Cooking and Serving: 50 minutes | 1 9-inch cake
Ingredients
How to make the chocolate fudge frosting | More serving suggestions
Description
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 1 9-inch cake
Ingredients
Recipe tips
How to make the chocolate fudge frosting
More serving suggestions
Instructions
RECIPE INGREDIENTS
Fresh zucchini – This cake makes use of 3 whole cups of fresh grated.
Gluten free flour – I prefer Better Batter (always their classic rice.
flour-based blend) here, and be sure to measure reliable results.
Unsweetened cocoa powder – I use Dutch-processed cocoa powder, which is.
treated to neutralize the natural acid in natural cocoa powder; if you use.
natural cocoa powder, just add 1/8 teaspoon baking soda to rebalance. For a.
sweet zucchini recipe without the cocoa powder, try our gluten free zucchini.
Salt – Brings out flavors and balances the sweetness.
Baking powder – A chemical leavener that is responsible for most of the rise.
Granulated sugar – A sweetener and a tenderizer; don’t cut back as it’s not.
an especially sweet cake at all!
Light brown sugar – A sweetener and tenderizer, like granulated sugar, but.
adds depth of flavor and moisture from the molasses added to it.
Oil – The fat in this recipe is from a neutral, flavorless oil, that,.
together with cocoa powder, creates that deep chocolate flavor and mouthfeel.
Eggs – Eggs help bind the ingredients together and aid in the cake’s rise;.
yolks provide richness.
Vanilla extract – Bring out the chocolate flavor and adds depth.
Raw chocolate zucchini cake batter in square baking pan.
chocolate zucchini cake batter in square baking pan.
Baked chocolate zucchini cake in square baking pan.
chocolate zucchini cake in square baking pan.
WHAT YOU NEED TO MAKE THIS HEALTHY CHOCOLATE CAKE RECIPE.
You don’t need much equipment at all to make this zucchini cake. Beyond the.
ingredients in the recipe, the only equipment you need is:.
Mixing bowl and spoon.
Whisk to combine dry ingredients (or just a fork).
9-inch square (or round) baking pan.
Parchment paper to line the pan.
Spatula to scrape the batter into the baking pan and smooth it into an even.
RECIPE TIPS
DON’T TRY TO SUBSTITUTE THE GLUTEN FREE FLOUR BLEND.
When we’re baking gluten free with an “all purpose gluten free flour blend.
the blend always matters. I use and recommend Better Batter here, but any of the.
blends I discuss as all purpose gf blends on the blog (click that link in the.
previous sentence or in the recipe card where the flour blend is referenced).
Don’t try using a single-ingredient flour, such as almond flour or coconut.
flour, as they only work in recipes that are designed to be made with them.
SHRED YOUR ZUCCHINI TO A STANDARD GRATE SIZE
I find shredding zucchini to be easiest using a standard box grater, ideally one.
with a lid on the bottom, so it catches the shreds. Use the “coarse shred” size,.
which is usually the side of your grater with the largest repeating hole (as.
opposed to the slicer).
You can also shred your zucchini using a a food processor fitted with the.
shredder blade. If you’re going to use a food processor, then shred tons of.
zucchini, and store leftover in a freezer-safe zip top bag. Defrost, and bake!
Box grater with partially grated zucchini.
grater with partially grated zucchini.
DRAIN YOUR ZUCCHINI OF ITS LIQUID
Be sure to squeeze as much of the surface moisture from your shredded zucchini.
as you can. You can do this using a mesh nut milk bag or a tea towel (a kitchen.
towel with a flat weave)—just pile in the shredded zucchini and squeeze over the.
There will still be some moisture inside the vegetable, but since the amount of.
moisture in the vegetable can vary so much, squeezing out the moisture is the.
only way to make sure we’re all using the same ingredient.
BAKE YOUR GF ZUCCHINI CAKE ON THE MIDDLE RACK
For even baking, and don’t forget to preheat your oven and gauge your oven’s.
temperature using a standalone oven thermometer that you replace frequently.
Most ovens, including mine, run hot and out of calibration, which causes cakes.
to puff and then fall as they cool since they’re underbaked in the center.
DON’T OVERBAKE TO KEEP YOUR CHOCOLATE ZUCCHINI CAKE MOIST.
This is a very moist, tender gf cake, so your cake tester inserted in the center.
won’t come out completely clean. Test doneness as described in the recipe: when.
the center of the cake springs back when pressed gently in the center and a.
tester comes out with a few moist crumbs attached.
LET YOUR GF CHOCOLATE ZUCCHINI CAKE COOL COMPLETELY BEFORE FROSTING.
Frosting a warm cake will cause your frosting, or even a light dusting of.
powdered sugar, to melt right into the cake. You’ll still taste the topping, but.
you won’t see it—and it will lose its texture.
Fudge frosting on end of metal spatula and in glass jar.
frosting on end of metal spatula and in glass jar.
HOW TO MAKE THE CHOCOLATE FUDGE FROSTING
This chocolate frosting is completely optional here, but it’s such a good.
choice—and stays fresh in a sealed glass jar on the countertop for days. It’s.
made entirely without any sort of confectioners’ or powdered sugar, which makes.
it a nice option for a quick, fuss-free frosting. And it’s just so glossy and.
All you do is blend granulated sugar with evaporated milk (not sweetened.
condensed milk, and just 2/3 cup, so you won’t need a whole can of evaporated.
milk) to dissolve the sugar and ensure the frosting isn’t grainy. Then, melt 4.
ounces of chopped chocolate, and 4 tablespoons of unsalted butter, and blend.
As you blend, the frosting will thicken to a thick pudding-like consistency,.
like magic. You’ll know the frosting is ready when you can turn your blender.
upside down and it won’t move.
MORE SERVING SUGGESTIONS
I’d like to recommend that you enjoy a slice of this crazy delicious gluten free.
chocolate zucchini cake with some summer berries, like strawberries.
Since you’re only likely to be making this particular gluten free chocolate cake.
the summertime, you should go all the way. Here are some more suggestions:.
Try a different frosting, like strawberry sauce.
Make a healthy birthday cake with frosting and colorful sprinkles.
Dust lightly with with powdered sugar after the cake is completely cool, and.
serve with a dollop of fresh whipped cream.
Replace the chocolate chips with a different flavor of chips, like.
butterscotch or peanut butter chips (just be sure your brand is GF).
In testing this recipe, I made it so many times that I had an enormous backlog.
of cake in my kitchen. I ended up storing it, cut into bite-sized pieces, in.
sealed containers on the countertop for a full week. And it was only just.
beginning to taste a little dry on day 6.
CAN I FREEZE GLUTEN FREE CHOCOLATE ZUCCHINI CAKE?
Yes! For longer storage, you can freeze the whole, unfrosted cake, or freeze.
individual slices. Just wrap each tightly in freezer-safe wrap to avoid freezer.
burn, and defrost at room temperature. Frost before serving.
INGREDIENT SUBSTITUTIONS
Whenever I can, I like to provide you with as much information as possible on.
modifying this recipe to suit all of your individual dietary needs. These are.
educated guesses, though, since I haven’t actually made this recipe successfully.
in any way other than as it’s written in the actual recipe below.
DAIRY FREE
The only dairy in the cake recipe is the buttermilk. If you’re dairy-free, you.
can replace dairy buttermilk with a combination of half plain nondairy yogurt.
If you can have dairy, and you’re out of buttermilk or just don’t want to buy.
it, try using plain kefir or the half-plain-yogurt-half-milk trick, just with.
The fudge frosting on top is made with evaporated milk and butter, though. If.
you’re dairy free, you can leave the fudge frosting out, or try using coconut.
evaporated milk (Nature’s Charm is the brand I’ve seen) and vegan butter (Melt.
and Miyoko’s Kitchen brands are my favorite).
If you’re dairy-free, be sure that the chocolate chips and bittersweet chocolate.
you’re using are dairy free.
Since this recipe calls for 3 whole eggs, which is in dangerous territory for.
replacing eggs (my upper limit for egg replacement is usually 2). But it’s worth.
trying one “chia egg,” which is just a tablespoon of ground chia seeds mixed.
with 1 tablespoon of cool water until it gels per chicken egg.
One chia egg per actual egg, please. No flax eggs, though, please, which adds an.
VEGAN
Use the dairy free and egg free suggestions above, and use vegan sugars, made.
without use of bone char.
If you’d like a plainer version of this cake, without chocolate, there really.
isn’t a substitute for the chopped, melted chocolate and cocoa powder.
Instead, I have a recipe for gluten free zucchini cake.
tender texture—and it’s kind of a blank canvas for other flavors. Try it with.
the cream cheese frosting recipe in that link.
Fork resting in slice of chocolate cake.
resting in slice of chocolate cake.
FAQS
Why should I add zucchini to chocolate cake?
Zucchini adds lots of moisture to cake, tenderizing the crumb and ensuring a.
softness that you can’t beat. It also adds some fiber, which makes this a.
healthier cake than some.
Can you taste the zucchini?
No! The flavor of zucchini, even if you love it, would seem out of place in a.
sweet cake. This recipe has no zucchini flavor at all.
Is this a flourless chocolate zucchini cake recipe?
No! This cake is more of a “regular” gluten free cake, made with an all purpose.
gluten free flour blend. The zucchini doesn’t replace the flour, like the quinoa.
does in our quinoa chocolate cake.
melted chocolate does in our flourless chocolate cake.
Is this recipe for chocolate zucchini cake good for making a layer cake?
No, I don’t recommend making this as a layer cake, since it’s so incredibly.
moist that it doesn’t slice that cleanly. It’s best sliced into rustic squares,.
as a single layer cake.
Can I use this zucchini chocolate cake recipe to make cupcakes?
I haven’t tried this recipe as cupcakes, and I find that the best cupcakes call.
for dedicated cupcake recipes. If you decide to try baking the batter in muffin.
tins, please let us know how it turns out!
HOW TO MAKE GLUTEN FREE CHOCOLATE ZUCCHINI CAKE
GLUTEN FREE CHOCOLATE ZUCCHINI CAKE
Prep Time: 20 minutes mins.
Cook Time: 30 minutes mins.
Sneak veggies into everyone’s diet when you make this gluten free chocolate.
zucchini cake recipe. It’s so good, no one will know it’s gluten free and.
FOR THE CAKE
1 ½ cups (210 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blend info).
¾ teaspoon xanthan gum, omit if your blend already contains it.
½ cup (40 g) unsweetened cocoa powder, Dutch-processed preferred (if using.
natural, add 1/8 teaspoon baking soda).
½ teaspoon kosher salt.
1 ½ teaspoons baking powder.
¾ cup (150 g) granulated sugar.
3 tablespoons (41 g) packed light brown sugar.
2 ¾ cups (170 g) shredded zucchini, (from about 2 large or 3 medium.
FOR THE CAKE
1 ½ cups (210 g) all purpose gluten free flour blend.
(I used Better Batter; please click thru for appropriate blend info).
¾ teaspoon xanthan gum, omit if your blend already contains it.
½ cup (40 g) unsweetened cocoa powder, Dutch-processed preferred (if using.
natural, add 1/8 teaspoon baking soda).
½ teaspoon kosher salt.
1 ½ teaspoons baking powder.
¾ cup (150 g) granulated sugar.
3 tablespoons (41 g) packed light brown sugar.
2 ¾ cups (170 g) shredded zucchini, (from about 2 large or 3 medium.
Notes
* 6 tablespoons (84 g) neutral oil, (vegetable, canola, grapeseed, or peanut
* 1 teaspoon pure vanilla extract
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* 9 tablespoons (4.5 fluid ounces) buttermilk, at room temperature
* 4 ounces chocolate chunks or chips, (optional)
FOR THE FUDGE FROSTING
* ⅔ cup (5 ⅓ fluid ounces) evaporated milk
* 1 cup (200 g) granulated sugar
* 4 ounces bittersweet chocolate, melted
* 4 tablespoons (56 g) unsalted butter, melted
* Preheat your oven to 350°F. Grease and line a 9-inch square baking pan and
* In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking
powder and granulated sugar, and whisk to combine well.
* Add the brown sugar and mix to combine, breaking up any lumps in the brown
sugar and in the cocoa powder.
* Add the shredded zucchini, and mix to combine until the zucchini is fully
coated in the dry ingredients.
* Create a well in the center of the mixture and add the oil, vanilla, eggs,
and buttermilk. Mix to combine (the mixture will be thick but soft).
* Add the optional chocolate chips, and mix until they’re evenly distributed
throughout the cake batter.
* Transfer the batter to the prepared baking pan and spread it into an even
layer with a spatula.
* Place the pan in the center of the preheated oven and bake for about 30
* The cake is done when the cake springs back when pressed gently in the center
with a finger, and a toothpick inserted in the center comes out with a few
moist crumbs attached.
* Remove the cake from the oven and allow to cool in the pan for at least 20
minutes before slicing or frosting it.
MAKE THE FUDGE FROSTING (OPTIONAL).
* Place evaporated milk and sugar in a blender and blend for at least 1 minute,
or until the sugar is dissolved.
* Add the melted chocolate and butter to the mixture in the blender, and blend
for about another 1 minute, or until the mixture thickens to a pudding-like
* Store the frosting at room temperature in a sealed container until ready to
* Spread the fudge frosting on the cooled chocolate zucchini cake, slice into
squares with a serrated knife, and serve.
* Alternative serving suggestion: Slice the cooled cake into squares with a
serrated knife, and spread frosting on each slice right before serving.
How to prepare the shredded zucchini.
To drain zucchini of its moisture, shred it on a standard-size box grater, then
place it in a tea towel, wrap the towel around the zucchini, and squeeze with
your hands until the zucchini is no longer wet to the touch and forms clumps.
You can prepare the zucchini about 1 week ahead of time, and store it in a
well-sealed zip top bag in the refrigerator. Let it come to room temperature
before baking with it.
How much zucchini you will need.
You’ll begin with about 300 grams of shredded fresh zucchini, but the important
thing is that your cake have 170 grams of drained zucchini. Some zucchini begins
with more moisture, so you’ll need to begin with more zucchini to get 170 grams
of it fully drained of moisture.
Fudge frosting recipe adapted from Taste of Home
Originally published on the blog in 2013. In 2022, recipe simplified and cake
made more tender; fudge frosting new; photos, video and text mostly new.
Nutrition information is automatically calculated, so should only be used as an