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Mom's Chocolate Zucchini Cake ~ Gluten-free option

A treasured chocolate cake recipe that is delicious, moist, and decadent yet allergy-friendly too.
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: American
Keyword: allergy-friendly, chocolate zucchini cake, dairy-free, dessert, egg-free, Gluten Free Chocolate Cake, snacks
Servings: 12 Servings
Calories: 450kcal
Author: Mary

Ingredients

  • ½ cup butter or non-dairy substitute; softened
  • ½ cup oil
  • 1 ¾ cups sugar or Monk Fruit Sugar for sugar-free
  • 2 eggs or 6 Tbsp aquafaba for egg-free
  • 1 tsp pure vanilla extract
  • ½ cup sour milk or non-dairy substitute, I use soy milk with 1 Tbsp vinegar
  • 2 ½ cups flour or gluten-free blend; add 1 ¼ tsp xanthan gum to the gluten-free flour if it is not included in the blend
  • ¼ cup cocoa
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp instant coffee ~ optional
  • 2 cups grated zucchini
  • ¼ cup mini semi-sweet chocolate chips I used allergy -friendly semi-sweet mini chocolate chips.
  • ¼ cup semi-sweet chocolate chips I used allergy friendly dark chocolate chips.
  • ¼ cup chopped walnuts ~ optional omit for nut-free

Instructions

  • Pre-heat oven to 325 and prepare 9"x13" pan with a non-stick spray or parchment paper.
  • In a medium-sized mixing bowl cream together butter, oil, and sugar.
  • Add eggs, vanilla, and sour milk. Mix together well.
  • Add flour, cocoa, baking soda, cinnamon, and salt. Mix until just combined, being careful not to overmix.
  • Stir in grated zucchini and ¼ cup mini-chocolate chips.
  • Pour into prepared pan.
  • Sprinkle ¼ cup semi-sweet chocolate chips and chopped nuts overall.
  • Bake for 45 minutes or until toothpick inserted comes out clean.
  • Let cool to room temperature on a wire rack.

Notes

I found that the King Arthur Gluten-Free Measure For Measure Flour gave the best results and xanthan gum is already in the blend.
For a less fat option substitute 1/2 cup applesauce for the butter and do not add the nuts and chocolate chips on top.
For the egg-free version, I used aquafaba which is the liquid from a can of garbanzo beans.
This recipe can also be made into muffins. Bake for 20-25 minutes. Test for doneness at 20 minutes.

Nutrition

Serving: 1Serving | Calories: 450kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 288mg | Potassium: 193mg | Fiber: 2g | Sugar: 34g | Vitamin A: 334IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg