Chocolate Zucchini Cake - Gluten Free

READY IN: 2hrs 15mins
Recipe by mollypaul

A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from

Top Review by francoroni

This is more of a chocolate zucchini bread rather than cake. It is not as sweet as I would expect from a cake. The texture is nice and the taste is pretty good-- though I like unchocolate zucchini bread better! The chocolate and zucchini is kind of a strange combination I think. I used maple syrup in place of sugar, shortening in place of butter, and rice milk in place of milk. I omitted orange peel and walnuts.

Ingredients Nutrition


  1. Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
  2. Combine the first 8 ingredients in a bowl; set aside.
  3. In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
  4. Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
  5. Pour batter into prepared pan.
  6. Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
  7. Turn out of pan and cool completely on a wire rack.

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