Are you craving a delectable dessert that's both incredibly moist and surprisingly healthy? Look no further than this extraordinary Gluten-Free Zucchini Cake! Imagine a cake so tender and flavorful that you won't believe it's made with vegetables, and so diet-friendly that it fits perfectly into your gluten-free lifestyle. This isn't just another cake recipe - it's a game-changing dessert that transforms humble zucchini into a show-stopping treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups grated zucchini
- 1 ½ cups gluten free all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Grate fresh zucchini using a box grater or food processor. After grating, use a clean kitchen towel to squeeze out excess moisture from the zucchini. This prevents the cake from becoming too wet.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon until well combined and no lumps remain.
- In a separate bowl, beat the eggs with granulated sugar until light and fluffy. Add vegetable oil and vanilla extract, mixing thoroughly until the mixture is smooth and well incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to create a uniform batter. Be careful not to overmix, which can make the cake tough.
- Gently fold the prepared zucchini into the batter, distributing it evenly throughout the mixture.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before serving or frosting.
- Optional: Dust with powdered sugar or top with a cream cheese frosting for added sweetness.
Tips
- Moisture Management: The key to an amazing zucchini cake is removing excess water from the zucchini. Always squeeze out the moisture using a clean kitchen towel to prevent a soggy cake.
- Flour Power: Use a high-quality gluten-free all-purpose flour blend for the best texture. Look for blends that include xanthan gum for improved structure.
- Don't Overmix: Gently fold ingredients to keep the cake light and tender. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Every oven is different, so start checking your cake around 35 minutes. A clean toothpick is your best indicator of a perfectly baked cake.
- Cooling is Crucial: Allow the cake to cool completely before frosting or serving to ensure the best texture and flavor development.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature, making it perfect for make-ahead desserts!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 55mg
