This is our new family favorite, and apparently the dog's favorite, too, since we came home to an empty 9x12 pan the first time I made it. She went to the trouble of taking it off the counter and removing the lid from the pan, so it must be worth the effort!

It was based on my carrot cake recipe, but with some modifications to make it a bit healthier, so I can call it a snack and eat it more often. It's easy peasy to make, and puts all of that zucchini to good use if you are sick of zucchini bread.

Ingredients:


1 1/2 cups organic sugar

1 cup coconut or sunflower oil

4 organic eggs

1 tsp vanilla

3 cups grated zucchini

3 cups Bob's All Purpose gluten free four (or your preferred mix)

1/4 cup raw cocoa powder (of course you can use regular, but the raw has more minerals and iron)

1 1/2 tsp xanthan gum

2 tsp pumpkin pie spice

1 tsp baking soda

1 tsp gluten free baking powder

1 tsp salt

1/2 bag of  chocolate chips (CF for those making this dairy free)


Preheat oven to 350 degrees. Cream the sugar and oil. Add the eggs, one at a time. Add vanilla. Mix dry ingredients in a separate bowl, and wisk to mix. Add the zucchini and flour mixture, a cup at a time, alternating each and mixing well. Add chocolate chips and stir. Pour into a greased and floured 9x12 pan (use cocoa for the flour and you won't get white specks on your cake) and bake for around 35 minutes. Use a toothpick to test.

I don't frost it, but you could dust it with powdered sugar, or frost if you are going for a traditional cake. I skip the extra sugar so I can eat extra cake!