Monday, September 21, 2015

Chocolate Zucchini Cake gluten free

On the table in our clubhouse was a basket with huge zucchinis in it and a sign "Please take one."   I remembered I used to make a zucchini quick bread that I loved and I's the Zucchini... all I need is to come up with a gluten free recipe --  so I tucked one of the large zucchinis under my arm and took it home!

I peeled and grated it and found I had 4 - 2 cup portions - 3 of them I froze, and one I used in the following recipe.

  • 3 eggs 
  • 1/2 cup butter, soft 
  • 1/4 cup oil 
  • 1 3/4 cups sugar
  • 1 tsp vanilla 
  • 2 oz unsweetened chocolate (melted) 
  • 2 cups grated zucchini
  • 2 cups Julie's flour blend
  • 1/2 cup white rice flour
  • 1 tsp xanthan gum 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 1/4 tsp salt 
  • 1 cup flaked almonds
  1. Beat until thick and creamy - eggs, butter, oil, sugar, vanilla 
  2. Add melted chocolate and beat until well blended. 
  3. Beat in grated zucchini 
  4. Mix in dry ingredients until perfectly smooth, stir in almonds. 
  5. Pour into two loaf pans or large muffin tins or  a 9 x 12 inch cake pan  - line bottom with parchment paper. 
  6. Bake at 325 degrees for 1 hour  or until tests done. 

1 comment:

  1. They look and sound wonderful Julie! Your gluten free recipes are such a resource for so many!