Gluten-Free Zucchini Chocolate Cake

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After a bountiful harvest of zucchini from your garden, you are going to be looking for delicious zucchini recipes. This chocolate cake is so moist and chocolatey you won’t believe it’s gluten-free!

I created this recipe based on what I already had in my pantry and was aiming for a chocolate brownie. The result was more of a chocolate cake-brownie hybrid with the zucchini hardly noticeable but, it was absolutely delicious!

Gluten-Free Zucchini Chocolate Cake

Tools You’ll Need

• 8×11 Cake Pan
• Food Processor
• Mixer

Ingredients

• 2 cups shredded zucchini (with moisture squeezed out)
• 1/2 cup butter
• 1/2 cup chocolate chips
• 1 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup coconut sugar
• 1/2 cup almond flour
• 1 tbsp coconut flour
• 1 tablespoon arrowroot flour
• 1 tbsp cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 4 large eggs

Directions

1. Preheat oven to 350F.
2. Grease an 8 x 11 cake pan
3. Shred the zucchini and squeeze out the excess moisture. I have a mesh strainer that works well for this but, you could also place the shredded zucchini into the center of a clean dish towel and bring the corners together to make a pouch to squeeze the moisture out.
4. In a double boiler over medium heat, melt the butter and chocolate chips.
5. Add maple syrup and vanilla extract.
6. Stir until combined, remove from heat and let cool.
7. In a mixer stir together coconut sugar, flours, cocoa powder, salt, and baking soda until combined.
8. Slowly add chocolate to the mixer and stir until combined.
9. Add eggs one at a time ensuring each egg is fully incorporated before adding the next one (about 15 seconds).
10. Fold in shredded zucchini.
11. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
12. My husband loves this cake topped with vanilla ice cream.

Enjoy!