Monday, December 1, 2014

Zuchinni Breads and cakes

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

1 comment:

  1. Chocolate Zucchini Cake - Gluten Free & Vegan
    Author: Teesa the Domestic Diva
    Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
    Serves: 12

    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.
    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
    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.