Gluten-Free Chocolate Zucchini Cake with Cream Cheese Frosting
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This gluten-free chocolate zucchini cake is rich, moist, and deeply chocolatey, made with oat flour, Greek yogurt, and squeezed zucchini for controlled moisture. Finished with chocolate cream cheese frosting, it bakes up tender without excess oil, gumminess, or a soggy center.
This gluten-free chocolate zucchini cake is made with oat flour, Greek yogurt, cocoa powder, oil, and freshly grated zucchini to create a moist, tender crumb without any gritty texture. The zucchini is gently squeezed to remove excess liquid, which helps the cake bake evenly, hold its structure, and stay soft without sinking or turning gummy.
What sets this recipe apart is how moist it is without relying on excess oil. By squeezing the zucchini and pairing it with Greek yogurt, the cake stays rich and tender while using less fat than most gluten-free chocolate cakes. The combination of oat flour and gluten-free flour adds flavor and structure without any heaviness or grainy texture.
I love that I can enjoy a slice with chocolate cream cheese frosting without feeling heavy or weighed down afterward. It’s the cake I bring to friends when they need a little extra love or aren’t feeling well, and it never fails to hit the spot.
Why This Gluten-Free Chocolate Zucchini Cake Works
- Squeezed zucchini controls moisture: Removing excess liquid prevents soggy centers and keeps the cake from sinking.
- Greek yogurt adds moisture without excess oil: This keeps the cake tender without relying on heavy fat.
- Oat flour plus gluten-free flour for structure: This blend adds flavor and stability without any gritty texture.
- Double chocolate builds richness: Cocoa powder and chocolate chips deepen flavor and help mask any gluten-free graininess.
Ingredients & Substitutions
Here is everything you need to make gluten free chocolate zucchini cake:
- Oat flour: This adds depth of flavor and keeps the cake from tasting flat or overly starchy. You can use store-bought oat flour or blend rolled oats until fine. Almond flour works, but the cake will be a bit more delicate.
- Gluten-free flour: This gives the cake structure so it holds together and slices cleanly. Any good gluten-free flour blend works well here.
- Additional flour options: You can choose one of these options to use in place of the oat and gluten-free flour combination in the recipe card.
| Additional Flour Options |
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| 2/3 cup (80g) oat flour + 1/4 cup (40g) gluten free flour |
| 2/3 cup (80g) oat flour + 1/4 cup (30g) all-purpose flour |
| 1 cup (160g) gluten-free flour |
| 1 cup (120g) oat flour |
| 1-1/4 cups (140g) almond flour + 1/4 cup (40g) gluten free flour |
- Milk: Adds moisture and helps loosen the batter. Any milk works, including almond, oat, or soy milk for a dairy-free option.
- Eggs: Provide structure and help the cake rise evenly. For a vegan version, use flax eggs made with ground flaxseed and water.
- Greek yogurt: This is key for moisture without excess oil. It keeps the cake tender and rich without making it greasy. Sour cream works as a 1:1 swap, and applesauce works in a pinch but makes the crumb slightly softer.
- Light olive oil: Keeps the cake moist and soft without overpowering flavor. Avocado oil, vegetable oil, coconut oil, or melted butter all work well.
- Cane sugar: Sweetens the cake without making it overly sweet. Coconut sugar or regular granulated sugar both work as substitutes.
- Vanilla extract: Rounds out the chocolate flavor. Pure vanilla gives the best flavor, but imitation works just fine.
- Cocoa powder: Gives the cake its rich chocolate flavor. Dutch-processed cocoa creates the smoothest, deepest chocolate flavor, but natural cocoa powder will also work if that’s what you have.
- Baking powder and baking soda: These work together to give the cake lift and keep the crumb light.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Zucchini: This keeps the cake incredibly moist. Grate it finely and gently squeeze out the excess liquid so the cake doesn’t turn soggy or sink in the middle.
- Mini chocolate chips: Add little pockets of melted chocolate throughout the cake. Regular chocolate chips or chopped dark chocolate both work well.
Easily Adapt This Recipe for Any Diet
This cake is easy to adjust without changing the texture or flavor.
- Gluten-Free: Use certified gluten-free oat flour and a good gluten-free flour blend. I always double-check oat labels since that’s the most common source of hidden gluten.
- Dairy-Free: Swap in plant-based milk and a dairy-free Greek-style yogurt. Dairy-free cream cheese and plant butter work well for the frosting.
- Vegan: Use flax eggs instead of eggs, along with plant-based milk, yogurt, and frosting ingredients. The cake will be slightly softer but still moist and chocolatey.
💡 Tip: If you try a swap that works well, leave a comment so others can learn from it too.
How to Make My Gluten-Free Chocolate Zucchini Cake Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Pan and Zucchini
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a little overhang for easy removal.
Grate 1 medium zucchini using the fine side of a box grater, then gently squeeze or pat it with paper towels to remove excess moisture. After squeezing, you should have about 120–130g of zucchini. Set aside.
Step 2: Mix the Chocolate Cake Batter
In a large bowl, whisk together 1/2 cup milk, 2 eggs, 1/4 cup Greek yogurt, 1/4 cup light olive oil, 3/4 cup cane sugar, and 2 teaspoons vanilla extract until smooth and fully combined.
Add 2/3 cup oat flour, 1/2 cup cocoa powder, 1/4 cup gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the bowl. Mix just until combined. Avoid overmixing.
Gently fold in the squeezed zucchini and 1/4 cup mini chocolate chips until evenly distributed throughout the batter.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 34 to 38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 4: Make the Chocolate Cream Cheese Frosting
While the cake cools, beat together 6 ounces cream cheese, 3 tablespoons butter, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Add 1/4 cup cocoa powder, 1 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt, then mix until creamy.
Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve right away, or refrigerate for about 30 minutes to let the frosting set before cutting.
My Expert Recipe Tips
- Squeeze the zucchini gently: I press out the extra moisture but don’t wring it dry. Too much liquid makes the cake sink, but over-squeezing makes it less tender.
- Use room temperature ingredients: When the eggs, yogurt, and cream cheese aren’t cold, the batter mixes smoothly and bakes more evenly.
- Mix just until combined: Once the batter comes together, I stop. Overmixing is what makes gluten-free cakes dense.
- Test the center for doneness: I pull the cake when a toothpick comes out with a few moist crumbs so it stays rich and soft.
- Let the cake cool before frosting: Frosting a warm cake melts fast. Waiting gives you clean layers and better slices.
Delicious Serving Suggestions
- Simple dessert: Serve chilled or at room temperature for an easy weeknight treat.
- Make-ahead friendly: This cake tastes even better the next day once the flavors settle.
- Share with friends: It travels well and is the cake I bring when someone could use a little comfort.
Frequently Asked Questions
Do you love zucchini? Here are more of my gluten-free zucchini recipes to try next:
Gluten-Free Chocolate Zucchini Cake with Cream Cheese Frosting
Gluten-FreeIngredients
- 1/2 cup milk
- 2 eggs
- 1/4 cup greek yogurt
- 1/4 cup light olive oil
- 3/4 cup cane sugar (150g)
- 2 teaspoons vanilla extract
- 2/3 cup oat flour (80g)
- 1/2 cup cocoa powder (40g)
- 1/4 cup gluten-free flour (40g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded zucchini (about 120–130g after squeezing)
- 1/4 cup mini chocolate chips
Chocolate Cream Cheese Frosting
- 6 ounces cream cheese
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup cocoa powder (20g)
- 1 cup powdered cane sugar (120g)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a little overhang for easy removal.
- Grate 1 medium zucchini using the fine side of a box grater, then gently squeeze or pat it with paper towels to remove excess moisture. After squeezing, you should have about 120–130g of zucchini. Set aside.
- In a large bowl, whisk together 1/2 cup milk, 2 eggs, 1/4 cup Greek yogurt, 1/4 cup light olive oil, 3/4 cup cane sugar, and 2 teaspoons vanilla extract until smooth and fully combined.
- Add 2/3 cup oat flour, 1/2 cup cocoa powder, 1/4 cup gluten-free flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to the bowl. Mix just until combined. Avoid overmixing.
- Gently fold in the squeezed zucchini and 1/4 cup mini chocolate chips until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared pan. Bake for 34 to 38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- While the cake cools, beat together 6 ounces cream cheese, 3 tablespoons butter, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth. Add 1/4 cup cocoa powder, 1 cup powdered sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt, then mix until creamy.
- Once the cake is completely cool, spread the frosting evenly over the top. Slice and serve right away, or refrigerate for about 30 minutes to let the frosting set before cutting.
Video
Notes
Nutrition
Important Disclaimer
This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.
Looking for more desserts made without refined sugar?
Browse all of my naturally sweetened dessert recipes, made with maple syrup, honey, fruit, and other simple sweeteners for treats that feel familiar and satisfying.
This is delicious! I have to use dairy free yogurt and cream cheese and it worked great. I
also used avocado oil. Thanks for the substitution tips. Loved this cake!
HI Carmen, thank you so much for the review! I love that the substitutions worked for you 🙂
Omg this cake is so good. I made some modifications though. I use nut flour meaning it’s a mix of nuts between almond, pumpkin seed, walnut, pine nuts and hazelnut unflavored. I had it lying around so I blitzed it all together to make nut flour and it tasted amazing! There’s no need to use just the traditional almond flour and I find this combo so much better and healthier for my toddler! So I put 1/3 of mix nut flour, 1/3 oat flour and 1/3 of white flour as the flour. I reduced the sugar to 1/4 cup coconut sugar and 1/4 cup monk fruit. Everything else in your recipe is the same.
Thank you so much for this wonderful recipe! I’m such a big fan!
Hi Diana, thank you so much for sharing all your substitutions. That sounds amazing!!
Delicious lightly sweetened, chocolatey cake! I’ll be making this again!
Some changes I made:
Since I don’t have a 9 inch square pan, I made 1.5 recipes and baked this in a 9 x 13 inch pan. This took 37 minutes.
I substituted finely ground monkfruit powder (ground in my coffee grinder which I never use for grinding coffee 😉 for the cane sugar (several family members are diabetic).
I used soy mylk rather than dairy milk.
I used sour cream rather than greek yogurt.
As I didn’t have enough light oil, I used about 1/3 light oil and 2/3 unsweetened applesauce to make up the amount needed.
Next time? I will take the time to buzz that zucchini in the food processor first. I note there are some pieces of cake which have big pieces of shredded zucchini in them. (I used shredded, frozen zucchini, which I thawed out and squeezed the extra moisture from by hand).
Thank you, Nicole, for the time you take to add tips and substitutions to your recipes! I live in a rural area, so substitutions are handy for me!
Hi Deborah, thank you so much for sharing this! I love all your modifications to make it work with what you have 🙂
My family loved this!so delicious!! Everyone loved it !!!
Thank you, Kari! 🙂
Hi is it equally good with the almond flour option? Can I use monkfruit?
Hi Niyatee! Yes, and yes 🙂
Made it this afternoon and just had a taste test..
I substituted cream cheese with mascarpone for the frosting-
So moist and smooth tasting with the mascarpone – creamy and not too sweet..
Definitely a keeper!
Thank you!
I walk five miles in the morning and try to catch your videos for inspiration— and happy to report this was amazing..
I used avocado oil and made my own oat flour-used almond milk for frosting and batter..
Topped with chopped walnuts.
I would love to attach a pic!
That sounds incredible!! I love all of your substitutions! And, I feel privileged to be part of your morning walks 🙂
Recipe sounds delicious! Looking forward to trying it. What is the serving size you based the calorie estimate on, please?
Hi Gena, I sliced my 9×9 cake into 16 pieces. That is the serving size in the Nutrition Facts. Let me know how it turns out 🙂 I hope you and your family are doing great!!
I have never bought oat flour but I have oatmeal. Can I put it in the food processor and make it into oat flour? If I use regular flour is it the same amnt as the oat flour and gluten free flour combined?
Hi Julie, yes, you can grind your own oat flour from old fashioned oats or quick oats 🙂 Yes, a food processor or blender works great. If you look in the Ingredients & Substitutions section of the recipe post I include the measurements for additional flour options including using only all-purpose flour. Please let me know how it turns out!
In the ingredients list you you say to shred the zucchini, and in instructions you list it as grated. Which works best in this recipe? Thanks.
Excellent question, Cheryl! Sorry for the confusion 🙂 I shred the zucchini with the larger holes of my cheese shredder 🙂
I am in LOVE with this zucchini chocolate cake!! It is so rich and delicious and has the best flavor with the oat flour. Please let me know how it turns out for you 🙂