Delicious Chocolate Zucchini Cake Recipe for You!
Welcome to my gluten-free and dairy-free Chocolate Zucchini Cake recipe! As a nutritionist and food blogger, I always strive to create recipes that don’t sacrifice taste for health. This cake is no exception – it’s moist, chocolatey, and full of shredded zucchini goodness.
Using fresh zucchini in this recipe adds natural sweetness and moisture, making it the perfect base for a gluten-free chocolate cake. Plus, it’s a great way to sneak in some veggies into your diet (and even into your kid’s diet without them noticing!).
In addition to being gluten-free and dairy-free, this cake is also customizable to fit your dietary needs. Whether you’re vegan or low-carb, the substitution options are endless. Plus, with the addition of chopped walnuts, each bite has a satisfying crunch that complements the smoothness of the chocolate cake.
Get ready to indulge guilt-free with this delicious and healthy Chocolate Zucchini Cake!
Why You’ll Love This Recipe
Are you looking for a delicious and healthy dessert? Look no further, because this gluten-free chocolate zucchini cake is sure to satisfy all of your cravings. Not only is this recipe free of gluten, but it’s also dairy-free, making it perfect for those with dietary restrictions.
But what makes this cake so special? For starters, it’s packed with fresh zucchini, adding moisture and nutrients to every bite. Plus, the addition of cocoa powder gives it a rich chocolate flavor that’s sure to satisfy any sweet tooth.
But the benefits don’t stop there. This recipe also calls for almond flour and coconut sugar, which are healthier alternatives to traditional wheat flour and processed sugars. And let’s not forget about the walnuts, which add a satisfying crunch and nutty flavor while providing omega-3 fatty acids.
This chocolate zucchini cake is not only delicious but also versatile. It can be enjoyed on its own, or paired with fresh fruit or a dollop of whipped cream for an extra indulgent treat. Plus, it can be made ahead of time and stored in the fridge or freezer for easy snacking throughout the week.
And if you thought things couldn’t get any better, this recipe can easily be turned into muffins or bread by adjusting the baking time and cooking method. The possibilities are endless!
So why settle for boring desserts when you can indulge in a moist and flavorful gluten-free chocolate zucchini cake? Trust me; your taste buds (and your body) will thank you.
Ingredient List
Let’s take a look at the ingredient list for our delicious Chocolate Zucchini Cake! You will find that this gluten-free recipe is made with nutritious and flavourful ingredients that cater to people who are gluten-free, dairy-free or vegan. In fact, zucchini is one of the star ingredients in this recipe, adding moisture and texture to the cake. Here’s what you’ll need:
Dry Ingredients:
- 2 cups (240g) gluten-free all-purpose flour
- ¾ cup (85g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Wet Ingredients:
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) milk of your choice
- ½ cup (120ml) water
- 1 tablespoon (15ml) vanilla extract
- ½ cup (113g) melted butter or coconut oil
Other Ingredients:
- 1 and â…“ cups shredded zucchini
- ¾ cup (85g) chopped walnuts
You may also choose vegan ingredients such as using almond milk instead of regular milk, vegan butter as a substitute for regular butter or palm oil/coconut oil instead of vegetable oil. You may use brown sugar as a cane sugar alternative.
Note: If you prefer low-carb options, you can try swapping all-purpose flour with rice flour or almond flour.
Baking Tips:
When making this gluten free chocolate zucchini cake, measuring accurately is essential to get great results. Make sure to measure each ingredient properly using measuring spoons and a kitchen scale if possible. Also, remember to sift all dry ingredients before proceeding with the recipe to prevent any lumps in your cake mixture.
The Recipe How-To
To start making our chocolate zucchini cake, we’ll need to preheat our oven to 350°F (175°C). Then, let’s grease a 9×5-inch loaf pan with butter or cooking spray and set it aside.
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the following dry ingredients:
- Gluten-free all-purpose flour (1 cup)
- Unsweetened cocoa powder (3/4 cup)
- Coconut sugar (3/4 cup)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Xanthan gum (1 teaspoon) – this is used as a binding agent instead of gluten
Make sure that all ingredients are evenly distributed.
Step 2: Mix the Wet Ingredients
In another mixing bowl, whisk the following wet ingredients until they are well combined:
- Large eggs (2 pieces)
- Butter, melted and cooled (½ cup)
- Milk of your choice (½ cup)
- Water (¼ cup)
- Vanilla extract (1 teaspoon)
Then, stir in the shredded zucchini.
Step 3: Combine Both Mixtures
Now, add the wet mixture into the dry mixture and mix until no dry spots remain. Then, add in chopped walnuts if you want more texture in your cake.
Step 4: Bake The Cake
Pour the batter into the prepared loaf pan, smooth out the top, and sprinkle some additional chopped walnuts over it. Bake for about 55 minutes or until a toothpick or cake tester inserted into the center comes out clean.
Step 5: Serve Your Delicious Chocolate Zucchini Cake!
Remove from oven and cool for 10 minutes in the pan. Then, remove it from the pan and let it cool completely. Once it’s cool, slice and serve your mouthwatering chocolate zucchini cake with your preferred beverage or toppings such as whipped cream or caramel sauce. Enjoy!
Substitutions and Variations
Don’t let the term “gluten-free” scare you away from trying out this delicious chocolate zucchini cake recipe! While it is tailored to those who are avoiding gluten, that doesn’t mean it can’t be modified to suit different dietary preferences or allergies. Here are some potential substitutions and variations to consider:
– Flour Alternatives: If you don’t have gluten-free flour on hand, you can try using almond flour, rice flour, or oat flour instead. Keep in mind that these may alter the texture and taste slightly.
– Milk Substitutes: To make this recipe dairy-free, simply swap out the milk for a non-dairy alternative like almond milk or coconut milk. You could even try using fruit juice for a unique flavor twist!
– Egg-Free Variations: If you’re vegan or allergic to eggs, you can still make this cake by using an egg substitute like flax or chia seeds mixed with water. Or, you could try using applesauce or pureed bananas instead.
– Alternative Sweeteners: For a lower glycemic option, you could use coconut sugar or brown sugar instead of regular white sugar. You could also experiment with liquid sweeteners like honey or maple syrup.
– Nut and Seed Additions: Add some crunchy texture and healthy fats to your cake by mixing in chopped walnuts, pecans, or sunflower seeds. You could even sprinkle some sesame seeds on top for a fun visual effect!
Don’t be afraid to get creative with your substitutions and variations – that’s part of the fun of cooking! Just remember to keep track of any changes you make so you can reproduce your modifications in the future if desired.
Serving and Pairing
Let me tell you a little bit about serving and pairing this delicious chocolate zucchini cake. This moist gluten-free cake is perfect for afternoon tea, a dessert after dinner, or even as a breakfast treat! The zucchini adds moisture to the cake, making it yummy and delectable.
You can pair this rich and decadent cake with coffee, tea, or a tall glass of cold almond milk. I recommend sprinkling toasted walnuts over the top to give your palate some crunchiness and contrasting textures.
If you’re entertaining guests, consider slicing the cakes into smaller servings and placing them onto a decorative platter. You can add in some fresh raspberries or strawberries for an extra pop of flavor and color.
This chocolate zucchini cake is also versatile enough to enjoy as part of your daily baking endeavours. You can make it into muffins or loaf-styles to take with you as a snack.
If you prefer to make it dairy-free or vegan-friendly, simply substitute the butter with coconut oil and use flax eggs instead of chicken eggs. Don’t miss out on this mouth-watering dessert; Everyone loves it! Pair it any way you like-it will be just as divine!
Make-Ahead, Storing and Reheating
Chocolate Zucchini Cake is perfect for make-ahead meals, especially if you are planning to have it for breakfast or as a snack. You can store this cake in an airtight container placed in the refrigerator for up to 5 days. To prevent the cake from drying out, consider wrapping it in plastic wrap.
If you’re planning to bake ahead of time, simply make the recipe and let it cool to room temperature before storing it. You can reheat your cake easily by cutting a slice and placing it on a plate. Heat the slice in a microwave for about 10-15 seconds and serve warm with some milk or coffee.
This moist gluten-free cake also freezes well. To freeze, cool the cake completely and wrap it tightly in plastic wrap or aluminum foil. Then place it inside an airtight container or plastic bag and store in the freezer for up to 3 months.
When you’re ready to serve, thaw your cake overnight in the fridge before unwrapping it. You can also leave your cake at room temperature for around an hour before slicing.
The flavor of the chocolate zucchini cake develops more over time, making it perfect for storing and reheating. Its rich chocolate flavor and moist texture will surely satisfy even the pickiest eaters in your family. This versatile and easy-to-follow recipe can be enjoyed any time of day or as a special dessert during gatherings with family and friends. Just follow these simple storage tips to keep your Chocolate Zucchini Cake fresh and delicious every time!
Tips for Perfect Results
As a food blogger and nutritionist, I’ve learned a few tricks over the years to ensure perfect results when baking cakes. Here are some tips for making sure your chocolate zucchini cake turns out moist, chocolaty, and delicious every time.
1. Use Fresh Zucchini
When making chocolate zucchini cake, it’s important to use fresh zucchini. Make sure your zucchini is firm and not too large. Large zucchinis tend to be less flavorful and can make the cake too watery.
2. Squeeze Out Excess Moisture from Zucchinis
After shredding the zucchini, allow it to rest in a colander or fine mesh sieve for around 10-15 minutes. Then with gentle pressure, squeeze out any excess moisture using your hands or cheesecloth.
3. Don’t Overmix The Batter
When mixing the batter ingredients together, it’s important not to overmix them. Overmixing causes air bubbles to form which might make the cake turn out dry and dense.
4. Use Room Temperature Ingredients
Using room temperature ingredients for baking helps in creating an even texture of cakes, including this chocolate-zucchini flavored dessert.
5. Add Chocolate Chips
If you want to add an extra level of decadence to your chocolate zucchini cake, sprinkle some dark chocolate chips on top before baking. This will give your cake that picture-perfect appearance as well as adding an extra layer of flavor.
6. Allow The Cake To Cool Before Frosting
It’s important to allow the cake to cool completely before frosting it. Applying frosting on warm cakes can melt it and create a mess. Plus, allowing the cake to cool helps the frosting stick better without dripping off.
7. Experiment with Gluten-Free Flours
Don’t be afraid to experiment with different flours like rice flour or almond flour when making gluten-free chocolate zucchini cake if you have dietary restrictions like celiac disease, lactose-intolerance, or gluten intolerance.
8. Use Cupcake Liners for Muffins or Cupcakes Variation
If you want to make chocolate zucchini muffins or cupcakes from this recipe, ensure to line the muffin tin with parchment paper / liners to avoid sticking and quick removal of the finished product. With these tips, your chocolate zucchini cake will be irresistible every time you bake it—it’s an easy and tasty way to add more vegetables to your diet!
Bottom Line
With this delicious and healthy chocolate zucchini cake recipe, you can finally indulge in your sweet tooth without any guilt. This recipe is not only gluten-free, dairy-free, and healthy, but it’s also moist, rich, and chocolaty.
By using high-quality ingredients such as shredded zucchini, almond flour, coconut sugar, unsweetened cocoa powder, and walnuts, you’ll ensure that every bite of this cake is packed with nutrition and flavor.
You can serve this cake at any occasion from birthday parties to potluck dinners. It pairs well with a cup of milk or coffee for breakfast or as a dessert after dinner. You can store it in an airtight container for up to five days or freeze it for up to a month for later use.
Whether you’re following a vegan, keto or low-carb diet, this chocolate zucchini cake recipe can accommodate all your dietary needs. By substituting eggs with flax eggs or using sugar substitutes such as cane sugar or brown sugar, you can easily customize the recipe to your liking without compromising its taste.
So what are you waiting for? Whip up this best zucchini cake ever recipe today and enjoy a mouth-watering treat that’s both delicious and healthy for you!
Chocolate Zucchini Cake - Gluten Free Recipe
Ingredients
- 1 cup rice flour
- 1 1/4 cups white bean flour
- 2 teaspoons xanthan gum
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons orange peel, grated
- 2 cups zucchini, grated
- 1/2 cup milk or 1/2 cup water
- 1 cup walnuts, pieces
Instructions
- Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
- Combine the first 8 ingredients in a bowl; set aside.
- In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
- Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
- Pour batter into prepared pan.
- Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
- Turn out of pan and cool completely on a wire rack.
Add Your Own Notes
Nutrition
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