Name: Gluten Free Chocolate Zucchini Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: American
Ingredients: ⅔ cup evaporated milk (5 ⅓ fluid ounces); 1 cup granulated sugar (200 g); 4 ounces bittersweet chocolate, melted; 4 tablespoons unsalted butter, melted (56 g); 1 ½ cups all-purpose gluten-free flour blend (210 g); ¾ teaspoon xanthan gum (omit if your flour blend already includes it); ½ cup unsweetened cocoa powder, Dutch-processed preferred (if using natural, add 1/8 teaspoon baking soda) (40 g); ½ teaspoon kosher salt; 1 ½ teaspoons baking powder; ¾ cup granulated sugar (150 g); 3 tablespoons packed light brown sugar (41 g); 2 ¾ cups shredded zucchini (from about 2 large or 3 medium zucchini), drained of liquid (See Recipe Notes) (170 g); 6 tablespoons neutral oil (vegetable, canola, grapeseed, or peanut oil all work fine) (84 g); 1 teaspoon pure vanilla extract; 3 eggs, at room temperature, beaten (150 g (weighed out of shell)); 9 tablespoons buttermilk, at room temperature; 4 ounces chocolate chunks or chips (optional)

What Makes This Gluten Free Chocolate Zucchini Cake So Special?

Moist Texture Without Gluten

One of the biggest challenges in gluten-free baking is achieving a moist, tender texture. This cake uses shredded zucchini, a natural moisture booster, which keeps the crumb soft and fudgy without falling apart. Unlike many dry gluten-free desserts, this one stays moist for days—no weird textures or chalky aftertaste.

Table of Contents

Zucchini – The Secret Ingredient

Why zucchini? It melts into the batter, adding moisture and subtle richness. There’s no vegetable taste, just pure, deep chocolate flavor. Plus, it’s a smart way to add nutrients like vitamin C and potassium to your dessert.

No Complex Gluten-Free Mixes Required

The recipe uses a basic all-purpose gluten-free flour blend, such as Better Batter, which simplifies the process. No need to combine multiple flours or starches. If your blend includes xanthan gum, you can skip that step, making it even easier.

Optional Chocolate Chunks for Extra Indulgence

Want to elevate it further? Add chocolate chips or chunks to the batter for gooey pockets of chocolate in every bite. It’s optional, but highly recommended for chocoholics.

Recipe Ingredients for Gluten Free Chocolate Zucchini Cake

Fresh zucchini

This cake makes use of nearly 3 full cups of fresh, grated zucchini, about 2¾ cups once drained. It adds natural moisture and blends seamlessly into the batter without leaving a veggie taste behind.

Gluten free flour

I prefer using Better Batter, especially their classic rice flour-based blend. For best results, always measure by weight (210 g), not volume—this ensures your cake turns out just right every time.

Unsweetened cocoa powder

Choose Dutch-processed cocoa powder for a deep, smooth chocolate flavor—it’s been alkalized to reduce natural acidity, resulting in a more mellow taste. If you’re using natural cocoa powder instead, add 1/8 teaspoon of baking soda to maintain the proper balance.
Check out Gluten-Free Raspberry Crumble Bars for another delicious cocoa-free gluten-free dessert.

Salt

A touch of kosher salt helps enhance and balance the sweetness while making the chocolate flavor shine.

Baking powder

This is the cake’s main leavener and helps create lift and tenderness in the final bake. Use 1½ teaspoons for a light yet rich crumb.

Granulated sugar

Not overly sweet, this cake uses ¾ cup of white sugar to keep things balanced. It also helps tenderize the cake structure.

Light brown sugar

Adding 3 tablespoons of light brown sugar gives the cake a warm, caramel-like depth from the molasses, plus a little extra moisture.

Oil

The recipe uses 6 tablespoons of a neutral oil; options include vegetable, canola, grapeseed, or peanut oil, so the flavor stays clean and doesn’t overpower the other ingredients. This fat source helps produce a smooth, velvety crumb when combined with cocoa.

Eggs

You’ll need 3 large eggs at room temperature. They help bind the ingredients, provide structure, and contribute richness from the yolks.

Vanilla extract

Adding 1 teaspoon enhances the chocolate flavor and introduces a subtle layer of aromatic depth for a more complex taste.

Optional: Chocolate chunks or chips

If you want a little extra indulgence, toss in 4 ounces of chocolate chunks or chips before baking. They melt into the cake for gooey chocolate pockets throughout.

How to Make the Fudge Frosting (Optional but Recommended)

Why This Fudge Frosting Works So Well

This easy fudge frosting is rich, smooth, and takes your Gluten Free Chocolate Zucchini Cake to the next level. It has a creamy texture, deep chocolate flavor, and sets beautifully at room temperature, just like old-school fudge frosting from a bakery.

Simple Ingredients, Big Flavor

To make the frosting, you’ll need:

⅔ cup evaporated milk
1 cup (200 g) granulated sugar
4 oz bittersweet chocolate, melted
4 tablespoons (56 g) unsalted butter, melted

These ingredients combine into a thick, glossy topping that spreads easily but firms up nicely.

Step-by-Step Instructions

Step 1: Blend Milk and Sugar

Pour the evaporated milk and granulated sugar into a blender. Blend for 1 full minute, or until the sugar is fully dissolved. This step is key to avoiding a grainy texture.

Step 2: Add Melted Chocolate and Butter

Pour in the melted bittersweet chocolate and melted butter. Blend again for another 1 minute, or until the frosting thickens to a pudding-like consistency.

Step 3: Store or Use

The frosting can be used right away or stored at room temperature in a sealed container. It stays spreadable for hours but eventually sets with a slight fudge-like finish.

Serving Suggestions for Gluten Free Chocolate Zucchini Cake

Classic Slice with Fudge Frosting

The most popular way to serve this cake is simple—just spread the fudge frosting over the cooled cake and slice it into neat squares. Use a serrated knife to get clean edges, especially if you’ve chilled the cake slightly.

Frost Just Before Serving (Optional Style)

If you prefer a crisp edge or want to store the cake longer, skip frosting the entire cake. Instead, frost each slice individually right before serving. This keeps the texture intact and prevents sogginess if stored.

Pair with Fresh Berries or Whipped Cream

Add a few fresh raspberries, strawberries, or a dollop of whipped cream to brighten the plate. The fruit’s tartness perfectly balances the richness of the chocolate, creating a well-rounded and satisfying flavor contrast.

Add a Scoop of Ice Cream

For an extra treat, serve with vanilla bean or dairy-free chocolate ice cream. The contrast of warm cake and cold ice cream is always a crowd-pleaser.

For Kids or Parties

Slice into mini squares and finish each one with a drizzle of frosting or a touch of melted chocolate for an elegant, bite-sized treat. These bite-sized pieces make perfect party snacks or lunchbox treats.

Storage Tips to Keep It Fresh

Room Temperature Storage

If you’re not using frosting or only lightly topping individual slices, you can store the Gluten Free Chocolate Zucchini Cake covered at room temperature for up to 2 days. Just keep it in an airtight container or tightly wrapped with foil or plastic wrap to prevent it from drying out.

Refrigerator Storage

For frosted cake or extended storage, refrigerate the cake to keep it fresh, it will stay good for up to 5 days. Let it sit at room temperature for 10–15 minutes before serving so it softens a bit for the best texture and flavor.

Freezer-Friendly Option

Yes, this cake freezes beautifully! To freeze:

Let the cake cool completely (before frosting).
Slice into portions or keep it whole.
Wrap tightly in plastic wrap and then foil.
Store in a freezer-safe bag or container.

It freezes well and can be stored for up to 2 months; just wrap it tightly to preserve freshness. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Can You Freeze with Frosting?

You can freeze it frosted, but the texture may change slightly. If you want the best result, freeze the cake unfrosted and add the topping after thawing.

Ingredient Substitutions for Dietary Needs and Preferences

Gluten-Free Flour Alternatives

If you don’t have Better Batter, you can use another gluten free all-purpose flour blend. Just make sure it includes xanthan gum or add ¾ teaspoon separately. Avoid single flours like almond or coconut flour alone; they won’t work in this cake without major changes.

Dairy-Free Options

To make this cake completely dairy-free:

Use a non-dairy buttermilk substitute (like almond milk + 1 tsp vinegar or lemon juice).
For the frosting, use dairy-free butter and coconut evaporated milk (or any thick, unsweetened non-dairy milk).

No Eggs? Try These Replacements

If you’re baking egg-free, replace each egg with:

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins)

Or use store-bought egg replacer like Bob’s Red Mill

Note: Egg-free versions may be slightly denser but still tasty and moist.

No Brown Sugar?

Substitute white sugar + ½ tsp molasses per tablespoon of brown sugar to mimic the same moistness and flavor.

Oil Substitutions

Don’t have neutral oil? You can use:

Light olive oil, sunflower oil, or even melted coconut oil can be used as alternatives
Avoid butter, which may firm up and make the cake less moist

Fork resting in slice of chocolate cake — A Slice of Gluten Free Chocolate Zucchini Cake

FAQs About Gluten Free Chocolate Zucchini Cake

What’s the key to achieving moist gluten-free baked goods?

Why do people put zucchini in chocolate cake?

Do you need xanthan gum in gluten free cakes?

Why did my gluten-free cake turn out gummy?

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How to make gluten free chocolate zucchini cake

Yield: 1 9-inch cake