Gluten-Free Zucchini Chocolate Cake
From the kitchen of VanderMayGreen
One way to use extra zucchini from the garden.
Gluten‑free, Quick & easy
1/4 cup soft butter
1/4 cup oil
7/8 cup sugar
1/2 tsp. vanilla
1/4 cup sour milk
1 cup gluten-free flour (listed below)
3 T. cocoa
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. xanthan gum
1 cup ground zucchini
1/3 cup chocolate chips
1/3 cup chopped nuts
1/4 cup sugar (optional)
Gluten-Free flour mix: sift together; 3 cups rice flour, 1 cup potato starch flour, and 1/2 cup tapioca flour. Store in air-tight container.
In mixing bowl, mix together: butter, oil and sugar.
Add egg, vanilla, and sour milk, mix well.
Stir in flour, cocoa, baking powder, soda, salt, xanthan gum and zucchini.
Pour into a greased and floured 8"x8" pan.
Sprinkle with chocolate chips, chopped nuts and sugar (sugar is optional).
Bake in a preheated 325 degree oven for 40-45 minutes.
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