This gluten-free zucchini cake is the ultimate chocolate lover’s dream—rich, fudgy, and laced with pockets of melty chocolate, all while secretly packing in a full cup of zucchini (which you won’t even taste, promise). It’s naturally sweetened with maple syrup and coconut sugar, making it indulgent without being overly sweet, and it’s finished with a glossy chocolate ganache frosting that takes it over the top.

Why You’ll Love This Gluten-Free Zucchini Cake
As you may know, I’m on team pie when it comes to desserts, but this is the kind of cake I absolutely adore. It’s wholesome but richly flavored, not overly sweet but insanely satisfying, and easy to make.
The best part? This gluten-free chocolate zucchini cake actually gets better with time, developing a more tender, supple texture as it sits. Make it a few hours ahead—or even the day before—and enjoy it as a snack, dessert, or whenever your chocolate craving strikes.
If you’re not gluten-free, you can swap in all-purpose flour, but be sure to keep the almond flour—it adds essential moisture and richness. And if you’re the type who sprinkles flaky sea salt on chocolate desserts, I say go for it.
If you’re looking for more ways to use this versatile veggie, check out these zucchini recipes: Gluten-Free Zucchini Bread, Super Fudgy Zucchini Brownies, and Cheese & Herb Stuffed Zucchini Boats.
Ingredients You’ll Need

Wet Ingredients
- Zucchini – The secret weapon! It adds moisture and tenderness without making the cake taste like veggies. Just be sure to squeeze out as much liquid as possible. I highly recommend hitting the farmer’s market during zucchini season—it’s a fun way to let the kids pick out their own veggies before heading home to bake this cake together!
- Plain Greek Yogurt – Keeps the cake extra moist while adding a slight tang. For a dairy-free option, use a thick coconut yogurt (I love Cocojune).
- Maple Syrup – Naturally sweetens the cake while lending depth of flavor. Honey can work in a pinch, but it will slightly alter the taste.
- Coconut Sugar – A less refined sugar that provides a caramel-like sweetness. Brown sugar is a good substitute.
- Neutral Vegetable Oil – Keeps the cake ultra soft and moist. I recommend avocado oil or grapeseed oil, but melted coconut oil works too (just make sure your other ingredients are at room temperature so it doesn’t solidify).
- Eggs – Bind the batter together and give the cake structure. To make this cake egg-free, try flax eggs (though the texture will be a bit denser).
- Vanilla Paste or Vanilla Extract – Enhances the chocolate flavor and balances the sweetness. If you have vanilla bean paste, use it for extra depth.
Dry Ingredients
- Gluten-Free Flour Blend – Provides structure while keeping the cake light. I recommend a 1-to-1 gluten-free blend (like Bob’s Red Mill or King Arthur), as it contains xanthan gum for binding. If you’re not gluten-free, regular all-purpose flour works too.
- Almond Flour – Adds richness and tenderness. It also helps keep the cake from drying out. If you need a nut-free option, you can try oat flour, but the texture will be slightly different.
- Cacao Powder – Gives the cake its deep chocolate flavor. High-quality cacao or cocoa powder makes a difference here—look for Dutch-process cocoa for a richer taste.
- Baking Powder & Baking Soda – These leaveners help the cake rise and stay fluffy.
- Fine Sea Salt – Balances and enhances the chocolate flavor. A little goes a long way!
- Bittersweet Chocolate Chips – Melt into gooey pockets of chocolate throughout the cake. You can swap them for semisweet chips or even chopped dark chocolate.
Frosting
- Bittersweet Chocolate Chips – Melt into a rich, glossy topping. If you prefer a darker chocolate flavor, use 70% dark chocolate.
- Heavy Cream or Full-Fat Coconut Milk – Creates a smooth ganache-like frosting. Use coconut milk for a dairy-free option.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-By-Step Instructions
Step 1: Prep the Pan & Oven. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with oil or cooking spray. Line the pan crosswise with parchment paper for easy removal (or skip this step if you’re serving straight from the pan).

Step 2: Prepare the Zucchini & Wet Ingredients. Spread the shredded zucchini on a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. In a large bowl, whisk together the zucchini, Greek yogurt, maple syrup, coconut sugar, oil, eggs, and vanilla paste until well combined.

Step 3: Mix the Dry Ingredients. In a medium bowl, whisk together the gluten-free flour, almond flour, cacao powder, baking powder, baking soda, and salt. Break up any clumps of almond flour or cacao powder with your fingers.

Step 4: Combine the Batter. Scrape the dry ingredients into the bowl with the wet ingredients. Stir with a rubber spatula until just combined—don’t overmix! Fold in the chocolate chips.

Step 5: Bake. Spread the batter into the prepared pan. Bake for 25-30 minutes, or until the top is lightly cracked and a toothpick inserted in the center comes out mostly clean (chocolate chip hits don’t count).

Step 6: Cool the Cake. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 5: Make the Frosting. Combine the chocolate chips and cream in a microwave-safe bowl or double boiler. If using the microwave, heat in 5-10 second intervals, stirring between each, until melted and smooth (be careful not to overheat!).

Step 6: Frost the Cake. Spread the warm frosting over the cooled cake, then let it set before slicing.

Expert Tips for the Best Chocolate Zucchini Cake
- Squeeze That Zucchini! Removing excess moisture ensures the cake has the perfect texture—not too wet, not too dry. When you measure the grated zucchini, fill the cup (after grating) but don’t pack it in (or, better yet, weigh it).
- Use High-Quality Cacao Powder. It makes a difference in the depth of chocolate flavor (I love Navitas or Valrhona). If you don’t have cacao powder, high-quality unsweetened cocoa powder will work.
- Choose a Good Flour: The cake gets its structure from gluten-free flour (I use Bob’s Red Mill 1-to-1 GF flour—if you use another brand make sure it contains xanthan gum), but you can use regular all-purpose flour instead. Almond flour provides moisture (don’t swap out the almond flour for regular flour).
- Don’t Overmix the Batter. Stir just until the dry ingredients are incorporated for a light and tender crumb.
- Let It Rest. The texture of the cake gets even better with time, so if you can make it a few hours ahead, do so! You can even make it a day ahead. It can be stored at room temperature for up to 3 days.
- Add a Finishing Touch. A sprinkle of flaky sea salt enhances the chocolate flavor.
- Weigh your ingredients: As always, I highly suggest investing in an inexpensive kitchen scale if you do any kind of baking, but especially for gluten-free baking. It’s far more accurate (no more tough cakes!) and easier too.
- Dairy-Free Version: Full-fat Greek yogurt lends more moisture (and some protein) to the cake. For a dairy-free version, use a thick unsweetened coconut yogurt, such as Cocojune brand, and use coconut milk in the ganache frosting.

Storage & Make-Ahead Tips
Store the cake in an airtight container or under a cake dome for up to 3 days at room temperature (I don’t recommend refrigerating, as it can dry out the cake).
Freezing: Wrap slices tightly in plastic wrap, then store in an airtight container in the freezer for up to 1 month. Thaw at room temperature before serving.

Recipe FAQs
Yes! Swap the Greek yogurt for a thick coconut yogurt and use full-fat coconut milk in the frosting.
I recommend using a 1-to-1 gluten-free flour blend, such as Bob’s Red Mill or King Arthur, for the best texture. If using another blend, ensure it contains xanthan gum for proper binding.
The top should be lightly cracked, and a toothpick inserted in the center should come out mostly clean (a few chocolate streaks from melted chips are fine).
Yes, but the baking time will be longer—start checking around 40-45 minutes.
Absolutely! The cake is delicious on its own, but the ganache adds a rich, chocolatey finish.
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
More Gluten-Free Cake Recipes
- Easy Double Chocolate Spoon Cake
- The Best Gluten-Free Coffee Cake
- Easy Orange Almond Cake
- Chocolate Chip Banana Cake
This gluten-free zucchini cake is proof that healthy-ish baking doesn’t have to be boring. It’s rich, moist, and incredibly satisfying—whether you enjoy it as a snack, dessert, or sneaky breakfast (no judgment here).
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Get the Recipe
Double Chocolate Gluten-Free Zucchini Cake
Ingredients
Wet ingredients
- 1 cup (130g) shredded zucchini (about 1 medium zucchini)
- ½ cup (120g) plain Greek yogurt (or you can use a thick unsweetened coconut yogurt, such as Cocojune brand)
- ½ cup (165g) maple syrup
- ⅓ cup (55g) coconut sugar
- ¼ cup (52g) neutral vegetable oil (such as avocado or grapeseed oil)
- 2 large eggs
- 1 teaspoon vanilla paste or extract
Dry ingredients
- 1 cup (148g) gluten free flour (such as Bob’s Red Mill 1-to-1 Gluten Free Flour or King Arthur Measure for Measure)
- ½ cup (55g) almond flour
- ½ cup (50g) cacao powder (or good quality cocoa powder), see tips
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup bittersweet chocolate chips
Frosting
- ½ cup bittersweet chocolate chips
- 2 tablespoons heavy cream or full-fat coconut milk
Instructions
- Preheat the oven to 350˚F (175˚C). Spray an 8x8-inch pan with cooking spray or rub it with oil. Line the pan crosswise with parchment paper (this will make it easy to remove the cake after it’s baked, although you can skip this step and serve the cake directly from the pan if you prefer).
Combine the wet ingredients
- Spread the shredded zucchini out on a clean kitchen towel or double layer of paper towels, and squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl and add the Greek yogurt, maple syrup, coconut sugar, oil, eggs, and vanilla paste. Whisk to combine.
Combine the dry ingredients
- In a medium bowl, whisk together the flour, almond flour, cacao powder, baking powder, baking soda, and salt. If there are any clumps of almond flour or cacao powder, break them up with your fingers.
Finish the cake and bake
- Scrape the dry ingredients into the bowl with the wet ingredients, and use a rubber spatula to stir until just evenly combined (don’t over-mix the batter). Fold in the chocolate chips. Transfer the batter to the prepared pan and spread it in an even layer. Bake the cake until the top is lightly cracked, and a toothpick inserted in the center comes out mostly clean (unless you hit a chocolate chip), about 25-30 minutes.
- Transfer the pan to a rack and let the cake cool for 10 minutes. Run a thin knife along the edges, then use the parchment handles to transfer the cake to the rack. Let the cake cool completely.
Make the frosting
- Combine the chocolate chips and cream in a small microwave safe bowl or double boiler. If microwaving, cook on high in 5-10 second intervals, stirring between each, until the chocolate is melted and smooth (take care that you don’t overcook the chocolate, otherwise it could turn grainy). If using a double boiler, cook over medium-low heat, stirring occasionally, until the chocolate is melted and smooth.
- Spread the warm frosting over the cake, and let sit until the frosting is set. Slice the cake, and serve.
- Do Ahead: The cake can be stored in an airtight container (or under a cake dome or large bowl) at room temperature for up to 3 days (I don’t recommend refrigerating it, as the texture will turn dry). It can also be frozen for up to 1 month.
Notes
- As always, I highly suggest investing in an inexpensive kitchen scale if you do any kind of baking, but especially for gluten-free baking. It’s far more accurate (no more tough cakes!) and easier too.
- When you measure the grated zucchini, fill the cup (after grating) but don’t pack it in (or, better yet, weigh it). Be sure to squeeze the zucchini dry in a towel after measuring.
- Full-fat Greek yogurt lends more moisture (and some protein) to the cake. For a dairy-free version, use a thick unsweetened coconut yogurt, such as Cocojune brand and use coconut milk in the ganache frosting.
- The cake gets its structure from gluten-free flour (I use Bob’s Red Mill 1-to-1 GF flour—if you use another brand make sure it contains xanthan gum), but you can use regular all-purpose flour instead. Almond flour provides moisture (don’t swap out the almond flour for regular flour).
- I prefer baking with cacao powder, which has a richer chocolate flavor than regular cocoa powder and is also higher in antioxidants, but you can use any good quality cocoa powder.
- The texture of the cake gets even better with time, so if you can make it a few hours ahead, do so! You can even make it a day ahead. It can be stored at room temperature for up to 3 days.
T. says
I made this for my parents who both eat the SAD diet and they both thought it was delish! Their main comment was "rich" so I take that as a win. It's not a light cake by any means but definitely chocolatey.
Nicki Sizemore says
I’m so happy your parents enjoyed the cake! The zucchini and yogurt give it its rich texture (the chocolate helps too 😉).