Gluten-Free Chocolate Zucchini Cake
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This gluten-free chocolate zucchini cake is a healthy summer treat that you can feel good about eating. Such a delicious gluten-free dessert recipe!
We get lots of zucchini from our farm share every summer, and it’s one of those vegetables that my family just doesn’t love. Unless it’s wrapped inside a cake, that is.
I make this gluten-free chocolate zucchini cake all the time. It never lasts long, and I admit that I often end up eating more than my share. I just can’t seem to walk by this cake without taking a sliver. The texture and flavor are so good.
If you’d rather make muffins, these chocolate zucchini bites are very similar. And if you still have some zucchini left, try this carrot zucchini bread. Everyone will forget that they’re eating zucchini!
Gluten-Free Chocolate Zucchini Cake Tips
I like to use allergy-friendly chocolate chips in this chocolate zucchini cake. You can leave out the chocolate chips for an even healthier version.
Most gluten-free flour mixes should work well for this cake. You could also use regular flour or white whole wheat flour if you’d prefer a wheat version.
Gluten-Free Chocolate Zucchini Cake
Ingredients
- 2 1/4 cups gluten-free flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 2/3 cup maple syrup
- 1/3 cup applesauce
- 1/2 cup melted coconut oil
- 2 cups grated zucchini
- 1 1/2 cups chocolate chips divided
Instructions
- Preheat the oven to 350 degrees and grease a 9 by 13 inch baking pan.
- Sift the flour, cocoa powder, baking soda, and salt into a small bowl.
- In a large bowl, mix together the eggs, maple syrup, applesauce, and coconut oil. Stir in the zucchini.
- Add the dry ingredients to the large bowl. Stir together to combine. Stir 3/4 cups chocolate chips into the batter.
- Transfer the batter to the baking pan. Sprinkle the remaining 3/4 cup of chocolate chips on top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Price Breakdown
This recipe costs a total of $10.77 to make, or $.72 per serving. Try this chocolate zucchini cake for a delicious, guilt-free summer dessert.
Help! In the middle of making and I don’t know whether to drain the excess water from the zucchini!
Any suggestions?
Thanks in advance
You shouldn’t need to drain it unless it’s exceptionally wet. I hope it turned out well!
I found the batter a little too dense, probably because I didn’t have apple sauce so I added an extra egg and more maple syrup to get the right consistency. Mine took 55 minutes to bake. It was very chocolaty, but was decadently delicious. I found the consistency on mine a little more like a brown, but I was good with that.
I’ll be honest, the thought of a chocolate zucchini cake made me cringe at first, but this cake looks so rich and chocolatey and fudgey that I’ll have to try it out soon!