3 great recipes that i will someday remember to update with my pictures and modifications - a few quick things that will make sense after you read all the recipes -- I always puree my zuchinni, these recipes are interchangeable with pumpkin and while they are good as is they taste WAY BETTER with pumpkin puree (fresh/frozen/dehydrated are all better than canned).. maple syrup can be subbed for honey or coconut/regular sugar - the cake works with all coconut flour but the breads do better with minimal coconut flour and more millet/rice/sorghum - the apple sauce can be subbed for more zuc or pumpkin
Chocolate Zuc Bread
Chocolate Chip Zuc Bread
Chocolate Chip zuc cake
Chocolate Zucchini Cake - Gluten Free & Vegan
ReplyDeleteAuthor: Teesa the Domestic Diva
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
Serves: 12
Ingredients
1 cup palm sugar, brown sugar, cane sugar (I sub half with liquid stevia equivalent)
⅓ cup oil ( I use melted coconut oil)
2 teaspoons vanilla extract
½ cup gluten free oat flour (for oat free replace with sorghum or millet, or a combo of the two)
½ cup tapioca flour
½ cup brown rice flour
½ cup unsweetened cocoa powder (sifted if lumpy!)
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon guar gum
2 cups shredded zucchini, packed *Tip - if you have any veggie-phobes in your household, you could puree the zucchini in a food processor so it is not detectable.
Frosting:
6 tablespoons unsweetened cocoa powder (sifted if lumpy)
¼ cup allowed butter
2 cups corn-free powdered sugar ( I would try this with powdered palm sugar next time!)
¼ cup any milk
½ teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees and grease a 9 x 13 pan.
In a large bowl, mix together the oil, sugars, and vanilla.
Add in the remaining ingredients minus zucchini. Stir vigorously to combine well: mixture will be dry and crumbly.
Stir in the zucchini. The moisture from the zukes should bring the whole batter together like a typical brownie/cake batter on the thick side.
Pour/coax into the prepared pan and bake for about 25 minutes until a knife inserted in center comes out clean. I had to bake mine a little extra, the moisture content of your zucchinis will drive this.
Let cool for about 10 minutes and then invert on a cooling rack. At this point you can make the frosting for the cake.
In a microwave safe bowl or over a double boiler, melt the butter/margarine.
Remove and mix in the cocoa powder, then the powdered sugar, milk and vanilla.