Zucchini Cake


Impossibly easy and moist chocolate gluten free  zucchini cake recipe mixes together in one bowl, versatile as a sheet or layer cake, and has a rich velvety frosting to make this one of best zucchini desserts ever!"

– Mamagourmand


Gluten Free Flour Sugar | Vanilla Extract Cocoa Powder | Zucchini Baking Soda Baking Powder Eggs | Milk Sour Cream Chocolate Chips

In a large bowl, mix together all of the dry ingredients.

Let's Make It!

Add in the wet ingredients and mix together until the batter is thick.

Fold the shredded zucchini and chocolate chips into the batter. Then pour into a prepped baking pan and bake until a toothpick comes out clean.

Once the cake is baked, allow it to cool before applying the frosting. Then serve and enjoy!

How Should I Store Leftovers?

After cooling and frosting, store covered, at room temperature, up to 3 days. Do not refrigerate the cake because it will dry it out.

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