Before summer ends I wanted to make sure to share my recipe for Gluten Free Chocolate Zucchini Bundt Cake.
This recipe is a new favorite gluten free cake recipe. It is so good!
It is one of those recipes that no one will be able to tell is gluten free.
I know I say that a lot, but it really is true with most of my recipes. One of my main goals when adapting a recipe is for it to taste so good that you can’t tell that it is gluten free.
My husband and son do not eat gluten free. I want my recipes to be food that they enjoy too. That means both gluten free and non gluten free can enjoy them.
This gluten free chocolate zucchini bundt cake is an example of that. This is a recipe you can serve both regular and gluten free eaters. It is a recipe everyone will enjoy.
This recipe is also great if you are someone who loves to garden because gardeners usually have plenty of zucchini during the summer.
Ingredients
This recipe uses individual gluten-free flours. You can use a gluten-free blend in place of the gluten-free flours and xanthan gum, but the results really are better if you make the cake as directed.
- white rice flour
- potato starch
- tapioca starch
- dutch process cocoa
- baking soda
- salt
- xanthan gum
- eggs
- oil
- brown sugar
- vanilla extract
- zucchini
- gluten free chocolate chips
- powdered sugar
- water or milk
More Gluten Free Zucchini Recipes
- Gluten Free Dairy Free Zucchini Bread
- Chocolate Gluten Free Zucchini Bread
- Zucchini Pizza
- Chocolate Zucchini Baked Oatmeal – Use gluten free oats
Gluten Free Chocolate Zucchini Bundt Cake
A delicious gluten free zucchini recipe.
Ingredients
- 3/4 cup white rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1 cup dutch process cocoa
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 4 eggs
- 1 cup oil
- 1 1/2 cups brown sugar
- 2 teaspoon vanilla extract
- 3 cups shredded zucchini, I used the smaller side of the grater for finer zucchini
- 2 cups gluten free semi sweet chocolate chips
Glaze
- 1 cup powder sugar
- 1 tablespoon cocoa powder
- 1/2 tablespoon to 1 tablespoon milk or water
Instructions
- Preheat oven to 350 degrees.
- Grease a bundt pan and set aside.
- In a bowl whisk together rice flour, potato starch, tapioca starch, cocoa, baking soda, salt, and xanthan gum. Set aside.
- In another bowl stir together eggs, oil, brown sugar, and vanilla. Stir until well combined.
- Stir dry ingredients into wet ingredients. Stir just until combined.
- Stir in shredded zucchini and chocolate chips.
- Pour batter into prepared loaf pan.
- Bake for 55-60 minutes or until toothpick inserted into the center comes out clean.
- Let cool in pan for a few minutes then remove to wire rack to cool.
- Once the cake is cool combine 1 cup of powdered sugar and 1 tablespoon of cocoa.
- Whisk in milk or water, adding more as needed for desired texture.
- Drizzle over cake.
Notes
A gluten free flour blend can be used in place of the individual flours and xanthan gum, but the results will be better when made as written.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 23gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 47mgSodium: 254mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 6g
Nutritional values are approximate and aren't always accurate.
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