Gluten-Free Chocolate Zucchini Cake is rich, delicious and has a divine, soft texture. It’s so good that it doesn’t even need a frosting or glaze. It’s perfect as is!
What does zucchini do in a cake?
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!
And this Gluten-Free Chocolate Zucchini Cake tastes mostly like deep, rich, luscious chocolate!
If you have a summer garden, it’s very likely you have more than enough zucchini on your hands.
Inspiration for Gluten-Free Chocolate Zucchini Cake
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.
I mean, how could I serve a super tasty, chocolaty dessert to everyone except him? I simply couldn’t.
Baking without regular all-purpose flour has certainly tested my baking skills over the years — and, it’s taught me a lot.
It’s often very difficult to perfect gluten-free baking, and baking is a science, which means it’s not very forgiving.
Sometimes I bake things a few times before determining it fit to serve, and by my definition, “fit to serve” means it has to be really, really delicious. And that’s exactly what this Gluten-Free Chocolate Zucchini Cake is!
My son told me this Chocolate Zucchini Cake is definitely one of his favorite desserts. 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.
A couple more gluten-free cakes:
- Gluten-Free Chocolate Chip Banana Cake
- Gluten-Free Meyer Lemon Cake with Olive Oil
- Gluten-Free Spiced Carrot Cake with Cardamom Cream Cheese
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
- 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 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.