Gluten-Free Zucchini Chocolate Cake
Prep Time: 15 mins | Cook Time: 35-40 mins | Servings: 12
Ingredients:
Dry Ingredients:
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1 ½ cups (180g) gluten-free 1:1 flour blend (like Bob’s Red Mill or King Arthur)
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½ cup (40g) unsweetened cocoa powder
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp instant espresso powder (optional, enhances chocolate flavor)
Wet Ingredients:
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2 large eggs, room temp
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¾ cup (150g) granulated sugar (or coconut sugar)
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½ cup (100g) light brown sugar, packed
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½ cup (120ml) neutral oil (avocado, coconut, or vegetable)
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1 tsp vanilla extract
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1 ½ cups (150g) shredded zucchini, excess moisture squeezed out
Mix-Ins:
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½ cup (90g) dark chocolate chips (ensure GF if needed)
Optional Toppings:
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Powdered sugar, chocolate ganache, or whipped cream
Instructions:
1️⃣ Prep: Preheat oven to 350°F (175°C). Grease an 8×8″ or 9″ round pan, or line with parchment paper.
2️⃣ Dry Mix: Whisk together GF flour, cocoa powder, baking soda, baking powder, salt, and espresso powder (if using). Set aside.
3️⃣ Wet Mix: In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth. Fold in shredded zucchini.
4️⃣ Combine: Gradually add dry ingredients to wet, mixing until just combined (don’t overmix). Stir in chocolate chips.
5️⃣ Bake: Pour batter into the pan. Bake 35-40 mins (until a toothpick comes out clean). Cool 15 mins before slicing.
6️⃣ Serve: Dust with powdered sugar, drizzle with melted chocolate, or enjoy as-is!
Pro Tips:
✅ Zucchini Prep: After shredding, squeeze out excess water with a towel to avoid a soggy cake.
✅ Extra Fudgy? Add ¼ cup more chocolate chips to the batter!
✅ Dairy-Free? Use dairy-free chocolate chips.
This cake stays super moist for days (thanks, zucchini!) and is a sneaky way to eat veggies.