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–+ servings

Gluten-Free Chocolate Zucchini Cake with Cream Cheese Frosting

Gentle Tummy
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Ingredients
  

Chocolate Cream Cheese Frosting

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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)