A delicious way to bake with zucchini – this gluten free chocolate zucchini loaf cake is sure to become a favorite recipe! Rich, moist, and so decadent. This is perfect with a cup of tea or coffee.
Don’t you just love it when the garden explodes with zucchini? One day you’re admiring your zucchini blossoms, and the next you’re staring at a big pile of zucchini, wondering what to do with it all.
I love to bake with zucchini – zucchini bread, muffins, cake, and even cookies sometimes! I decided a chocolate loaf cake made with garden fresh zucchini sounded like a good idea. It’s rich, chocolatey, and comes together very easily.
I found this recipe for Chocolate Zucchini Loaf Cake and I knew I had to try it, although I did make a few changes. I used Namaste Perfect Flour Blend, but of course you should be able to use your favorite blend, or go ahead and use regular flour if you don’t need to be gluten free. I find that the Namaste flour gives a good result for quick breads, cookies, and cake.
Can I use coconut flour in this recipe?
I have not tried that. If you do try it, you may need to adjust the wet ingredients, because coconut flour tends to absorb a lot of moisture.
Can I use an egg substitute in this recipe?
You can try applesauce, that should work pretty well! Try a 1/2 cup of unsweetened applesauce in place of the eggs in this recipe.
Can I make this recipe with oat flour?
You can use up to a half cup of oat flour. Oat flour does make baked goods a little more fragile, so you will still need to use a gluten free flour blend as well.
This chocolate zucchini loaf cake is:
- a healthier dessert that uses maple syrup and coconut sugar
- a perfect way to use up summer zucchini
- gluten free, with a dairy free option
Looking for more zucchini desserts? Try this gluten free zucchini spice cake!
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Chocolate Zucchini Loaf Cake (Gluten Free).
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup shredded zucchini
- 1/4 cup coconut oil measured solid, then melted - you could also use butter or vegan buttery spread
- 1/4 cup maple syrup
- 3/4 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup dairy free chocolate chunks or chocolate chips
Preheat oven to 350 degrees. Line a loaf pan with parchment paper so that it hangs over on both sides.
Place the shredded zucchini, melted coconut oil or butter, maple syrup, and eggs in a mixing bowl and whisk together with a fork.
Add the coconut sugar and vanilla, and stir.
Add the gluten free flour, cocoa powder, baking soda, baking powder, and salt, and stir until combined.
Gently fold in chocolate chips.
Spoon batter into the prepared pan. Sprinkle more chocolate chips on top if desired.
Bake at 350 degrees for about 55-60 minutes. Let cool in the pan for about 15 minutes before removing the loaf and placing on a wire rack.
Let cool completely before slicing.
Wrap leftover bread in plastic wrap or store in an airtight container.
This post was originally published on July 28, 2010. It has been updated with new photos. The text below is from the original post, ten summers ago. I am including it because it’s a sweet reminder of a time with my first born. :)
*Note: I actually forgot to add the chocolate chips! So unlike me, to forget to add chocolate of all things, but I was baking with my two year old, and it was somewhat chaotic. It was delicious without them, but I think the chocolate chips would have added a little more richness.