Chocolate Zucchini Cake...Plate Optional

Caught red handed with my fork in the cake pan my husband had to take this picture.  My friend Camille posted a recipe for her chocolate zucchini cake and with the surplus of zucchini growing in our garden I knew I had to try making it gluten free.  As you can tell from the picture, it was a success!  This cake is moist and delicious and since it has vegetables in it you can almost not feel guilty going in for another piece.  I swapped out the flour cup for cup with my gluten free flour blend and added a 1/2 teaspoon xanthum gum.  Other than that I followed the recipe exactly.  Here it is:

3 eggs
2 cups sugar
3/4 cup milk
3/4 cup oil
2 cups zucchini, peeled and grated
1 teaspoon  salt
1 1/2 cups
gf flour blend
1/2 teaspoon xanthum gum
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup cocoa
1 tablespoon vanilla

Mix all ingredients together and bake in a 9x13 in cake pan ( I sprayed it with pan) for 25-35 minutes at 350 or until toothpick comes out clean. Frost with favorite chocolate frosting. 


Unknown said...

Thank you so much for this recipe! I've made it twice now, and it's a definite keeper. I live at high-altitude, so I've made the necessary adjustments, and it's excellent. Definitely a "plate optional" dessert!

Fresh and Feisty said...

Just wanted to let you know I too adapted your recipe to match one my great grandmother used to make. I want to thank you for posting such a wonderful gluten-free chocolate zucchini cake recipe. I have linked back to your page from mine. (

Leelee said...

I have just found out I have wheat allergies and living in Korea there is not alot of Gluten free products.. you have given me inspiration and I made this cake for all my co workers who couldn't believe there was NO wheat/flour in it! THANK YOU!!!!