized, heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the cream over the chopped chocolate and allow to sit for a couple minutes so that the chocolate begins to melt. Mix until the chocolate is melted and the ganache is smooth. Immediately pour evenly over the top of the cake. Allow to sit at room temperature until the ganache is set. For a firmer ganache, place the cake in the refrigerator for 30 minutes before slicing into squares and serving.

  • Originally published on the blog in 2013. Most photos, video and some text new. Recipe unchanged. 

Love,
Nicole

Comments are closed.

  • Elaine Lyon
    July 25, 2017 at 1:11 AM

    Just a quick editing note. Towards the end of your description you have put twice your paragraph about egg replacements. The duplication starts with the words “One chia egg per actual egg…” and the rest of that bit is duplicated right below.
    Just thought you would want to know! Also I haven’t tried this particular recipie but I have made many of your others and I love your website. Thanks for all the great gluten free recipes.

    • Nicole Hunn
      July 25, 2017 at 10:20 AM

      Thank you so much for pointing that out, Elaine! That happens sometimes when I make edits, and it’s very frustrating. I will fix right now!! :)

  • Lamgi
    July 24, 2017 at 10:00 PM

    This looks great!! Thanks for all your recipes they are great!
    I would like to ask you for some help, I’m looking for a bread recipe gluten yeast egg and dairy free for my son, do you think that can be done???:( maybe a pumpkin bread?

  • Jackie
    July 23, 2017 at 4:25 PM

    No sugar in the ganache???

    • Nicole Hunn
      July 24, 2017 at 9:33 AM

      Ganache is just chocolate and cream, Jackie. The only sugar comes from whatever is in the chocolate.

  • Kathy Angeline
    July 21, 2017 at 11:16 PM

    How do you print this recipe. Would like to try it but could not prin the ingredients or the directions.

    kathy

    • Nicole Hunn
      July 23, 2017 at 6:38 AM

      Hi, Kathy,
      There is a printer icon at the top and bottom of every post. Just click that and it will bring up a printable recipe!

  • Jenny
    July 20, 2017 at 10:36 AM

    In place of the heavy cream in the ganache, you can use Silk Almond Coffee creamer. It is dairy free and oh so decadent to make ganache.

    • Nicole Hunn
      July 23, 2017 at 6:38 AM

      Great suggestion, Jenny!

  • Cat
    July 19, 2017 at 4:53 PM

    Can I substitute coconut oil for the vegetable oil? Thanks!

    • Nicole Hunn
      July 23, 2017 at 6:39 AM

      You can use liquid coconut oil, Cat, if you’d like.

  • Becki
    July 19, 2017 at 12:52 PM

    Ok, made the chocolate zucchini bread last week and turned it into muffins. My family had no idea it had zucchini in it or that it was gluten free! I will send my daughter off to college with this cake, for her and her roommates. Thank you Nicole for making my life sweet.

    • Nicole Hunn
      July 19, 2017 at 4:35 PM

      I just love that, Becki!!!

  • Marthea
    July 19, 2017 at 12:11 PM

    When you shred the zucchini do you squeeze excess moisture out ?

    • Nicole Hunn
      July 19, 2017 at 4:35 PM

      Nope, not in this recipe, Marthea. I would specify if you did!

  • […] Chocolate zucchini cake. […]

  • Laura
    August 9, 2013 at 4:24 AM

    This was a huge hit tonight!! Even my friend that wrinkles her nose to GF food wanted to try it cause it looked so good and then she wanted seconds! Everyone (all gluten consuming except me) chose this over the Entenmann’s cake we also had on hand! Thanks for another great recipe!

  • Laura
    August 9, 2013 at 12:24 AM

    This was a huge hit tonight!! Even my friend that wrinkles her nose to GF food wanted to try it cause it looked so good and then she wanted seconds! Everyone (all gluten consuming except me) chose this over the Entenmann’s cake we also had on hand! Thanks for another great recipe!

  • JennP
    August 5, 2013 at 1:20 PM

    Sugar!!!! Ugh! I made this last night, and my daughter made the grossest face!!! It was because I forgot to add the sugar. :-( Ok, I feel better…

  • Sherry L
    August 1, 2013 at 10:03 AM

    I forgot to mention how awesome the Zucchini fritters are!! My husband loved them, and would definitely eat them for a meal as a burger, especially with the roasted garlic cream cheese spread(non-dairy for us)that I made! Thanks for all of the wonderful seasonal recipes you keep bringing our way!

  • Jackie Fretwell
    July 31, 2013 at 8:38 PM

    Chocolate…zucchini….cake…need I say more?? Just Mmmm

  • Sherry L
    July 31, 2013 at 5:30 PM

    This looks amazing! I cannot wait to try it! I bet it would be wonderful with fresh raspberries too!

  • Jennifer Sasse
    July 31, 2013 at 10:32 AM

    OH MY WORD!!!!!!!!!!!!!!!!! This looks so wonderfully divine. I can’t wait until I get some zucchini from daycare to make this!! You’re the best E-VAH!

  • Steph
    July 31, 2013 at 9:04 AM

    No sugar at all?

    • July 31, 2013 at 9:11 AM

      Good catch, Steph! So sorry about that. Glad you caught it early. Fixed now (just 1 cup).
      xoxo Nicole

Back to Top