This rich and delicious, Gluten-Free Chocolate Zucchini Cake, with a divine, soft texture, is so good that it doesn’t even need a frosting or glaze. It’s perfect as is!
Do zucchini breads and cakes taste like zucchini?
Nope, not really — but, here’s the deal, zucchini is naturally moist and in many ways it’s similar to oil in its baking characteristics, so it makes for a moist, luscious cake!
If you have a summer garden, it’s very likely you have more than enough zucchini on your hands. So I’m told, anyway. 😉
We do have a summer garden, but no zucchini this year — my 12-year-old agriculturist has planted peppers and tomatoes! (Garden recipes for those coming soon.)
If you’ve been following my recipes for a while, you know one of my boys has Celiac Disease, which is why I make so many cookies and other desserts sans gluten.
He told me last night that this Chocolate Zucchini Cake is his new favorite. And he’s a tough crowd, so I know you and your friends and family will love it too!
I hope you’ll try it! And not just if you have an abundance of zucchini in your garden.
It’s okay to run out to get a couple at the store, too.
Enjoy!
- 1 cup (2 sticks) plus 1 tablespoon unsalted butter, melted, divided
- ⅔ cup plus 1 tablespoon cocoa powder, sifted, divided
- 1½ cups gluten-free all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup sour cream
- 2¾ cups grated zucchini
- Preheat the oven to 350 degrees F and adjust a rack to the center.
- Add 1 tablespoon of the melted butter to a 10-inch bundt pan and move it around and so it's completely coated. (Using a pastry brush or your hands will help.) Then sprinkle 1 tablespoon of the cocoa powder as evenly as possible over the butter. Set aside.
- In a medium-sized mixing bowl, combine the remaining ⅔ cup cocoa powder, gluten-free flour, baking powder, and baking soda. Stir until everything is evenly incorporated and set aside.
- In a large mixing bowl, use an electric mixer to beat the eggs, sugar, vanilla and salt together. Mix on high until it's a thick and pale yellow, about 2 minutes. Once it's blended add the sour cream and mix until it's smooth.
- Gradually fold the dry ingredients into the wet, mixing just until everything is well incorporated.
- Now fold in the remaining 1 cup melted butter.
- Use your hands to "ring out" the zucchini, to remove some of the liquid -- only what seems to drip off easily. Fold the zucchini into the batter and then immediately pour into the prepared bunt pan.
- Place in the preheated 350 degree F oven until the cake no longer jiggles when the pan is moved, and it's starting to crack on top, about 35 minutes.
- Let it cool in the pan for about 10 minutes, then invert it on a large platter. Let it cool for about an hour before serving.
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Great way to sneak veggies into desserts! Bet it’s hard to tell there’s zucchini in there. 🙂
Yes, you really don’t taste the zucchini, it just adds to the super soft texture. Thanks! 🙂
I can’t believe I still haven’t had zuchinni chocolate cake, i have even made eggplant bread so this seems unnatural that I haven’t tried yet. This is going up on my To-do – now list
Okay, well now eggplant bread is on my list! That sounds so intriguing! Thanks! 🙂
Wow, this looks amazing.
I have to be one to admit that I am so afraid of making things gluten free because most of the time it turns out to be way too dense, but this looks perfect!
If your son likes it, I’m sure I will too!
~Krysten
You will! I know what you meant about GF dense baked goods.This is the opposite. Thanks for visiting! 🙂
Oh wow! Would you look at that luscious cake! I’m so excited that it is gluten free as my dear old Daddums is Coeliac and it’s a minefield trying to bake for him. Great idea to make this a courgette cake – the moisture will definitely be a good thing in a GF cake. Does it last well if you have leftovers?
Yes, leftovers are great. Just had some tonight. 😉 (I leave it out, wrapped tightly in foil. And after a couple of days, it goes in the fridge — not that there’s anything left at that point.) 🙂
Such a glorious looking texture, it is almost reminiscent of an English ‘pudding’ rather than a cake, definitely my kinda thing 🙂
Thanks so much, Brian! Hope you give it a go. 🙂
What a beautifully moist looking cake. I do love sweet treats that use vegetables. It gives them a big positive tick with the hidden veggie value 😉
Thanks so much, Sara! I totally agree!
The pictures of this cake are stunning, and even though it’s 92 with a heat index of 102 outdoors, I’m going to bite the bullet and make this, using my oven/stove for the first time in three days!
Hi John, thanks so much! Turn of the fan and go for it. I hope you love it as much as we do. 😀
It looks moist and perfect and chocolatey…
oh it is! thanks, David! xo
I made this yesterday and it is absolutely delicious. I don’t know if it matters but I made it a traditional way similar to a traditional pound cake. I creamed the butter with the sugar and vanilla, added the eggs, then added the dry ingredients with plain greek yogurt instead of sour cream and folded in the grated zucchini. It is now our favorite chocolate cake. Can’t wait to share it with out grandchildren. It is moist and doesn’t need anything added. It is just the right amount of chocolate!!! Thank you!
Thank you, Patti for sharing! You made my day, as it bring me great joy when my readers try my recipes and love them! Hope the grand kids love it also. 🙂