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