Gluten Free Chocolate Zucchini Cake Recipe

This gluten free chocolate zucchini cake is a moist, chocolatey way to use up summer zucchinis and satisfy a sweet tooth without gluten. I’ve baked this several times for family gatherings and tweaked the balance of cocoa, oil, and zucchini to get reliably tender results. The cake keeps well and slices cleanly when cooled, which makes it a favorite for potlucks.

Why Make This Recipe

• Moist, rich chocolate flavor with a vegetable boost from shredded zucchini—no veggie taste, just extra tenderness.
• Naturally keeps well for several days and freezes beautifully for make-ahead desserts.
• Works equally well for casual snacks, birthday cakes, or holiday gatherings—crowd-pleaser every time.
• Gluten-free without feeling like a compromise; I love that it tastes indulgent yet uses simple pantry ingredients.
• If you like zucchini baked goods, you might also enjoy this gluten-free zucchini muffin bread for a smaller-format treat.

Recipe Overview

• Prep time: 20 minutes (plus shredding zucchini)
• Cook time: 30–35 minutes (for 9×9 or two 8-inch rounds)
• Total time: ~1 hour (including cooling)
• Servings: 9–12 slices (9×9 pan)
• Difficulty: Easy
• Method: Mix-dry-into-wet method, fold in shredded zucchini, bake at 350°F (175°C) until set.

My Experience Making This Recipe

On the first test I had a slightly domed top and a dense crumb; a few adjustments—draining excess zucchini liquid and not overmixing—solved that. Over several bakes I settled on 1 1/2 cups grated zucchini and a gentle fold to keep the crumb light while staying moist.

How to Make Gluten Free Chocolate Zucchini Cake Recipe

Start by grating zucchini (use a box grater or food processor) and gently squeeze out excess water with a clean kitchen towel—retain a little moisture for tender crumb. Whisk dry ingredients (gluten-free flour blend, cocoa, baking powder, baking soda, salt) in one bowl; mix wet ingredients (eggs, sugar, oil, vanilla) in another, then combine and fold in zucchini and optional chocolate chips. Pour into a prepared 9×9-inch pan or two 8-inch round pans and bake at 350°F (175°C) for 30–35 minutes until a toothpick comes out with moist crumbs. Cool in the pan 15 minutes, then transfer to a rack to cool completely before frosting or slicing.

Expert Tips for Success

• Measure flour by spooning into the cup and leveling with a knife; don’t scoop to avoid a dry, dense cake.
• Squeeze only excess water—not all moisture—from zucchini; you want it damp, not dripping, to add steam and tenderness.
• Use a reliable gluten-free flour blend that contains xanthan gum or add 1/2 tsp xanthan gum per 1 1/2 cups if your mix lacks it for structure.
• Room-temperature eggs and warm (not hot) oven—preheat to 350°F (175°C)—help even rise and gentle set.
• For even baking, use an oven thermometer and rotate the pan halfway through if your oven has hot spots.

How to Serve Gluten Free Chocolate Zucchini Cake Recipe

• Dust with powdered sugar for a quick finish or spread a thin layer of chocolate ganache for extra decadence.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for brunch or dessert.
• Top with toasted chopped nuts (walnuts or pecans) for added texture and an attractive presentation.
• Great for birthdays, potlucks, or a weeknight treat—slice into squares and plate with fresh berries.

Storage and Reheating Guide

• Store at room temperature, covered, for up to 2 days in an airtight container; refrigerate up to 5 days if frosted.
• Freeze individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months.
• To thaw frozen slices, move to the fridge overnight or reheat gently in a 300°F (150°C) oven for 8–10 minutes from frozen.
• Reheat single slices in the microwave for 15–25 seconds on medium power to preserve moisture; avoid overheating.

Recipe Variations

• Dairy-free: Use neutral oil (vegetable or avocado) and substitute dairy milk with unsweetened almond or oat milk; use dairy-free chocolate chips.
• Vegan: Replace 2 eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes) and use plant milks; texture will be slightly different but still moist.
• Extra chocolate: Fold in 1/2–3/4 cup dark chocolate chips or increase cocoa to 1/2 cup for a deeper flavor.
• Nut-free: Omit nuts or use toasted sunflower seeds for crunch if avoiding tree nuts.

Nutritional Highlights

• Zucchini adds fiber, vitamin C, and moisture so you get a vegetable boost in a dessert.
• Gluten-free: made with a GF flour blend—still note this recipe contains eggs and (typically) dairy unless modified.
• Portion guidance: a 9×9 pan cut into 9 squares keeps portions reasonable; one slice is typically ~250–350 calories depending on frosting.

Troubleshooting Common Issues

• Dense cake: Likely from overmixing or too much flour; mix until just combined and measure flour correctly.
• Soggy or underbaked center: Zucchini can add moisture—ensure you squeeze excess water and bake until a toothpick shows moist crumbs but not raw batter; extend bake time by 5–10 minutes if needed.
• Cracked top: Oven too hot or too much leavening; use 350°F (175°C) and double-check baking powder/soda quantities.

Frequently Asked Questions

Q1: Can I use regular all-purpose flour instead of a gluten-free blend?
A1: Yes—swap 1:1 with all-purpose flour if you don’t need gluten-free. The cake will be slightly different in texture but will generally work the same; still measure by spoon-and-level.

Q2: How finely should I grate the zucchini and do I peel it?
A2: Use medium holes on a box grater; no need to peel—most nutrients are in the skin. Aim for 1 1/2 cups grated and squeeze out excess liquid so the batter is not watery.

Q3: Can I turn this into cupcakes or muffins?
A3: Absolutely. Fill lined muffin tins 2/3 full and bake at 350°F (175°C) for 18–22 minutes. Watch closely—cupcakes set faster than a whole cake.

Q4: How do I prevent the cake from falling in the center?
A4: Ensure ingredients are at room temperature, don’t overmix, and bake until a toothpick shows moist crumbs. Avoid opening the oven frequently during the first 20 minutes which can cause collapse.

Conclusion

If you want more tested takes on gluten-free chocolate zucchini cake, try this Gluten Free Chocolate Zucchini Cake | Rich, Moist, and Delicious for a similar family-friendly approach. For an extra-moist version with detailed notes on texture, check Mega-Moist Chocolate Zucchini Cake (Gluten-Free) • The Bojon …. Prefer a step-by-step recipe with photos? This Chocolate Zucchini Cake | Cooking On The Weekends is a great visual guide. For dairy-free adaptations and a very fudgy crumb, read The Most Decadent Chocolate Zucchini Cake (it’s delicious, gluten + …). And here’s another detailed riff with useful serving tips: Decadent GF Chocolate Zucchini Cake – Forks in the Dirt.

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