Ingredients
Scale
- 1 1/2 cups grated zucchini
- 1 1/2 cups gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup neutral oil
- 1 tsp vanilla extract
- Optional: 1/2–3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch pan or two 8-inch round pans.
- Grate the zucchini and gently squeeze out excess water, retaining some moisture for tenderness.
- In one bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together the eggs, sugar, oil, and vanilla extract.
- Combine wet and dry ingredients, folding in the grated zucchini and optional chocolate chips.
- Pour the batter into the prepared pan(s) and bake for 30–35 minutes, until a toothpick comes out with moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting or slicing.
Notes
Measure flour correctly; use a reliable gluten-free flour blend. Squeeze out only excess water from zucchini for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free