This Chocolate Zucchini Cake is gluten-free, rich, delicious, and has an amazingly soft texture. It's so good that it doesn't even need frosting or glaze. It's perfect as is!

We've all likely had delicious zucchini breads that are cake-like. Well, this zucchini cake is a true cake, and it's loaded with chocolate.
The recipe is gluten-free, so if you're on a gluten-free diet you'll be thrilled, and if you're not, you won't even notice a difference.
Super moist, rich and utterly delicious, the chocolate zucchini cake is surprisingly easy to make, and it can be done well ahead of time.
Some Ingredient Notes
- unsalted butter - Be sure it's unsalted or it'll throw the final flavor off.
- unsweetened cocoa powder - You can use a light, dark, and/or Dutch-process cocoa powder for this recipe. (Dutch process is often a little smoother with a slightly mellow flavor.)
- gluten-free all-purpose flour - I always use Cup4Cup Gluten-Free flour as it behaves very much like a regular all-purpose flour. Do not try to substitute other gluten-free flours like almond or coconut for this. They absorb liquid differently and the cake won't rise properly. If keeping the cake gluten-free isn't important to you, feel free to use regular all-purpose flour, adding 2 extra tablespoons of it.
- baking powder and baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking powder and soda are still good. For the soda, pour a couple of tablespoons of white vinegar or lemon juice over about ¼ teaspoon of it -- if it starts to fizz, it’s still good. For the powder, pour a couple of tablespoons of boiling water over about ¼ teaspoon of it -- If it starts to fizz, it’s still good.
- eggs - Eggs help the cake rise and add more moisture and structure. I always try to buy pasture-raised eggs. You can learn about pasture-raised eggs in this article.
- sour cream - Sour cream contributes to the moist texture in the cake and it also adds a very subtle tangy flavor. Substitution: Plain Greek yogurt.
- grated/shredded zucchini - Choose firm zucchini with blemish-free, vibrant green skin.
What does zucchini do in a cake?
Zucchini adds moisture to baked goods, and like other vegetables, (i.e., carrots in carrot cake), the flavor of zucchini is not detectable in this gluten-free chocolate zucchini cake. The cake tastes like deep, rich, luscious chocolate!
How to Make it
- Preheat the oven to 350°F and butter a 10-inch bundt cake pan. Then sprinkle it lightly with a tablespoon of cocoa powder.
- In a large mixing bowl, use an electric mixer to beat the eggs, sugar, vanilla and salt together. Mix on high until it's thick and pale yellow, about 2 minutes. Once it's blended, add the sour cream and mix until it's smooth.
- In a medium-sized mixing bowl, combine the remaining ⅔ cup cocoa powder, gluten-free flour, baking powder, and baking soda. Stir just until everything is evenly incorporated, and then add it to the wet ingredients. (You can use a large spoon, or the electric mixer on a low speed.)
- Grate the zucchini and then use your hands to squeeze it, to remove any excess liquid. Grating the zucchini in a food processor is easiest, but you can also use a box grater.
Recipe Tip: It's important not to skip the step of removing excess liquid from the zucchini. By doing this, the zucchini will still add moisture, but the cake will not become soggy.
Above: The grated zucchini pile on the left is straight out of the food processor, and the pile on the right started as the same size, but has been wrung out with my hand to drain it of any excess liquid.
- Fold the zucchini and melted butter into the cake batter, and then pour everything into the prepared bundt pan.
- Place it in the preheated 350°F oven and bake until the cake no longer jiggles when the pan is moved, feels solid when gently touched on top, and it's starting to crack on top, 35 to 45 minutes. (Baking times can vary depending on the thickness of your bundt pan, how your oven is calibrated, if you open the oven door, etc.)
Recipe Tip: I don't often find the toothpick method for checking doneness as reliable how the cake feels and looks. (The toothpick method is when you stick a toothpick in the thickest part of the cake to see if it comes out clean, indicating the cake is done.)
- Let it cool in the pan for about 10 minutes, then invert it on a wire rack. Let it cool for about an hour before transferring it to a serving platter and slicing.
Variations
- Chocolate Chip Zucchini Cake. Add chocolate chips. I've made it with and without, and both ways are excellent. Use about 1 cup of semisweet chips.
- Chocolate Zucchini Cupcakes. This recipe will also make about 2 dozen standard-sized cupcakes. (Use paper liners in the pans, rather than butter and cocoa powder, as you would for the Bundt cake.)
- Though this cake doesn't need frosting or glaze, if you want to make it even richer, you can drizzle it with a velvety chocolate ganache.
- You can also whip some heavy cream to serve with the cake. Who doesn't love a dollop of whipped cream with their chocolate!? (I suggest not adding sugar to it.)
Can you make it ahead?
Ideally, this cake should be made the day before, or about six hours before you want to serve it. It will, however, still be very good a few days later.
Storing the Cake
It's unlikely, but if you have leftover cake . . .
Room temperature. In a tightly sealed container, or wrapped tightly well with plastic wrap, the cake can be kept at room temperature for two days.
Refrigerator. In a tightly sealed container, or wrapped tightly well with plastic wrap, it can be stored in the refrigerator for up to a week.
Freezer. Sealed tightly, you can store the cake for about a month in the freezer.
Other Must-Try Gluten-Free Cake Recipes
I hope you love this chocolatey zucchini cake as much as my family and I do.
Chocolate Zucchini Cake Recipe (Gluten-Free)
Equipment
- cooling racks
Ingredients
- 1 cup plus 1 tablespoon unsalted butter, melted, divided
- ⅔ cup plus 1 tablespoon cocoa powder, sifted, divided
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup sour cream
- 1½ cups Cup4Cup gluten-free all-purpose flour *
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (or 1 teaspoon Kosher salt)
- 2¾ cups grated zucchini
Instructions
- Preheat the oven and get the pan ready. Preheat the oven to 350°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.
- Mix the wet ingredients. In a large mixing bowl, use an electric mixer to beat the eggs, sugar, vanilla and salt together. Mix on high until it's thick and pale yellow, about 2 minutes. Once it's blended, add the sour cream and mix until it's smooth.
- Mix dry ingredients. 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.
- Combine the dry ingredients with the wet. Gradually fold the dry ingredients into the wet, mixing just until everything is well incorporated. Set aside.
- Remove any excess liquid from the zucchini. Use your hands to squeeze the zucchini, to remove any excess liquid.
- Finish batter and bake. Fold the grated zucchini and remaining melted butter into the batter. Place in the preheated 350°F oven until the cake no longer jiggles when the pan is moved, feels solid when pressed gently on top, and it's starting to crack on top, about 35 to 45 minutes.
- Cool. Let it cool in the pan for about 10 minutes, then invert it onto a baking rack. Let it cool for about an hour before transferring to a serving platter and slicing.
Patti
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!
valentina
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. 🙂
Cindy K
I made this recipe today, and it is absolutely amazing! I must say it is the best, most moist gluten free cake I have ever had. I don't have a bundt cake pan so I used 2- 4.5 x 8.5 loaf pans and baked for ~ 40 minutes . Total yummy goodness!
valentina
Hi Cindy, you just made my day! 😀 Thanks so much for sharing, and I'm so happy you loved his cake. It's one of our favorites! ~Valentina
Tracy
This is so yummy! Made it last night but put it into a large 11x14 pan.
valentina
Thanks, Tracy. I'm so happy you liked this recipe! We love it, too. 🙂 Enjoy! ~Valentina
Jeff the Chef @ Make It Like a Man!
I don't believe I've ever had a gluten-free cake, but I have gluten-free friends, and am always keeping my eye out for things to serve them. Thanks!
valentina
Hi Jeff. Okay, not to toot my own horn, but I think you're GF friends will really love this cake. My GF son would agree. Thanks for checking it out and visiting the site. 🙂 ~Valentina
Dawn
I can just tell how rich and moist this chocolate zucchini cake is!! Zucchini really does something special to baked goods, doesn't it? So wish I had a huge piece of this right now with a big cup of tea or coffee. 🙂
valentina
Yes, I love what zucchini does in baked goods! Sort of a hidden ingredient -- you can't really taste it, but reap the benefits in the texture. Thanks, Dawn. 🙂 ~Valentina
Kim Lange
Looks amazing!!
valentina
Thanks so much, Kim! Enjoy. 🙂 ~Valentina
Judee
Always happy to find recipes to use zucchini and always happy to find a gluten-free cake recipe. It looks easy to make and can only imagine how good it tastes. visiting from Gluten Free A-Z blog
valentina
Hi Judee, Thanks for visiting my site, and I'm so happy you like this recipe. Enjoy! 🙂 ~Valentina
John / Kitchen Riffs
This looks terrific! And we have friends who are GF, so we'll put this recipe to good use. 🙂 Thanks!
valentina
Thanks so much, John. Hope you and your GF friends enjoy! 🙂 ~Valentina
2pots2cook
Light and moist chocolate cake! Who could ask for more? Perfect to enjoy this summer!
valentina
Thank you my friend! Enjoy. 🙂 ~Valentina
Sheryl
Can I use oat flour? I find gf flour upsets my stomach
valentina
Hi Sheryl, Thanks for writing in. Unfortunately I don't think oat flour alone will work, as it doesn't really add structure. You can try it with the addition of 1 teaspoon of xanthan gum, but no guarantees. Coconut flour is very absorbent and might be helpful, but again, add the xanthan gum. If you can handle a very small amount of the GF flour, maybe a couple of tablespoons, that, in addition to the one of the other flours (or combination) and xanthan gum might work. Do you know what specifically upsets your stomach? Different GF flours often have different ingredients . . . I hope this is somewhat helpful and please let us know how it goes. ~Valentina