Friday, September 21, 2012
Chocolate Zucchini Cake (Gluten-Free)
I mentioned before how I have 19 zucchini and counting. I made zucchini pickle relish out of them, but haven't actually tried it yet. Something I have tried is Chocolate Zucchini Cake which my family loves. It's based off a recipe I found in "Mormon Country Cooking" but I've substituted refined for whole ingredients and also made it gluten free.
It goes as thus:
3/4 cup butter
2 cups sucanat
2 1/2 cups Certified Gluten-Free rolled oats ground into flour*
1 tsp sea salt
2 tsp cinnamon
2 1/2 tsp baking powder (use a kind without aluminum, like Rumford)
1/2 tsp baking soda
1/3 cup cocoa
1/2 cup milk (I use almond milk)
2 tsp vanilla
2 cups shredded zucchini
* You can use sprouted wheat flour instead, if you're not doing gluten-free.
Butter and flour (w/remaining GF oat flour) a 10 inch tube pan. Blend well the butter, sucanat, eggs, and vanilla. Mix dry ingredients together, then add to butter/sucanat mix, alternating between milk and zucchini. Pour into tube pan and bake 1 hour at 350 degrees. Remove from pan onto a plate.
You can drizzle the top with a chocolate icing made with cocoa, powdered sucanat, butter, and enough milk to make it drizzly.
1/2 cup butter
2 cups powdered sucanat
2 Tbsp cocoa
4-6 Tbsp milk
Powder Sucanat in a blender. Whip butter in mixer, add sucanat (not on high speed or you'll have this sweet stuff all over your counters and you) and cocoa. Then mix in milk until desired wetness, enough to spread/drizzle over the top of cake when it has cooled a bit.
Thanks for stopping by!