Zucchini Bundt cake~ Gluten free

by - 11:50 AM

Glutenfree zucchini bundt cake-12018


For anyone with zucchinis overflowing from the garden this gluten free zucchini chocolate chip cake is a perfect way to eat more zucchini!


Glutenfree zucchini bundt cake-11971


Start by grating some zucchinis.


Glutenfree zucchini bundt cake-11972


In a bowl add eggs,


Glutenfree zucchini bundt cake-11973




Glutenfree zucchini bundt cake-11975


a splash of vanilla,


Glutenfree zucchini bundt cake-11976


and oil. Then mix.


Glutenfree zucchini bundt cake-11977


Add flour, xanthan gum,  cinnamon, ginger,


Glutenfree zucchini bundt cake-11978


baking powder and soda.


Glutenfree zucchini bundt cake-11979


Then mix thoroughly. It took me a few minutes to get all the lumps out. Maybe it would be different if I actually sifted my flour first …but that ain’t  gonna happen.


Glutenfree zucchini bundt cake-11981


Next add grated zucchini,


Glutenfree zucchini bundt cake-11983


chocolate chunks or chips,


Glutenfree zucchini bundt cake-11984


or big chocolate chips, whatever you have. And mix.


Glutenfree zucchini bundt cake-11980


spray the Bundt pan with cooking spray. I’ve tried oiling it by hand but the spray is so much faster and goes on so evenly.


Glutenfree zucchini bundt cake-11986


Dust with flour.


Glutenfree zucchini bundt cake-11987


Pour batter into pan and bake at 350 for about 45 minutes.


Glutenfree zucchini bundt cake-11991


No photos of making the glaze, my hands were sticky and I think I just forgot.


Glutenfree zucchini bundt cake-11994


brush on the lemon glaze.


Glutenfree zucchini bundt cake-12000


Hopefully you will do a better job than I did.


Glutenfree zucchini bundt cake-12012


Then you must have a slice to see if it’s any good.


Glutenfree zucchini bundt cake-12024




Zucchini Bundt cake~ Gluten free


  • 2½ cups grated zucchini, excess moisture squeezed out
  • 6 ounces of dark chocolate, chopped or chocolate chips
  • 2 cups gluten free flour
  • 1/2 t. xanthan gum
  • 1 t baking powder
  • ½ t baking soda
  • 1 t salt
  • 2 t ground cinnamon
  • 1 t ground ginger
  • ½ t ground nutmeg
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 cup oil
  • 2 t pure vanilla extract

Lemon Glaze:

  • ¼ cup lemon juice
  • 1/3 cup granulated sugar
  • 1 cup confectioners’ sugar

Preheat the oven to 350 °F.  Grease a 10-cup Bundt pan with nonstick cooking spray and dust it thoroughly with flour.
In a bowl  beat the eggs, sugar and oil until light and fluffy, then add the vanilla and beat.  beat in the dry ingredients all  until they are thoroughly combined,  Add the zucchini, and chocolate and mix  until they are completely incorporated.
Pour the batter into the prepared Bundt pan. Bake for 45-55 minutes,  test with a toothpick, if it comes out clean the it’s done and when it has begun to pull away from the sides of the pan. 
The Glaze.

In a bowl, mix together the lemon juice and sugar, then stir in the confectioners’ sugar until the glaze is smooth. 
Using a pastry brush, immediately brush the glaze onto the warm cake.  The glaze will set as the cake cools. Allow the cake to cool completely, then transfer the cake to a stand or serving plate. 

You May Also Like


Find me on

Facebook Taste spotting