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
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 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Gluten-Free Chocolate Zucchini Cake 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.
Emily says
Does the recipe require xanthan gum?
Annemarie says
My gluten-free flour mix does include xanthan gum, but the recipe doesn’t require it. You can use any gluten-free flour you like.
Emily says
Thanks! I look forward to trying this recipe!
Annemarie says
Let me know how it turns out! You could also try using flax eggs (mix one tablespoon of flaxseed meal with 2 1/2 tablespoons of water per egg).
Melissa Griffiths says
This cake looks so delicious! And dangerous…I’m like you – I can’t walk by without sneaking a bite!