Gluten-Free Zucchini Chocolate Cake
A super chocolatey, dairy-free Gluten-Free Chocolate Zucchini Cake that’s packed with zucchini! This a great recipe that uses all the zucchini that’s currently in the market or your garden.
Easy Chocolate Zucchini Cake Recipe
Chocolate and zucchini is a classic if unexpected pairing for cake, and this gluten-free chocolate zucchini cake ticks all the boxes: a dense, moist cake, loads of chocolate, and a lovely hint of vegetables. It’s a great way to use up all that squash that’s bursting out of your garden in late summer.
I’ve written about chocolate zucchini cakes before here but this is the first time I’ve made one gluten-free. I used a straight 1:1 swap of teff flour for the all-purpose flour and added a bit more moisture in the form of coconut milk to hydrate the batter since as we know, gluten-free bakes can have a tendency to be drier. Feel free to use an all-purpose gluten-free blend if you prefer.
The magic of gluten-free chocolate zucchini cake is that you’d hardly know there is any zucchini in it — not necessarily a good thing in my opinion, because I like zucchini. But for those who may not (ahem, my kids), it’s a lovely way to get in some veggies whilst also enjoying chocolate cake. The zucchini brings tenderness and moisture to the cake, especially appreciated, as mentioned above, in a gluten-free cake.
Why You’ll Love It
Chocolate zucchini cake is a classic! Here’s why you’ll love it:
- Just one gluten-free flour is needed. Yes! You only need one flour – teff flour – to make this cake!
- So chocolatey. As its name implies, gluten-free chocolate zucchini cake is so chocolatey and delicious.
- Great way to use zucchini. If you’re a gardener, you may be looking for a way to use up all your summer squash! This cake is perfect.
What You Need for Chocolate Zucchini Cake
Here’s a quick overview of what you’ll need to make this gluten-free chocolate zucchini cake. You’ll find the full ingredient amounts and instructions in the recipe card at the end of this post.
- Teff flour
- Unsweetened cocoa powder
- Baking soda and baking powder
- Fine sea salt
- Coconut sugar
- Maple syrup
- Olive oil
- Coconut milk
- Vinegar
- Eggs
- Pure vanilla extract
- Shredded zucchini
How to Make Gluten Free Zucchini Chocolate Cake
Follow along with my method below for making this chocolate zucchini cake:
- Prepare the pan. Lightly grease a springform or tube pan with olive oil. Line the springform pan with parchment paper, if using.
- Whisk together dry ingredients. In a medium bowl, whisk together the teff flour, cocoa powder, baking soda, baking powder, and salt.
- Mix together the wet ingredients and add in the dry. In a large bowl, whisk together the coconut sugar, maple syrup, and olive oil. Add the coconut buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet, stirring until they are just incorporated and evenly moistened.
- Heat the oven. Pour batter into the prepared pan and preheat the oven to 350° F. Let the batter rest while the oven heats.
- Bake the cake. Place cake in the oven and bake for about 40-45 minutes, until a toothpick inserted comes out clean. Remove from the oven and let the cake cool in the pan for about 20 minutes, then turn out on a wire rack to cool completely.
Substitution Suggestions
It’s easy to make substitutions in this recipe! Here’s how:
- Teff flour – Try oat or buckwheat flour for the teff flour or your favorite 1:1 all-purpose gluten-free flour blend
- Coconut sugar – Use brown sugar.
- Maple syrup – Try cane sugar.
Storage Options
Store the cake, well covered or wrapped in plastic, in the fridge for up to 5 days. Serve cold or at room temperature.
Gluten-Free Chocolate Zucchini Cake
Ingredients
- 1 ¾ cups/350 g teff flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp fine sea salt
- 1 cup coconut sugar
- ½ cup maple syrup
- ½ cup olive oil
- ⅔ cup coconut milk + 3 teaspoons vinegar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 cups shredded zucchini
Instructions
- Lightly grease a springform or tube pan with olive oil. Line the springform pan with parchment paper, if using.
- In a medium bowl, whisk together the teff flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the coconut sugar, maple syrup, and olive oil. Add the coconut buttermilk, eggs, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet, stirring until they are just incorporated and evenly moistened.
- Pour batter into the prepared pan and preheat the oven to 350° F. Let the batter rest while the oven heats.
- Place cake in the oven and bake for about 40-45 minutes, until a toothpick inserted comes out clean. Remove from the oven and let the cake cool in the pan for about 20 minutes, then turn out on a wire rack to cool completely.
- Cake will keep, well wrapped in the fridge, for up to 5 days.