Sunday, September 16, 2012
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.
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!