This Gluten Free Chocolate Zucchini Cake is a cake for even the non-zucchini lovers in your family. You will never know this cake as zucchini in it. And you will also never know this is gluten free.
It is moist and delicious. This is a cake you can serve anyone and they will enjoy it. Really it is that good.
Yield: 18 servings
Gluten Free Chocolate Zucchini Cake
Gluten free chocolate zucchini cake is so good no one will know that it is gluten free.
Prep Time
10 minutes
Cook Time
38 minutes
Total Time
48 minutes
Ingredients
- 1/2 cup butter
- 1/2 cup oil
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1 1/3 cups rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 cup baking cocoa
- 2 1/2 cups shredded/grated zucchini- I grate it pretty small using the small side of my grater.
- 1 cup chocolate chips
Chocolate Cream Cheese Frosting
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1/2 cup baking cocoa
- 1 teaspoon vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine and cream together butter, oil, and sugar.
- Add eggs, buttermilk, and vanilla. Mix well.
- Add in rice flour, potato starch, tapioca starch, baking soda, cinnamon, cloves, salt, and cocoa powder. Mix just until well combined.
- Stir in zucchini and chocolate chips.
- Spread into a greased 9x13 pan.
- Bake for 35-38 minutes.
- Let cake cool and frost with Chocolate Cream Cheese Frosting.
For Frosting
- Place butter and cream cheese in a mixing bowl beat until combined about 1 minute.
- Scrape down the sides and add cocoa and vanilla mix until combined. Add powdered sugar and mix until well combined.
- I beat for a couple of minutes. I think the texture is lighter if you beat for a few minutes.
- Frost cake and enjoy!
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 485Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 276mgCarbohydrates: 65gFiber: 2gSugar: 47gProtein: 4g
Nutritional values are approximate and aren't always accurate.
Thanks for this recipe Lynn! You are the best when it comes to GF cakes.
DID I miss the part of when to add the xantham gum? I assume it is added along with the dry ingredients. Thank you for the great ideas!
Yes you add it with the other dry ingredients.
Just made your gluten free chocolate zucchini cake in muffin ,glade I made it they are very good ,going to make some more ,still have some zucchini from my garden, Thanks !
I am so glad that you enjoyed it!!