Gluten Free Zucchini Cake
This gluten free zucchini cake is a golden yellow cake made with plenty of fresh garden zucchini for a moist and tender crumb.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 2+1/8 cup drained grated zucchini ((See Recipe Notes))
- 2 cup all purpose gluten free flour blend ((I used Better Batter but you can use any of my favorite blends (click the link)))
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1+1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 8 tbsp unsalted butter (melted and cooled)
- 2 eggs (at room temperature, beaten)
- 2 tsp pure vanilla extract
- 1/2 cup milk (any kind) (at room temperature)
- 8 oz cream cheese (at room temperature)
- 2 tbsp unsalted butter (at room temperature)
- 1 tsp pure vanilla extract
- 1/8 tsp kosher salt
- 1+1/2 cup confectioners’ sugar (plus more as necessary)
Instructions
- 1
Preheat your oven to 325°F. Line a 9-inch square baking dish and set it aside.
- 2
Prepare the zucchini by grating it on a standard size box grater, and wring out as much moisture as you can using a tea towel or mesh nut milk bag. Measure out 215 grams as drained, and set the zucchini aside.
- 3
In a large bowl, place the flour blend, xanthan gum, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well.
- 4
Add the brown sugar and 215 grams of grated and prepared zucchini. Mix to combine, breaking all the lumps in the brown sugar, and any clumps in the grated zucchini.
- 5
Add the melted butter, beaten eggs, vanilla, and milk, and mix to combine. The batter will be thick but relatively soft. Transfer the batter to the prepared pan, and smooth into an even layer with a wet silicone or offset spatula.
- 6
Place the pan in the center of the preheated oven and bake for about 32 minutes, or until the cake springs back when pressed gently in the center. It should also be very lightly brown on top.
- 7
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 8
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, butter, vanilla, and salt, and beat on medium-high speed until light and fluffy (about 3 minutes).
- 9
Add 1 1/2 cups (173 g) confectioners’ sugar, and beat until smooth (another or 2 minutes).
- 10
I prefer this frosting to be soft and fluffy, but you can beat in up to another 1/2 cup confectioners’ sugar to reach your preferred consistency. The more confectioners’ sugar you use, the thicker the frosting will be.
- 11
Spread the frosting on top of the cooled cake, and slice it with a sharp knife into 9 equal pieces. You can also slice the cake bare and frost individual pieces.
- 12
If you don’t plan to serve the whole cake at once, slice the cake bare and wrap any individual pieces that haven't been frosted tightly in freezer-safe wrap before freezing. Defrost at room temperature and frost before serving.