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Gluten-Free Chocolate Zucchini Cake - 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!

Gluten-Free Chocolate Zucchini Cake Recipe

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!

Course Dessert
Cuisine American
Keyword cake for party, gluten-free cakes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 14
Calories 331 kcal
Author Valentina K. Wein

Ingredients

  • 1 cup plus 1 tablespoon unsalted butter, melted, divided
  • 2/3 cup plus 1 tablespoon cocoa powder, sifted, divided
  • 1 1/2 cups gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2 3/4 cups zucchini, grated

Instructions

  1. Preheat the oven to 350°F and adjust a rack to the center.

  2. 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.
  3. In a medium-sized mixing bowl, combine the remaining 2/3 cup cocoa powder, gluten-free flour, baking powder, and baking soda. Stir until everything is evenly incorporated and set aside.
  4. 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.
  5. Gradually fold the dry ingredients into the wet, mixing just until everything is well incorporated.
  6. Now fold in the remaining 1 cup melted butter.

  7. 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.

  8. 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.
  9. 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.