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September 30, 2011 Cakes

Gluten-Free Chocolate Zucchini Cake or Cupcakes

This is a great way to use up all those overgrown garden zucchinis. Who knew that mashed up green vegetables could taste so good?

CHOCOLATE ZUCCHINI CAKE

Serves: 10

Time: 30 minutes active, 45 minutes cooking.

Cream Together (check ‘tips’ section for directions on ‘creaming butter’)

1 stick (½ cup) butter, soft but still cold

1 2/3 white granulated sugar

Add and beat well:

2 large eggs

Add and beat in:

3/4 cup rice flour

1/4 cup almond flour

½ cup cornstarch (check label for gluten-free)

1 cup pureed fresh zucchini (I use our electric mixer)

½ cup unsweetened cocoa powder (try dutch cocoa for extra-dark chocolate yumminess!)

¾ teaspoon xanthan gum

¼ teaspoon salt

1 teaspoon baking powder

Beat until well-blended and smooth. You can use a greased 8×8” square baking pan, a 9” round one, or a 12 cupcake pan with waxed paper cupcake holders. Bake at 350 degrees F for 40-45 minutes.

Makes 1 cake or 12 cupcakes.

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Categories: Cakes Tags: cake, chocolate cake, chocolate zucchini cupcakes, cupcakes, gluten free cupcakes, gluten-free cake, gluten-free chocolate zucchini cake, gluten-free zucchini cake, gluten-free zucchini cupcakes

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Comments

  1. tina kne says

    June 25, 2012 at 7:20 pm

    My husband’s birthday is today. Since his gluten-intolerance diagnosis, he has mourned the passing of many of his old favorites, including chocolate zucchini cake. I can hardly wait for him to come home to see this delicious treat waiting for him. I baked it in a bundt pan, with a powdered sugar glaze on top. I also subbed tapioca flour for the cornstarch, as I am severely allergic to corn (I make my own baking powder for this reason). I haven’t tasted it yet, but it smells absolutely scrumptious! And it was so easy to make! Thank you for sharing this recipe!

    Reply
    • Linnaea says

      June 26, 2012 at 10:46 am

      Your welcome! I hope your husband enjoys it! I haven’t heard of making your own baking powder…Do you mind sharing the recipe? I’d love to try it!

      Reply
  2. tina kne says

    June 26, 2012 at 3:21 pm

    Linneae! The cake was absolutely fantastic! I’m sharing your recipe with a bunch of friends who have zukes to spare and are sick of zucchini bread and muffins. Hubby was so thrilled to have his old favorite back – it is always a big moment of YAY! when we find a good gluten-free version of an old favorite. Because hubby can’t eat gluten, and because I’m allergic to soy, corn, citrus, nuts, garlic, and tomatoes, we have to continually find ways to tweak recipes to suit our needs. I found out the hard way that baking powder often contains corn starch, so I searched for recipes to make my own and found this one at http://www.grouprecipes.com/83473/corn-free-baking-powder.html : “To make a large batch of baking powder, mix ¼ cup starch (arrowroot or tapioca) with ¼ cup of baking soda and ½ cup of cream of tartar. The starch is very important! Otherwise you get concrete. Keep in a sealed jar or Tupperware. 1 tsp. mix equals 1 tsp. baking powder.” Because of this baking powder recipe, poohbearlovesheavymetal in MillVill, CA is one of my most favorite people ever. You are too! Again, thanks!

    Reply
    • Linnaea says

      June 26, 2012 at 4:48 pm

      Glad you enjoyed the cake! Thanks for the baking powder recipe! I’ll try it as soon as I get some tapioca starch and cream of tartar. 🙂

      Reply
  3. tina kne says

    June 26, 2012 at 3:28 pm

    And next I am making your GF Oreos, with an adjustment to make it corn-free. Because I’m making ice cream this weekend. And we haven’t had cookies n cream ice cream in ages, because: Oreos contain gluten and corn, and most ice creams contain soy (in the form of lecithin, which is an emulsifier, so it makes the ice cream creamier. I just use a lot more cream in my ice cream to make it creamier….). I’ll let you know how that goes! Peace!

    Reply
  4. Emily says

    August 23, 2013 at 3:25 pm

    Recipe looks great, but where are the directions for the chocolate glaze?

    Reply
    • Linnaea says

      September 17, 2013 at 11:49 am

      It’s just melted chocolate spread over the cake. You could also try a quick frosting: Melt together 1/4 cup butter and 2 oz dark chocolate, then beat in 3 tablespoons of milk and powdered sugar to taste.

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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