Description

This Gluten Free Chocolate Zucchini Cake is a moist, rich dessert combining the deep flavor of Dutch-processed cocoa with the natural moisture and subtle freshness of shredded zucchini. Sweetened with a blend of granulated and brown sugars and enriched with bittersweet chocolate, this cake offers a tender crumb perfect for those with gluten sensitivities seeking a decadent treat without compromise.

Ingredients

Scale

Dry Ingredients

2 cups gluten-free flour blend
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if your blend contains it)
1/2 teaspoon salt
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon

Wet Ingredients

3 cups shredded zucchini
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
3 large eggs, room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, melted and slightly cooled
1/2 cup buttermilk, room temperature
1/2 cup mini chocolate chips

Frosting Ingredients

1/2 cup unsalted butter
2/3 cup evaporated milk
1 cup granulated sugar
4 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Prepare Zucchini Properly: Shred the zucchini using the standard holes on a box grater to achieve medium shreds. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, reserving about 2 tablespoons of the liquid for later use if needed. This step ensures the cake won’t be soggy.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, Dutch-processed cocoa powder, baking powder, baking soda, xanthan gum (if needed), salt, espresso powder, and ground cinnamon. Sifting these ingredients is recommended to eliminate lumps and produce a smooth batter.
Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, unsweetened applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and uniform. Stir in the melted bittersweet chocolate until completely incorporated.
Mix Gradually: Add half of the dry ingredients to the wet mixture and stir until combined. Pour in the buttermilk and stir gently. Then add the remaining dry ingredients and stir just until nearly combined to maintain a tender crumb.
Add Zucchini Strategically: Fold in the shredded zucchini and mini chocolate chips evenly throughout the batter. If the batter feels too thick, add 1-2 tablespoons of the reserved zucchini liquid to adjust consistency.
Bake With Caution: Pour the batter into a parchment-lined 9-inch square baking pan. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes. Test doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter. Avoid over-baking to keep the cake moist.
Cool Completely: Let the cake cool in the pan for 15 minutes, then use the parchment paper edges to lift it out onto a cooling rack. Allow it to cool completely before applying frosting or serving to preserve structure and texture.

Notes

Using medium-sized shredded zucchini prevents overly wet batter and soggy cake.
Removing excess zucchini moisture is crucial for proper texture.
You can omit xanthan gum if your gluten-free flour blend already contains it.
Folding in mini chocolate chips helps maintain cake structure and adds extra chocolate flavor.
Test doneness carefully; the cake continues to set as it cools.
For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.