This gluten free pumpkin zucchini cake mix recipe combines the warm flavors of pumpkin spice with the natural moisture of zucchini for a cake that’s both tender and wholesome. It’s an ideal way to use up extra zucchini while baking a treat that’s perfect for fall or any time of year. Whether you’re gluten free by necessity or by choice, this homemade mix ensures you get a flavorful, allergy-friendly dessert without compromise.
Ingredients
- 1 cup (120g) gluten free all-purpose flour blend (with xanthan gum)
- 1/2 cup (60g) almond flour
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup (120g) finely shredded zucchini, squeezed dry
- 1 cup (225g) canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (such as canola or light olive oil)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup (80g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) mini chocolate chips (gluten-free)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan or line with parchment paper for easy removal.
- Prepare the zucchini: Shred the zucchini using the fine holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the gluten free all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined and lump-free.
- Combine wet ingredients: In a separate medium bowl, whisk together the eggs, oil, pumpkin puree, and vanilla extract until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
- Fold in zucchini and mix-ins: Gently fold in the shredded, squeezed-dry zucchini. If using, also fold in nuts and/or chocolate chips.
- Bake: Pour the batter into the prepared baking pan. Smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. For best texture, let cool completely.
- Serve: Slice and serve plain, or dust with powdered sugar or spread with cream cheese frosting for an extra treat.
Tips
- Flour blend matters: Use a high-quality gluten free all-purpose flour blend that contains xanthan gum for best structure. If your blend is gum-free, add 1/2 teaspoon xanthan gum to the dry ingredients.
- Don’t skip squeezing zucchini: Removing excess moisture from the zucchini is essential to prevent a soggy cake.
- Substitutions: You can use melted coconut oil or avocado oil in place of canola oil. For a nut-free version, omit almond flour and use more gluten free flour blend (total 1 1/2 cups), and skip the nuts.
- Make-ahead mix: Combine all dry ingredients (including sugars and spices) and store in an airtight container. When ready to bake, just add wet ingredients, zucchini, and mix-ins.
Serving Suggestions
- Enjoy slices warm or at room temperature with a cup of tea or coffee.
- Top with a dollop of whipped cream or a drizzle of maple glaze for a festive touch.
- Frost with classic cream cheese frosting for a more decadent dessert—perfect for birthdays or holidays.
- Serve as a snack cake, breakfast treat, or even as a sweet brunch addition.
Variations
- Muffins: Divide the batter among lined muffin tins and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
- Vegan version: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes). Use dairy-free chocolate chips and ensure your flour blend is vegan-friendly.
- Spice swap: Try adding a pinch of cardamom or allspice for a different flavor profile, or increase the cinnamon for a warmer taste.
- Low-sugar: Substitute half the sugar with a granulated sugar substitute suitable for baking, or reduce sugar by 1/4 cup for a less sweet cake.
- Add-ins: Fold in 1/2 cup shredded coconut, raisins, or dried cranberries for added texture and flavor.
Storage and Reheating
- Room temperature: Store the fully cooled cake in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring slices to room temperature before serving for best texture.
- Freezing: Cut cooled cake into squares, wrap individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm slices in the microwave for 10–15 seconds to refresh texture. If frosted, avoid overheating as frosting may melt.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree. Make sure it is well-cooked and pureed until smooth, and drain any excess liquid to ensure the cake doesn’t become too moist. - What can I use instead of almond flour?
If you need a nut-free option, simply replace the almond flour with an equal amount of your gluten free all-purpose flour blend. The texture may be slightly less tender but still delicious. - How do I know when the cake is done baking?
Insert a toothpick or thin skewer into the center of the cake. If it comes out clean or with only a few moist crumbs (not wet batter), the cake is ready. The top should spring back lightly when touched. - Can I make this cake ahead of time?
Absolutely! This cake stays moist for days, so you can bake it 1–2 days ahead. For best results, store unfrosted and frost just before serving if desired. - Is this recipe dairy-free?
Yes, as written, the cake is dairy-free. Just ensure your chocolate chips (if using) are dairy-free as well. If adding frosting, use a dairy-free version if needed. - Can I bake this cake in a loaf pan?
Yes, this batter can be baked in two 8×4-inch loaf pans. Adjust the baking time to 45–55 minutes, or until a toothpick tests clean. Cool in the pan for 10 minutes before removing to a wire rack.
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