Chocolate Zucchini Cake Recipe (Gluten-Free)

Large slice of chocolate zucchini bundt cake on a golden-colored, ceramic plate.

5 from 6 votes

Chocolate Zucchini Cake Recipe (Gluten-Free)

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!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: gluten-free cakes, recipes from the garden, gluten-free chocolate cakes

Servings:

Calories: 311kcal

Author: Valentina K. Wein

Equipment

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

US Customary - Metric

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.

Notes

* If you would like to use regular all-purpose flour instead, add 2 extra tablespoons.

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition