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+ servings
One large slice of chocolate zucchini bundt cake on a golden-colored, ceramic plate.

Gluten-Free Chocolate Zucchini Cake Recipe

Valentina K. Wein
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!
5 from 6 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 14
Calories 331 kcal

Ingredients
 
 

  • 1 cup plus 1 tablespoon unsalted butter, melted, divided
  • cup plus 1 tablespoon cocoa powder, sifted, divided
  • cups gluten-free all-purpose flour* (see notes)
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon salt
  • 1 cup sour cream
  • 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 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.

Notes

* If you would like to use regular all-purpose flour instead, add 2 extra tablespoons.
Calorie count is only an estimate.
Keywords gluten-free cakes, recipes from the garden, gluten-free chocolate cakes
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