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One of my favorite things about summer is that I can grab tons of fresh zucchini at farmer’s markets for recipes like this gluten free chocolate zucchini cake! I’ll look for any excuse to hide, er, I mean to use, fresh veggies and fruits in my baking, and this “hidden treasure” recipe for gluten free Chocolate Zucchini Cake is one of our favorites!
While you might not think that zucchini and chocolate could marry so well, just wait until you taste this amazing gluten free chocolate zucchini cake!
Besides being delectably moist and delicious, this chocolate cake contains health benefits you can’t taste — talk about having your cake and eating it too! The glaze on top is a delicious alternative to traditional frosting, but is totally optional. At times, I’ve shaved some dark chocolate on top (also optional) for decoration, and on other occasions, I’ve baked this yummy cake as a sheet pan and used cookie cutters to cut out shapes. The recipe is so versatile, I’m sure you’ll come up with even more ways of using it!
This light, subtly sweet cake is sure to be a hit for you this summer and fall. In fact, in the words of my son’s playdate pointing to this cake, “I don’t know if there’s gluten in that or not, but that chocolate cake is GOOD!”
For other gluten free chocolate zucchini combos, try my gluten free Coffee Chocolate Zucchini Bread or my gluten free Zucchini Brownies! Or even my gluten free chocolate zucchini donuts! Truly a great combination, don’t you think?
Note: although this recipe was originally published in my cookbook, Free for All Cooking, since then I’ve experimented more with Coconut Palm Sugar – a low glycemic, granulated, raw and nutrient rich alternative to processed sugar. I’m happy to report that this recipe worked beautifully using coconut palm sugar, so consider that an option if you’re looking to feel even better about eating chocolate cake!Print
Preheat the oven to 350° F.
Prepare a 10-inch tube or bundt pan by lightly oiling and dusting with gfJules™ Flour. Or, prepare a 9 x 13 baking pan the same way, and bake as a sheet pan.
Wash and grate zucchini with skins on. If you have extra grated zucchini, measure it and bag it, then refrigerate or freeze for your next yummy zucchini recipe!
Whisk together gfJules Flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
Using an electric mixer (preferred), cream butter/Buttery Sticks and sugar until smooth and light. Add eggs to the butter and sugar mixture one at a time, beating well after each addition. Stir in vanilla, agave/coconut nectar, orange juice and zucchini.
Alternately add the mixed dry ingredients and the milk into the zucchini mixture until fully incorporated.
Pour into prepared pan and bake in the preheated oven for about 50 minutes (test at 45 minutes) or until a cake tester inserted into center comes out clean. Cool in pan for 15 minutes; turn out onto a wire rack to cool thoroughly.
Sprinkle confectioner’s sugar over the cake to serve, or to make glaze, whisk together all the ingredients until smooth. Drizzle glaze over cake only after it has fully cooled.