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 mins
Cook Time45 minutes mins
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
- 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
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.
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.
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