Description
This gluten free chocolate zucchini cake satisfies serious chocolate cravings while hiding three cups of vegetables!
Ingredients
Scale
- 2 cups gluten-free flour blend
- 3/4 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1/4 teaspoon ground cinnamon
- 3 cups shredded zucchini
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, melted and slightly cooled
- 1/2 cup buttermilk, room temperature
- 1/2 cup mini chocolate chips
- 1/2 cup unsalted butter
- 2/3 cup evaporated milk
- 1 cup granulated sugar
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Zucchini Properly: Shred your zucchini using the standard holes on a box grater — not the smallest ones. After shredding, place the zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture, saving about 2 tablespoons of the liquid for potential use later. Effectively managing moisture prevents soggy spots in your gluten free chocolate zucchini cake.
- Mix Dry Ingredients: In a medium bowl, whisk together your gluten-free flour blend, Dutch-processed cocoa powder, baking powder, baking soda, xanthan gum (if your blend doesn’t contain it), salt, espresso powder, and cinnamon. Sifting these ingredients is beneficial as it eliminates any cocoa powder lumps, resulting in a smoother batter.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, applesauce, eggs, granulated sugar, brown sugar, and vanilla extract until smooth. After achieving a uniform mixture, stir in the melted bittersweet chocolate until fully incorporated. This combination of oil and applesauce is key for the consistency of moisture throughout the cake, which is great for those of us watching our sugar and still wanting a rich treat.
- Mix Gradually: Add half of the dry ingredients to the wet mixture and stir until combined. Then, pour in the buttermilk and stir gently. After that, incorporate the remaining dry ingredients and stir until just nearly combined. This gradual process ensures the batter remains tender and doesn’t become tough.
- Add Zucchini Strategically: Fold in the shredded zucchini and mini chocolate chips, ensuring they are evenly distributed throughout the batter. If the batter feels excessively thick, you can add 1-2 tablespoons of the reserved zucchini liquid. The mini chocolate chips help maintain the structure of the cake, combating the common crumbliness of gluten-free content.
- Bake With Caution: Pour the batter into a parchment-lined 9-inch square baking pan and bake at 350°F (175°C) for 35-40 minutes. Check for doneness with a toothpick; it should emerge with a few moist crumbs, not wet batter. Remember to stop baking once you see those moist crumbs, as the cake does continue to set as it cools.
- Cool Completely: Allow the cake to cool in the pan for 15 minutes, then utilize the parchment overhang to lift it onto a cooling rack. Let it cool completely before adding the frosting. This two-stage cooling technique assists in preserving the cake’s structural integrity.
Notes
- Flour Selection: Best results come from using a rice-based gluten-free flour blend like Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Better Batter. Cup4Cup may create a slightly wetter batter.
- Cocoa Powder: Opt for Dutch-processed cocoa for a richer flavor, with recommended brands being Valrhona, Cacao Barry, or Hershey’s Special Dark.
- Dairy-Free Option: Replace unsalted butter with plant-based butter and use coconut evaporated milk or full-fat coconut milk reduced by half. Ensure to use dairy-free chocolate, such as the Enjoy Life brand.
- Storage: Unfrosted cake stores at room temperature in an airtight container for up to 3 days. Frosted cake should be refrigerated, maintaining freshness for up to 7 days. Bring to room temperature before serving.
- Freezing: The cake freezes well for up to 3 months. Wrap individual slices tightly in plastic wrap followed by aluminum foil. Thaw at room temperature before serving.
- Cupcake Variation: This batter is also suitable for cupcakes, yielding 18-20. Bake at 350°F for 18-22 minutes.
- Reduced Sugar Option: For a less sweet cake, cut granulated sugar to 3/4 cup and brown sugar to 1/3 cup while still achieving retained moisture and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg