Easy Gluten Free Chocolate Zucchini Cake

March 8, 2022
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This Gluten-Free Chocolate Zucchini Cake is incredibly delicious with its rich and moist texture! It is also dairy-free.

Gluten-Free Chocolate Zucchini Cake is an easy-to-make summer classic. One of the best zucchini desserts you've ever tried!

Prepare a unique cake with an intense chocolate flavor. If you have zucchini in your refrigerator, try this recipe right away. Enjoy this Gluten-Free and Dairy-Free Chocolate Zucchini Cake, a healthy and delicious dessert. Bon Appetit.

Gluten Free Chocolate Zucchini CakePhoto By Canva
Taste Score: %80
Difficulty Easy
Servings 8 people
Preparation 15 mins
Cooking 35 mins
Total 50 mins

Tips

  • When grating the zucchini, use the small side of the grater. In this way, the zucchini pieces will not be visible in the cake.
  • Squeeze the zucchini after grating it. Squeeze your squash pieces as much as possible, using a paper towel to remove excess water. Avoid taking all the moisture from the squash. This ensures that the cake has the right texture.
  • Do not overbake the cake. The zucchini chocolate cake will continue to bake while it cools.
  • You can use canola oil or any other vegetable oil instead of coconut oil.
  • You can substitute granulated sugar with brown sugar.
  • To make the recipe vegan, substitute 1/2 cup applesauce or flaxseed eggs for the eggs.

Ingredients

Directions

  1. Preheat the oven to 350 °F. Cover the bottom of an approximately 8-inch x 8-inch baking dish with baking paper. Set it aside.
  2. Peel and grate the zucchini.
  3. Using a fine-mesh sieve, paper towel, or nut milk bag, squeeze out as much juice as possible from the grated zucchini. Then put the grated zucchini in a large bowl.
  4. Beat the eggs and sugar in a bowl. Then add the coconut oil and maple syrup.
  5. Combine flour, salt, baking powder, baking soda and vanilla extract in a separate mixing bowl.
  6. Add the wet ingredients to the dry ingredients. Mix all the ingredients until you get a smooth dough consistency.
  7. Add the zucchini, dark chocolate chips, and cocoa. Turn the ingredients upside down with the help of a spatula and knead them into the dough.
  8. Transfer the cake batter to the mold you prepared and bake it in the preheated oven for 30–35 minutes. If a toothpick inserted comes out clean, your cake is ready.
  9. Then remove the cake from the oven and let it cool on the tray for at least 15 minutes.
  10. Serve with chocolate sauce if desired.
Nutrition Facts
Serving Size 1 Gluten Free Chocolate Zucchini Cake
Serves 8
Amount Per Serving
Calories337
% Daily Value*
Total Fat 18.4 g23.6%
Cholesterol 20 mg6.7%
Sodium 244 mg10.6%
Protein 5.4 g10.8%
Potassium 222 mg4.7%
Potassium 222 mg4.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How To Make Vegan Chocolate Zucchini Cake?

To make this recipe vegan, you can substitute egg with applesauce or flaxseed eggs. Also, make sure to use dairy-free chocolate chips.

To make a Vegan Chocolate Zucchini Cake, mix all the dry ingredients in a stand mixer. Combine gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then add the oil, vanilla extract, and applesauce. If you are using flaxseed eggs, add water at a ratio of 1:2. Then add the shredded zucchini. Mix all the ingredients. Pour the cake batter into the cake pan. Sprinkle dairy-free chocolate chips on top. Bake for 30–35 minutes at 350 °F. Let the cake cool before cutting. Slice and serve it.

What to Serve with Chocolate Zucchini Cake?

Here are our delicious recipes that you can serve with Chocolate Zucchini Cake:

How To Store Chocolate Zucchini Cake?

Because this zucchini chocolate cake is so moist, it's best to store it in the refrigerator. Super moist cakes go bad more quickly at room temperature. After the Chocolate Zucchini Cake has cooled completely, it can be stored in the refrigerator in an airtight container or with cling film. This way it will last up to 5 days.

You can also freeze the Chocolate Zucchini Cake. You can freeze it either as a loaf or sliced. To freeze the cake, let it cool after baking the cake. Then wrap the whole cake or slices of cake tightly with cling film. Put it in the freezer bag. This way it will last up to 2 months.

Transfer the frozen cake to the refrigerator the night before serving. Then bring to room temperature and serve.

Recipe byPetite Gourmets

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