A Chocolate Zucchini Cake that's gluten-free, rich, delicious and has an amazingly soft texture. It's so good that it doesn't even need a frosting or glaze. It's perfect as is!
This Chocolate Zucchini Cake is so good!
If you're gluten-free you'll be thrilled, and if you're not, you won't even notice a difference.
Moist, rich and super chocolatey -- everyone loves it!
Ingredients for Gluten-Free Chocolate Zucchini Cake
- unsalted butter
- cocoa powder
- gluten-free all-purpose flour (I always use Cup4Cup and love it!)
- baking powder
- baking soda
- granulated sugar
- large eggs
- pure vanilla extract
- sour cream
How to Make it
- Preheat oven to 350°F and butter a 10 inch bundt pan. Then sprinkle it lightly with a tablespoon of cocoa powder.
- In a medium-sized mixing bowl, combine the dry ingredients and stir to blend.
- In a large bowl, use an electric mixer to beat the eggs with the sugar, vanilla and salt. Mix on high until it's a thick and pale yellow. Then add the sour cream and mix until it's smooth.
- Combine the dry ingredients with the wet, and add the melted butter.
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.
- Use your hands to "wring out" the grated zucchini, to remove any liquid, and then fold it into the batter. Now, pour it into the prepared bundt pan.
- Place it in the preheated oven and bake until the cake no longer jiggles when the pan is moved, and it's starting to crack on top, 35 to 45 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 slicing and serving.
(More detailed instructions are in the recipe card below.)
Recipe Tips and Substitutions
- You can add chocolate chips to this cake. I've made it with and without and while both are excellent, the chips add a little pizazz. I'd use about 1 cup of semisweet chips.
- Baking times can vary depending on the thickness of your bundt pan, how your oven is calibrated, if you open the oven door, etc.
- This recipe will also make about 2 dozen standard-sized chocolate zucchini muffins. (Use paper liners in the pans, rather than butter and cocoa powder, as you would for the bundt cake.)
- Do you have to make it gluten-free? Nope, you can use regular all-purpose flour if you want. (Use about 2 extra tablespoons of it if you're substituting the Cup4Cup.)
- It's important not to skip the step of removing excess liquid from the zucchini. You will sort of wring it out, like you would a cloth. The zucchini will still add moisture, but with too much liquid, the cake could become soggy.
- Grating the zucchini in a food processor with the grater attachment is the easiest method, but you can also use a hand grater.
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
Room temperature. In a tightly sealed container, or wrapped tightly will with plastic wrap, the cake can be kept at room temperature for two days.
Refrigerator. In a tightly sealed container, or wrapped tightly will 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.
What does zucchini do in a cake?
Zucchini cakes (and zucchini breads) do not taste like the vegetable. Zucchini is naturally moist and in baked goods it behaves somewhat like oil, so it makes it very moist.
This Gluten-Free Chocolate Zucchini Cake tastes mostly like deep, rich, luscious chocolate!
I hope you love it!
More gluten-free cake recipes:
Gluten-Free Chocolate Zucchini Cake Recipe
- 1 cup plus 1 tablespoon unsalted butter, melted, divided
- ⅔ cup plus 1 tablespoon cocoa powder, sifted, divided
- 1½ cups gluten-free all-purpose flour* (see notes)
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 cup sour cream
- 2¾ cups grated zucchini
- 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 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.
- 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 a thick and pale yellow, about 2 minutes. Once it's blended add the sour cream and mix until it's smooth.
- Combine the dry ingredients with the wet, and add butter. Gradually fold the dry ingredients into the wet, mixing just until everything is well incorporated. Now fold in the remaining 1 cup melted butter.
- Remove excess liquid from the zucchini. Use your hands to "wring 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.
- Bake. Place in the preheated 350°F oven until the cake no longer jiggles when the pan is moved, 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 on a large platter. Let it cool for about an hour before serving.