Gluten-Free Chocolate Zucchini Cake

A chocolate bundt cake with chocolate drizzle on top.

Gluten-Free Chocolate Zucchini Cake

This rich Gluten-Free Chocolate Zucchini Cake is a one-bowl recipe that uses fresh zucchini, wholesome almond flour, quality cocoa powder, and unrefined coconut sugar for a healthier treat. Dairy-free.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 174kcal

Author Tessa

Ingredients

4 tablespoons coconut oil melted
3 large eggs room temperature
½ cup coconut sugar
½ cup +1 tablespoon cocoa powder (I use Rodelle)
1 ½ cups almond flour
2 tablespoons arrowroot starch (cornstarch works too)
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons pure vanilla extract (I use Rodelle)
1 cup zucchini finely grated and squeezed of excess liquid
¾ cup dairy-free chocolate chips divided

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease a 6-cup bundt pan or 8-inch by 2 round cake pan with coconut oil. If using bundt pan, take one tablespoon of cocoa powder and coat inside of pan completely. If using round pan, line bottom with parchment.
In a large bowl, add eggs and use an electric mixer on medium speed until eggs become frothy. Add coconut sugar and mix on high until sugar is dissolved and mixture lightens in color, about 2-3 minutes.
Add melted coconut oil, ½ cup cocoa powder, almond flour, arrowroot starch, baking powder, salt. Mix to combine. Add vanilla extract. Fold in zucchini and ½ cup chocolate chips with a rubber spatula.
Transfer to prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean (28 min was perfect for me). If using bundt, allow cake to cool for about 3-5 minutes before inverting onto plate. Use a sharp knife to loosen from side if necessary.
Once the cake has cooled, melt remaining ¼ cup chocolate chips and drizzle over top of cake.

Notes

It's important to squeeze the excess water from the zucchini before adding it to the batter to remove as much moisture as possible. This will help avoid a soggy cake.
Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggie into the batter.
Let your cake cool completely before adding the melted chocolate.

Tips for getting your bundt cakes out of the pan here.

Nutrition