Gluten Free Chocolate Zucchini Cake
As if we needed another reason to love zucchini, this gluten free Chocolate Zucchini Cake makes zucchini impossible to resist!
Print
Pin
Calories: 257kcal
Equipment
Ingredients
Cake:
- 2 1/2 cups 337 grams gfJules® Gluten Free All Purpose Flour OR (275 grams) Nada Flour*
- 1/2 cup 54 grams unsweetened cocoa powder (natural, not Dutch processed)
- 3 teaspoons 9 grams baking powder
- 1 1/2 teaspoons 8 grams baking soda
- 1/2 teaspoon 3 grams salt
- 2 teaspoons 4 grams ground cinnamon (optional)
- 3/4 cup 6 ounces butter or vegan alternative Earth Balance® Buttery Sticks OR neutral oil like avocado oil or extra virgin olive oil (See Notes)
- 1 2/3 cups granulated cane sugar OR coconut palm sugar
- 3 eggs (or egg subs of choice – see my article**
- 2 teaspoons pure vanilla extract
- 2 tablespoons agave nectar honey OR raw coconut nectar
- 1 tablespoon orange juice or apple cider or other juice of choice
- 2 1/2 cups coarsely shredded zucchini approx. 1 1/2 ave. zucchini, not drained unless particularly wet
- 1/2 cup milk or non-dairy milk
Glaze (optional):
- 1 cup powdered sugar
- 1 1/2 tablespoons milk or non-dairy milk
- 1/2 teaspoon pure vanilla extract
- shaved milk chocolate or dark chocolate or chocolate chips optional
Instructions
- Preheat the oven to 350° F.
- Prepare a 10-inch tube or bundt pan by lightly oiling and dusting with gfJules Flour. Or, prepare a 9 x 13 baking pan the same way, and bake as a sheet pan.
- Wash and grate zucchini with skins on. If you have extra grated zucchini, measure it and bag it, then refrigerate or freeze for your next yummy zucchini recipe! If the zucchini is particularly wet, press lightly between paper towels, but do not squeeze all liquids out.
- Whisk together gfJules Flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
- Using an electric mixer (preferred), cream butter/Buttery Sticks and sugar until smooth and light,* at least 3-4 minutes. Add eggs or substitute to the butter and sugar mixture one at a time, beating well after each addition. Stir in vanilla, agave/coconut nectar, and juice. Lastly, stir in zucchini.
- Add the mixed dry ingredients and the milk alternately into the zucchini mixture until fully incorporated.
- Pour into prepared pan and bake in the preheated oven for about 50 minutes (test at 45 minutes) or until a skewer or cake tester inserted into center comes out clean. Cool in pan for 15 minutes; gently turn out onto a wire rack to cool thoroughly.
- Sprinkle confectioner's sugar over the cake to serve, or to make glaze, whisk together all the ingredients until smooth. Drizzle glaze over cake only after it has fully cooled.
Notes
*1 cup Nada Flour = 110 grams, so 2 1/2 cups Nada Flour = 275 grams
If using oil instead of butter/vegan butter, skip the creaming step and add oil together with sugar, eggs/sub, vanilla, agave and juice, mixing until combined. Then continue with recipe.
**For egg-free/vegan, reader Joanne S. used 3 TBS flaxseed meal mixed with 6 TBS hot water (steeped for 10 minutes) and 1 recipe Ener-G egg Replacer. Another option is to use 9 Tbs aquafaba.
Nutrition Facts
Gluten Free Chocolate Zucchini Cake
Serving Size
1
Amount per Serving
Calories
257
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Cholesterol
39
mg
13
%
Sodium
62
mg
3
%
Carbohydrates
47
g
16
%
Fiber
1
g
4
%
Sugar
45
g
50
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.