Gluten Free Chocolate Zucchini Cake

A Cake That Hides Vegetables? Oh Yes, Please!

Who knew that a chocolate cake could be both decadent and secretly healthy? Enter the Gluten Free Chocolate Zucchini Cake, a delicious twist on your traditional dessert that’s got a hidden agenda—sneaking in veggies! This cake is not only incredibly moist thanks to its zucchini, but it’s also a one-bowl wonder that makes cleanup a breeze, leaving you more time to enjoy the sweet rewards of your efforts.

Why Make This Recipe

This cake is a win-win for everyone involved.

• It’s easy to make—seriously, who has time for complicated recipes?
• You won’t need mountains of dishes; just one bowl and a whisk!
• It’s family-approved and a sneaky way to get kiddos to eat their veggies without a complaint.

Imagine the delight when they rave about how good the cake is, totally unaware they just munched on zucchini! 🍰

Ingredients

You don’t need fancy stuff—just these basics!

• 1 1/2 cups all-purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blend info)
• 3/4 teaspoon xanthan gum (omit if your blend already contains it)
• 1/2 cup unsweetened cocoa powder (Dutch-processed preferred; if using natural, add 1/8 teaspoon baking soda)
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 3/4 cup granulated sugar
• 3 tablespoons packed light brown sugar
• 2 3/4 cups shredded zucchini (from about 2 large or 3 medium zucchini, drained of liquid)
• 6 tablespoons neutral oil (vegetable, canola, grapeseed, or peanut oil all work fine)
• 1 teaspoon pure vanilla extract
• 3 eggs (at room temperature, beaten)
• 9 tablespoons buttermilk (at room temperature)
• 4 ounces chocolate chunks or chips (optional)
• 2/3 cup evaporated milk
• 1 cup granulated sugar
• 4 ounces bittersweet chocolate (melted)
• 4 tablespoons unsalted butter (melted)

Directions

1. Make the Cake: Preheat your oven and combine all the dry ingredients, then mix in the wet ones. Pour into a prepared baking dish and bake.
2. Make the Fudge Frosting (optional): Melt chocolate and butter and mix in the evaporated milk and sugars for a rich topping.
3. Serving Suggestions: Frost it, drizzle it, or enjoy it plain—it’s all good.

How to Make Gluten Free Chocolate Zucchini Cake (Overview)

Let’s break it down! First, you’ll whisk together the dry ingredients—easy peasy. Then, mix in the eggs, oil, and zucchini, ensuring every bit is well blended. This is where the magic happens, as the zucchini adds moisture without being overly veggie-ish. For that rich chocolatey vibe, toss in some chocolate chunks if you’re feeling indulgent. 😉 Lastly, pour the batter into your chosen baking dish and pop it into the oven.

Pro Tip: Make sure to drain the zucchini well! No one wants a soggy cake, right?

How to Serve Gluten Free Chocolate Zucchini Cake

This cake shines at pretty much any occasion, whether it’s a birthday party or a cozy family dinner. Picture this: a rich slice topped with a glossy layer of fudge frosting, its chocolate brown hue contrasting against the creaminess of vanilla ice cream on the side. The aroma of warm chocolate wafts through the room while you savor the soft, fudgy, and slightly tangy notes from the buttermilk. You’ll want to make this cake time and time again.

How to Store Gluten Free Chocolate Zucchini Cake

Got leftovers? Lucky you! This cake stays fresh for about 4-5 days in the fridge in an airtight container. Need to make it ahead? You can whip it up a day or two in advance. Want to freeze it? Slice it up, wrap it well in plastic wrap, and place it in the freezer for up to 3 months. Just let it thaw in the fridge overnight before enjoying. 🍰

Tips to Make Gluten Free Chocolate Zucchini Cake

1. Use Room Temperature Ingredients: This helps them combine more easily, which can lead to a fluffier cake.
2. Swap Out Sweeteners: Try using coconut sugar for a healthier twist.
3. Zucchini Hack: Pizza grater or food processor makes quick work of shredding.
4. Add Some Nuts: Walnuts or pecans can give a delightful crunch to every bite.

Variation

Feeling adventurous? Switch it up by adding a handful of chopped nuts or a splash of peppermint extract for a festive twist. Want to take it vegan? Replace the eggs with flax eggs and swap buttermilk for a dairy-free alternative. The options are endless!

FAQs

1. Can I use regular flour instead of gluten-free?
Absolutely! Just swap it out in equal amounts and skip the xanthan gum.

2. How can I make this cake a make-ahead dessert?
You can prepare the batter a day before and store it in the fridge, ready to bake when needed.

3. Can I freeze the cake?
Yes! Once baked and cooled, slice it, wrap it tightly, and freeze for up to three months.

📌 Pin this recipe for your next cozy dinner night!