I hide a whole lot of zucchini in this rich gluten free chocolate cake, and somehow it turns out deeply chocolatey, dense, tender, and unbelievably moist. No one ever guesses what’s inside.

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I’m obsessed with this gluten free chocolate zucchini cake because it tastes like straight-up dessert, not a compromise wearing a sad little health halo. The unsweetened cocoa powder brings that dark, rich chocolate hit I want, while grated zucchini keeps every bite dense, moist, and tender without turning it fluffy or cakey in the wrong way.

And yes, I love that it sneaks in a vegetable, but I’m mostly here for the chocolate. Big chocolate flavor.

A soft, fudgy crumb. The kind of cake I cut “just a sliver” of, then go back for the real slice five minutes later.

Ingredients

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Gluten free flour keeps the cake tender without making it feel weird or gritty.
Cocoa powder brings that deep chocolate vibe, basically the whole reason we’re here.
Baking soda and baking powder help it rise so it’s not a sad brick.
Salt makes the chocolate taste louder, in the best way.
Granulated sugar adds sweetness and that soft, cakey crumb you’ll want.
Brown sugar brings moisture and a little caramel flavor.
So good.
Neutral oil keeps everything plush, even after a day in the fridge.
Eggs hold the cake together and add a little richness.
Greek yogurt or sour cream makes it moist, tangy, and not dry at all.
Vanilla rounds things out, like the quiet best friend of chocolate.
Zucchini sneaks in moisture.
Plus, you barely taste it.
Chocolate chips add melty pockets, which honestly feel non-negotiable.
Walnuts or pecans give crunch, if you’re into a little texture drama.

Ingredient Quantities

2 cups (260 g) gluten free all purpose flour blend, with xanthan gum

3/4 cup (75 g) unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon fine salt

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1/2 cup (120 ml) neutral oil, such as vegetable or canola

2 large eggs, at room temperature

1/2 cup (120 ml) plain Greek yogurt or sour cream

2 teaspoons pure vanilla extract

2 cups (about 2 medium) grated zucchini, squeezed lightly to remove excess water

1 cup (170 g) semisweet or dark chocolate chips

1/2 cup (60 g) chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and line a 9×13 inch baking pan or two 8 inch round pans with parchment and set aside.

2. In a large bowl whisk together 2 cups (260 g) gluten free all purpose flour blend with xanthan gum, 3/4 cup (75 g) unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon fine salt until well combined.

3. In a separate bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 1/2 cup (120 ml) neutral oil until smooth.

4. Add 2 large room temperature eggs to the sugar and oil mixture one at a time, whisking until incorporated, then stir in 1/2 cup (120 ml) plain Greek yogurt or sour cream and 2 teaspoons pure vanilla extract.

5. Stir the wet mixture into the dry ingredients just until combined, scraping the bowl so there are no streaks of flour. Do not overmix.

6. Fold in 2 cups (about 2 medium) grated zucchini that has been squeezed lightly to remove excess water, taking care to keep the batter thick and moist.

7. Fold in 1 cup (170 g) semisweet or dark chocolate chips and 1/2 cup (60 g) chopped walnuts or pecans if using, reserving a few chocolate chips to sprinkle on top.

8. Transfer batter to the prepared pan, smoothing the top, and sprinkle the reserved chocolate chips on the surface.

9. Bake in the preheated oven until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter, about 40 to 50 minutes for a 9×13 pan or 35 to 45 minutes for two 8 inch pans. Check at the lower end of the time to avoid overbaking.

10. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and finish cooling completely before slicing and serving.

Equipment Needed

1. Oven
2. 9×13 inch baking pan or two 8 inch round pans lined with parchment paper
3. Large mixing bowls (one for dry, one for wet)
4. Whisk
5. Spatula or wooden spoon for folding and scraping
6. Measuring cups and spoons and kitchen scale for grams
7. Box grater for the zucchini
8. Clean kitchen towel or fine mesh sieve/cheesecloth to squeeze excess zucchini moisture
9. Wire cooling rack and a toothpick for doneness testing

FAQ

Can I make this dairy free – Yes. Substitute dairy free yogurt or coconut yogurt for the Greek yogurt and use dairy free chocolate chips.

How do I prevent the cake from being gummy – Avoid overmixing the batter and be sure to drain excess water from the grated zucchini. Also test for doneness with a toothpick rather than relying only on time.

Can I use fresh grated carrot instead of zucchini – Yes. Use the same volume of grated carrot, but squeeze lightly to remove excess moisture.

Will the cake work in a muffin tin – Yes. Fill muffin cups 2/3 full and bake at 350 F (175 C) for 18 to 24 minutes depending on size.

Do I need to adjust bake time for high altitude – At high altitude you may need to increase oven temperature by 15 to 25 F and slightly reduce baking powder. Watch for doneness earlier than the indicated times.

Can I reduce the sugar – You can reduce granulated sugar by up to 25 percent, but texture and moistness will change slightly. Consider keeping the brown sugar for moisture if reducing total sugar.

How should I dress up the cake for serving – Dust with cocoa or powdered sugar, spread a thin chocolate ganache, or serve with whipped cream or a scoop of vanilla ice cream.

How To Make Gluten Free Chocolate Zucchini Cake Recipe Substitutions and Variations

Gluten free all purpose flour blend: Use a homemade 1:1 mix of 1 part white rice flour, 1 part potato starch, 1 part tapioca starch plus 1 teaspoon xanthan gum per 2 cups, or use a commercial 1:1 gluten free flour labeled for baking.
Unsweetened cocoa powder: Use Dutch-process cocoa for a richer flavor; if you do, replace the 1 1/2 teaspoons baking soda with 2 teaspoons baking powder to balance acidity. Alternatively use a 1:1 swap with good quality natural cocoa powder.
Plain Greek yogurt or sour cream: Substitute equal amount plain buttermilk for a slightly tangier crumb, or use full fat dairy free yogurt for a vegan/dairy free option.
Eggs: For vegan or egg-free, use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) or 1 cup unsweetened applesauce to maintain moisture, though applesauce will give a denser crumb.

Pro Tips

1. Squeeze the zucchini, but not to a bone dry state. Press out the obvious water with a towel or clean dishcloth so the batter stays thick, yet leave a little moisture so the crumb stays tender and not gummy.

2. Warm the chocolate chips briefly on the counter or pop them in the oven with the cake for the last 2 to 3 minutes. That helps them sink less as the batter settles and gives glossy, melty pockets atop the cake.

3. Toast the nuts lightly in a dry skillet until fragrant, then cool before chopping. Toasting sharpens their flavor and keeps them from going soft in the finished cake.

4. Let the cake cool completely before slicing. Gluten free cakes often firm up as they cool, and cutting too soon can cause crumbs and a gummy texture. If you need to speed things up, chill briefly in the refrigerator.

5. Store wrapped at room temperature for 2 days, then refrigerate for longer keeping, or freeze slices wrapped well for up to 3 months. Thaw overnight in the fridge to preserve texture, then bring to room temperature before serving for the best flavor.