Name: Gluten-Free Chocolate Zucchini Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose gluten-free flour blend; ¾ teaspoon xanthan gum; ½ cup unsweetened cocoa powder; ½ teaspoon kosher salt; 1 ½ teaspoons baking powder; ¾ cup granulated sugar; 3 tablespoons light brown sugar; 2 ¾ cups shredded zucchini; 6 tablespoons neutral oil; 1 teaspoon pure vanilla extract; 3 large eggs; 9 tablespoons buttermilk; 4 ounces chocolate chunks; Fudge Frosting: ⅔ cup evaporated milk; Fudge Frosting: 1 cup granulated sugar; Fudge Frosting: 4 ounces bittersweet chocolate; Fudge Frosting: 4 tablespoons unsalted butter

Gluten-Free Chocolate Zucchini Cake Recipe

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A moist, deeply chocolatey gluten-free cake with hidden zucchini for added nutrition. Packed with rich flavor and an optional velvety fudge frosting for pure indulgence.

Author: admin
Prep Time: 15
Cook Time: 30
Total Time: 45
Yield: 1 two-layer 8/9-inch cake 1x
Category: Gluten-Free
Method: Baking
Cuisine: American
Diet: Gluten-Free Vegetarian

Ingredients

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1 ½ cups all-purpose gluten-free flour blend
¾ teaspoon xanthan gum
½ cup unsweetened cocoa powder
½ teaspoon kosher salt
1 ½ teaspoons baking powder
¾ cup granulated sugar
3 tablespoons light brown sugar
2 ¾ cups shredded zucchini
6 tablespoons neutral oil
1 teaspoon pure vanilla extract
3 large eggs
9 tablespoons buttermilk
4 ounces chocolate chunks
Fudge Frosting: ⅔ cup evaporated milk
Fudge Frosting: 1 cup granulated sugar
Fudge Frosting: 4 ounces bittersweet chocolate
Fudge Frosting: 4 tablespoons unsalted butter

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Instructions

Preheat oven to 350°F (180°C). Grease two 8- or 9-inch round cake pans
Shred zucchini and drain in mesh sieve 15-20 minutes
Combine flour, xanthan gum, cocoa powder, salt, and baking powder in a bowl
Whisk sugars in another bowl
In third bowl, mix oil, vanilla, eggs, and buttermilk
Add dry ingredients to sugars, alternating with wet ingredients
Fold in zucchini and chocolate chunks
Divide batter between prepared pans
Bake for 25-30 minutes or until toothpick comes out clean
Cool completely
Make frosting: Simmer evaporated milk and sugar until reduced to 1/3 cup
Whisk in melted chocolate and butter until smooth
Frost first cake layer, top with second layer
Apply frosting to top and sides

Notes

Use gluten-free flour with xanthan gum or add separately
Drain zucchini until barely moisture-free (dry crumb ensured)
Natural cocoa requires 1/8 tsp baking soda
Frosting becomes rich once temperatures cool
Store airtight at room temp up to 2 days
Freeze unfrosted layers up to 3 months

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 410
Sugar: 30g
Sodium: 350mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 45g
Fiber: 3g
Protein: 4g
Cholesterol: 50mg

Find it online: https://bestdisheasy.com/gluten-free-chocolate-zucchini-cake/