Delicious Gluten-Free Zucchini Cake!
Delicious gluten-free Zucchini Cake with cream cheese frosting.
You don’t need to be gluten-free to enjoy this wonderful zucchini cake!
We love zucchini cake in our house, and this recipe is a family favorite! It's a great way to use up summer zucchini and is surprisingly moist and flavorful. While the original recipe calls for all-purpose flour, I've adjusted ingredients and made a gluten-free version.
Recipe Tips:
Double the Batch, Freeze for Later: I often double this recipe because my family loves it, and leftovers freeze well for quick snacks or breakfasts.
Less Sugar, Need More Moisture: I typically use less sugar than the original recipe calls for, and the applesauce adds extra moisture. It also replaces some fat.
Customize Your Spices: Feel free to adjust the cinnamon and other spices to your liking.
Home-grown Zucchini!
Ingredients (makes one 9x12 or 9x13 cake + 10-16 muffins)
Dry Ingredients
4 cups gluten-free flour blend with xanthan gum (or regular flour - reduce by 1/4 to 1/2 cup)
4 teaspoons ground cinnamon (you can substitute 2 teaspoons cinnamon + allspice, nutmeg, and small pinch of ground cloves)
4 teaspoons baking soda
2 teaspoons salt
1/2 teaspoon baking powder
Wet Ingredients
1/4 cup water (lightly heated)
2 tablespoons ground flaxseed (to mix with heated water)
6 large eggs
2 cups brown sugar
3/4 cup white sugar
1 cup extra virgin olive oil
1 cup applesauce
2 teaspoons vanilla extract
6-8 medium zucchini, grated and squeezed to remove excess moisture (should yield about 4 cups)
2 cups chopped walnuts or pecans (optional)
Frosting Ingredients
1 package cream cheese, softened to room temperature
1/2 cup salted butter, softened to room temperature
2 teaspoons vanilla extract
1 to 1 1/2 cups powdered sugar
Frothy eggs with sugars, oil, and vanilla ready to be mixed in.
Instructions - cake
Preheat oven to 350°F. Grease and flour a 9x12 or 9x13 baking pan and line two muffin tins with paper liners.
In a medium bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the water and ground flaxseed. Let it sit for a few minutes to thicken.
In a large mixing bowl, beat the eggs on high speed until frothy. Reduce speed and beat in the sugars, oil, and vanilla extract.
Add the dry ingredients to the wet ingredients in three batches, mixing well after each addition. (For regular flour, do not over-mix. You will see tiny clumps of flour.)
Fold in the grated zucchini and chopped nuts (if using).
Pour the batter into the prepared baking pan and muffin tins, filling them about 2/3 full.
Bake the cake for 40-45 minutes and the muffins for 18-23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake and muffins cool completely before frosting.
Delicious frosting, not overly sweet.
Instructions - frosting
In a large bowl, cream together the softened cream cheese and butter until light and fluffy.
Beat in the vanilla extract.
Gradually add the powdered sugar, beating until smooth and spreadable. Adjust the amount of powdered sugar for desired sweetness.
Frost the cooled cake and enjoy! Store leftovers covered in the refrigerator.
Notes
If you don't have xanthan gum in your gluten-free flour blend, add 3/4 teaspoon to the dry ingredients.
You can substitute vegetable oil for the olive oil.
If you don’t have applesauce, use 2 c. olive oil
About The Author
Gwen Yeager is an LA-based yoga expert who loves helping people deepen their practice in practical ways that work with real-life (she’s also a cancer survivor and mother of twins). She provides her students with resources to incorporate healthy movement, breathwork, and mindfulness into every nook and cranny of living. While her teaching style is down-to-earth and approachable — she’s a stickler about the science movement and proper anatomical alignment because nothing is more important than long-term mobility and a vibrant quality of life!
