Decadent Gluten-Free Chocolate Zucchini Cake: A Recipe Everyone Will Love!

Prepare to be amazed by this incredibly moist and fudgy Gluten-Free Chocolate Zucchini Cake! This easy-to-follow recipe yields a dessert so plush and rich that no one will ever suspect it’s gluten-free. And wait until you taste the luscious homemade chocolate frosting – it’s simply divine!

Gluten-free baking has truly never looked – or tasted – this good! If you’ve been searching for the ultimate gluten-free chocolate cake recipe that satisfies every craving, your search ends here. This Gluten-Free Chocolate Zucchini Cake is a fantastic secret weapon for fooling even your most discerning non-gluten-free friends and family. They won’t believe this deeply flavored, soft, and unbelievably moist cake is also a thoughtful, healthier indulgence.

What makes this cake so irresistible? It’s a harmonious blend of rich cocoa, a surprisingly fluffy texture, and a generous layer of our signature ultra-plush chocolate frosting. This fudgy chocolate zucchini cake is destined to become a staple in your kitchen, adored by everyone, regardless of dietary preferences.

If the idea of baking a dessert with vegetables seems a bit unconventional, prepare for a delightful surprise! Incorporating vegetables like zucchini into baked goods, much like in carrot cake or gluten-free zucchini bread, is truly magical. The zucchini completely disappears into the batter, leaving no discernible veggie taste. Instead, it works wonders to create an incredibly moist and tender chocolate cake that tastes undeniably like pure dessert. Even my pickiest eaters, who usually shy away from anything green, eagerly devour every slice of this cake!

Zucchini is a summer abundance, and this recipe is the perfect way to use up that garden harvest or those extra market finds. Not only does it add an incredible boost of moisture, but it also lends a subtle richness that elevates the chocolate flavor to new heights. So, next time you’re at the store or farmer’s market, grab a few extra zucchinis. You’ll be glad you did when you sink your teeth into this glorious treat. Whether you’re celebrating a summer BBQ, the 4th of July, or simply looking for the perfect send-off to summer, this easy gluten-free zucchini cake is your answer.

Ready to bake a cake that everyone will rave about? Let’s gather the essential ingredients to create this luscious gluten-free masterpiece.

Essential Ingredients for Your Gluten-Free Chocolate Zucchini Cake

Crafting this phenomenal gluten-free chocolate zucchini cake starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect moist crumb and deep chocolate flavor. Here’s a detailed look at what you’ll need:

• Grated Zucchini: You’ll be using a generous 3 cups of shredded zucchini, which might seem like a lot, but trust us – it completely melts into the cake batter, adding unparalleled moisture without imparting a “vegetable” taste. For the best results, it’s crucial to squeeze out the excess liquid from your fresh zucchini before incorporating it. This prevents the cake from becoming too wet and dense, ensuring a perfectly balanced texture.
• Granulated & Brown Sugar: This dynamic duo provides more than just sweetness. Granulated sugar contributes to the cake’s tenderness and crisp edges, while brown sugar adds depth of flavor with its molasses notes and helps maintain the cake’s moistness, resulting in that delightful fudgy quality.
• Oil (Neutral-Tasting): For this recipe, a neutral oil like canola, vegetable, or avocado oil is ideal. Oil helps create an incredibly moist cake, keeping it tender for days. Unlike butter, which can sometimes make cakes denser when chilled, oil ensures a consistently soft texture. We recommend avoiding butter or coconut oil in the cake batter for this specific recipe.
• Sour Cream: This “secret ingredient” is a game-changer! Sour cream adds a delightful tang and significant moisture, contributing to an ultra-plush, rich texture. Its acidity also works in conjunction with the leavening agents for a perfect rise. No sour cream on hand? Full-fat plain Greek yogurt makes an excellent substitute, offering similar benefits.
• Vanilla Extract & Salt: These aren’t just minor additions; they’re essential flavor enhancers. Vanilla extract deepens the chocolate notes, while a touch of salt balances the sweetness and brings out the full intensity of the cocoa.
• Eggs: You’ll need 5 large eggs to provide structure and bind this delicious cake together. Since we’re using oil, there’s no need to bring the eggs to room temperature, which saves you a step!
• Gluten-Free Flour Blend: For simplicity and consistent results, we highly recommend using a high-quality measure-for-measure gluten-free flour blend. Our top choice is King Arthur Gluten-Free Measure for Measure Flour. If you opt for another brand, such as Bob’s Red Mill 1-to-1 Baking Flour, ensure it contains xanthan gum. Xanthan gum is crucial for providing elasticity and structure in gluten-free baking, mimicking the role of gluten.
• Unsweetened Cocoa Powder: Achieving the perfect chocolate flavor hinges on the right cocoa. For this chocolate zucchini cake, we specifically use regular or natural unsweetened cocoa powder (like Hershey’s brand). It’s vital NOT to use dark or Dutch-processed cocoa powder in the cake batter, as its pH level is different and won’t react correctly with the baking soda, affecting the cake’s rise and texture. Trust the process for that classic rich chocolate taste!
• Baking Soda & Baking Powder: These leavening agents are responsible for the cake’s light, airy, and fluffy texture. They react with the acidity present in the natural cocoa powder and sour cream, creating carbon dioxide bubbles that help the cake rise beautifully and ensure a tender crumb.
• Chocolate Chips: Because you can never have too much chocolate! Adding semi-sweet or dark chocolate chips directly into the cake batter provides delightful pockets of molten chocolate in every bite, elevating the overall indulgence.
• Quick Chocolate Buttercream Frosting Ingredients: For the grand finale, you’ll whip up a smooth and luxurious chocolate buttercream. You’ll need classic frosting staples: softened butter, powdered sugar, unsweetened cocoa powder (natural is preferred for flavor, but Dutch-processed can be used here without issue), vanilla extract, a pinch of salt, and heavy cream. For an extra professional touch and a beautiful glossy finish, consider adding 1-2 tablespoons of corn syrup.

With these carefully selected ingredients, you’re well on your way to baking a gluten-free chocolate zucchini cake that will impress everyone at your table!

How To Make The Best Gluten-Free Chocolate Zucchini Cake, Step By Step

You’re just a few simple steps away from enjoying a slice of this incredible cake. Below, you’ll find comprehensive, detailed instructions, along with ingredient amounts and helpful tips in the recipe card. Let’s get baking!

Part 1: Crafting Your Decadent Chocolate Zucchini Cake

1. Preheat The Oven & Prep The Pan: Begin by preheating your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature for even baking. Next, thoroughly grease a 9×13 inch metal baking pan. Greasing helps prevent the cake from sticking and ensures a clean release. Set the prepared pan aside.
2. Combine Wet Ingredients for Maximum Moisture: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and neutral oil until well combined and smooth. Then, add the sour cream, vanilla extract, and eggs. Continue to whisk or stir until all these “wet” ingredients are perfectly blended and smooth. This step creates the moist foundation for your cake.
3. Gently Fold In The Zucchini: Remember our crucial tip! Make absolutely certain you’ve squeezed out any excess liquid from your grated zucchini. This is key to preventing a soggy cake. Once squeezed, gently fold the zucchini into the wet ingredient mixture until just combined. You’ll be amazed at how it integrates seamlessly.
4. Introduce The Dry Ingredients: Now, it’s time to add the “dry” components. To the bowl, add your gluten-free flour blend, natural unsweetened cocoa powder, baking soda, kosher salt, and baking powder. Stir these ingredients together carefully until they are almost fully combined, with just a few small dry patches of flour remaining. Overmixing at this stage can lead to a tougher cake, so be gentle.
5. Stir In Chocolate Chips & Bake Prep: Add your semi-sweet or dark chocolate chips to the batter and stir just until they are evenly distributed. Pour the gloriously rich cake batter into your prepared 9×13 inch pan and gently smooth out the surface with a spatula to ensure an even bake.
6. Bake to Perfection: Place the pan in your preheated oven and bake for approximately 35-40 minutes. You’ll know the cake is perfectly baked when a toothpick or cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it (no wet batter!).
7. The Art of Cooling (Crucial Step!): Once baked, remove the cake from the oven and immediately transfer it to a wire rack to cool completely. This step is absolutely critical! If the cake is even slightly warm when you apply the frosting, the buttercream will melt, creating a messy situation. Patience is a virtue here – we promise, the wait is entirely worth it for a beautifully frosted cake.

Part 2: Preparing the Luscious Chocolate Frosting & Assembling the Cake

While your cake cools, you can whip up this incredibly easy and delicious chocolate buttercream. Its rich flavor and smooth texture perfectly complement the moist zucchini cake.

1. Beat The Butter to Fluffy Perfection: In a large mixing bowl, add your softened butter. Using a hand mixer (or stand mixer), beat the butter on low speed for about 2 minutes. Continue until it becomes noticeably light, pale, and fluffy. This aeration is key to a smooth, airy frosting.
2. Combine & Mix The Frosting Ingredients: Next, add the powdered sugar, unsweetened cocoa powder, salt, and vanilla extract to the bowl. Pour in the heavy cream. Begin mixing on low speed for about 30 seconds to prevent a cloud of powdered sugar. Once combined, increase the speed to medium and mix for approximately 1 minute, or until all ingredients are thoroughly blended and the frosting is smooth.
3. Adjust Consistency for Ideal Spreading: At this stage, assess the frosting’s texture. If it appears too dry or thick, gradually add a small amount of additional heavy cream (a teaspoon at a time), mixing well after each addition, until it reaches your desired spreadable consistency. Conversely, if the frosting is too thin or wet, slowly incorporate more powdered sugar or cocoa powder (also a teaspoon at a time) until it thickens sufficiently. The ideal frosting should be easy to spread but still hold its shape beautifully. For an extra glossy, bakery-style finish, you can stir in 1-2 tablespoons of corn syrup at this point.
4. Decorate Your Masterpiece: Once the cake has cooled completely and your frosting is ready, it’s time to decorate! Use an offset spatula to spread the frosting evenly over the top of the cake, or if you prefer a more decorative look, pipe it on as desired.
5. Serve & Store for Continued Enjoyment: Your decadent Gluten-Free Chocolate Zucchini Cake is now ready to be enjoyed! Serve it immediately to rave reviews. If you have leftovers (which is unlikely!), cover the cake tightly with plastic wrap or transfer individual slices to an airtight container. Store in the refrigerator for up to 3-4 days to maintain freshness and moisture.

FAQ + Expert Tips And Tricks For The Best Gluten-Free Zucchini Cake

Mastering this gluten-free chocolate zucchini cake is simple with a few insider tips. Here are some frequently asked questions and crucial advice to ensure your cake turns out perfectly every time.

Don’t Skip Squeezing That Zucchini! This is perhaps the single most important tip for this recipe. Zucchini contains a significant amount of water, and if you add it directly to the batter without removing the excess moisture, your cake can become dense, gummy, or even sink in the middle. To properly squeeze: after grating, place the zucchini in a few layers of paper towels or a clean kitchen towel. Gather the edges and twist, pressing firmly to extract as much liquid as possible. You’ll be surprised how much water comes out!

Choose The Right Cocoa Powder – It Matters! For the cake batter itself, it is essential to use regular or natural unsweetened cocoa powder (like the widely available Hershey’s brand). Natural cocoa powder is acidic and reacts with the baking soda in the recipe to create the necessary lift and a tender crumb. Dutch-processed cocoa powder, on the other hand, has been treated to neutralize its acidity and will not react effectively with baking soda, resulting in a cake that won’t rise properly. However, for the frosting, you have more flexibility. While I personally prefer natural cocoa powder for its robust flavor, you can use either natural or Dutch-processed cocoa in the buttercream without affecting its texture or stability.

Effortless Zucchini Grating: We’ve even dedicated a whole post to efficient zucchini grating! The quickest and easiest method is to use a food processor fitted with a grating blade. This will shred your zucchini in mere seconds, saving you time and effort. If you don’t have a food processor, a box grater works just as well, simply use the large-hole side.

Dairy-Free Adaptations? While this recipe hasn’t been tested specifically as dairy-free, you can certainly try some substitutions. For the sour cream, a plain, full-fat dairy-free yogurt (such as coconut or almond-based) should work well. For the frosting, experiment with a high-quality vegan butter substitute and coconut cream (the thick part from a can of full-fat coconut milk, chilled) instead of heavy cream. Be aware that the texture might vary slightly, but these are good starting points for experimentation.

Can I Make This Gluten-Free Chocolate Zucchini Cake With Almond Flour or Coconut Flour? This particular recipe is formulated for a measure-for-measure gluten-free flour blend and is not suitable for single-ingredient gluten-free flours like almond flour or coconut flour. These flours have vastly different absorption rates and protein structures, which would significantly alter the cake’s texture. Coconut flour, especially, absorbs a tremendous amount of liquid and would likely result in an extremely dry, crumbly cake. If you’re looking for a recipe using alternative flours, you might enjoy this healthy chocolate zucchini cake which is designed for those ingredients.

Can I Bake This As A Layer Cake? Absolutely! This recipe can easily be adapted into a stunning layer cake. Simply divide the batter evenly between two 9-inch round cake pans. You’ll need to adjust the baking time, typically to about 25-30 minutes, but always rely on the toothpick test for doneness. The chocolate frosting recipe should yield enough to generously frost a two-layer cake.

Storage & Freezing Tips: This cake stores beautifully. At room temperature (if it’s not too hot and humid), a tightly covered cake will stay fresh for 1-2 days. For longer storage, keep it in an airtight container in the refrigerator for 3-4 days. You can also freeze individual slices or the entire cake (unfrosted is best for freezing, then frost after thawing). Wrap slices tightly in plastic wrap and then foil, or place in a freezer-safe container. It will keep well for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions: This cake is phenomenal on its own, but it also pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. A sprinkle of flaky sea salt on top of the frosting can also enhance the chocolate flavor beautifully!

More Delicious Summer Recipes To Try

Gluten-Free Chocolate Chip Zucchini Bread

Gluten-Free Zucchini Cake with Brown Butter Cream Cheese Frosting

Gluten-Free Cookie Ice Cream Sandwiches

Recipe Card: Easy Gluten-Free Chocolate Zucchini Cake

Print

Gluten-Free Chocolate Zucchini Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• 
  Author: Emily Dixon, Sweets & Thank You
• 
  
  Total Time: 1 hour 10 minutes
• 
  
  Yield: 20 servings
• 
  
  Diet: Gluten Free

Print Recipe

Description

This easy Gluten-Free Chocolate Zucchini Cake recipe is so plush and delicious no one will guess it’s gluten-free. The moist, fudgy cake is perfectly complemented by a rich homemade chocolate frosting. This recipe is simple enough for beginner bakers and a fantastic way to utilize fresh summer zucchini!

---

Ingredients

For The Gluten-Free Chocolate Zucchini Cake:

• 1 cup neutral-tasting oil (vegetable oil, avocado oil, or canola oil)
• 1 cup (200 grams) granulated sugar
• 3/4 (150 grams) packed light or dark brown sugar
• 1/2 cup sour cream (or plain full-fat Greek yogurt)
• 5 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups shredded zucchini*, excess liquid squeezed out
• 1 3/4 cup (210 grams) gluten-free measure-for-measure flour blend (ensure it contains xanthan gum)
• 3/4 cup (62 grams) unsweetened natural cocoa powder (NOT Dutch-processed/dark)**
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (6 oz.) semi-sweet or dark chocolate chips

For The Luscious Chocolate Frosting:

• 1 1/4 cups (2.5 sticks) unsalted butter, softened to room temperature
• 3 1/2 cups (420 grams) powdered sugar, sifted (plus more, if needed for consistency)
• 3/4 cup (65 grams) unsweetened cocoa powder (natural or Dutch-processed)**
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream (plus more, if needed)
• Optional: 1-2 Tablespoons light corn syrup (for an extra glossy finish)

Cook Mode

Prevent your screen from going dark

---

Instructions

Part 1: Preparing The Moist Gluten-Free Chocolate Zucchini Cake

1. Preheat The Oven & Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Ensure it’s fully preheated before baking. Lightly grease a 9×13 inch metal baking pan with butter or cooking spray. Set aside.
2. Combine Wet Ingredients for Cake Batter: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk them together until smooth. Add the sour cream, vanilla extract, and eggs, then whisk again until the mixture is well blended and uniform.
3. Incorporate The Star Ingredient – Zucchini: Add the shredded zucchini (after thoroughly squeezing out all excess liquid using paper towels or a clean kitchen towel) to the wet mixture. Stir gently until just combined.
4. Add Dry Ingredients to the Mix: To the bowl, add the gluten-free flour blend, cocoa powder, baking soda, salt, and baking powder. Stir carefully, either by hand or with a mixer on low speed, until the dry ingredients are almost fully incorporated, leaving only a few streaks of flour. Avoid overmixing to keep the cake tender.
5. Fold In Chocolate Chips & Fill Pan: Gently fold in the chocolate chips until they are evenly distributed throughout the batter. Pour the cake batter into your prepared 9×13 inch baking pan and use a spatula to gently smooth the top.
6. Bake Your Delicious Zucchini Cake: Bake for 35-40 minutes, or until a wooden toothpick or cake tester inserted into the center of the cake comes out clean with no wet batter. A few moist crumbs are perfectly fine!
7. Cool Completely Before Frosting: Remove the cake from the oven and place it on a wire rack. Allow the cake to cool completely to room temperature before applying any frosting. This step is essential; a warm cake will melt your beautiful chocolate frosting, creating a messy result.

Part 2: Whisking Up The Rich Chocolate Frosting & Assembling The Cake

1. Beat The Softened Butter: In a large mixing bowl, add the softened butter. Using a hand mixer or stand mixer, beat on low speed for about 2 minutes until the butter is light, pale, and fluffy.
2. Mix In Remaining Frosting Ingredients: Add the powdered sugar, cocoa powder, salt, and vanilla extract to the bowl. Pour in the heavy cream. Mix on low speed for 30 seconds, then increase to medium speed and beat for about 1 minute, or until all ingredients are well combined and the frosting is smooth.
3. Adjust Frosting Consistency: Check the frosting’s consistency. If it’s too thick, add more heavy cream, one teaspoon at a time, until it reaches a spreadable consistency. If it’s too thin, add more powdered sugar or cocoa powder, one teaspoon at a time, until it thickens. The frosting should be easy to spread but hold its shape. For a glossy finish, you can stir in 1-2 tablespoons of corn syrup.
4. Decorate and Serve: Once the cake is completely cool, spread or pipe the rich chocolate frosting evenly over the top as desired.
5. Enjoy & Store: Slice and enjoy your delightful gluten-free chocolate zucchini cake immediately. Store any leftover cake covered tightly (or in an airtight container for individual slices) in the refrigerator for 3-4 days.

Notes

*Zucchini Preparation: It’s crucial to remove excess liquid from your grated zucchini. After grating, place the zucchini in several layers of paper towels or a clean kitchen towel and squeeze firmly to extract as much moisture as possible. This prevents the cake from becoming too wet and dense.

**Cocoa Powder Choices: For the cake batter, you MUST use regular (natural) unsweetened cocoa powder, NOT Dutch-processed or dark cocoa. Natural cocoa powder is acidic and reacts with the baking soda and baking powder to ensure the cake rises properly. Using Dutch-processed cocoa will affect the cake’s texture and rise. For the frosting, however, you have more flexibility; you can use either natural unsweetened cocoa or Dutch-processed cocoa. I personally prefer natural cocoa powder for its rich flavor in the frosting as well.

Layer Cake Option: Yes, you can absolutely make this into a beautiful layer cake! Divide the batter evenly between two greased and floured 9-inch round cake pans. Adjust the baking time to approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean. The provided frosting recipe yields enough for a two-layer cake.

Freezing Instructions: This cake freezes wonderfully! For best results, freeze the unfrosted cake. Once cooled, wrap it tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator overnight before frosting and serving. Frosted cake can also be frozen, but may have a slightly softer frosting texture upon thawing.

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Oven
• Cuisine: American