This is Delicious
Gluten-Free Chocolate Zucchini Cake
The first time I made it we brought it to a picnic with some friends. It was soft and moist, which is sometimes hard to get in gluten-free cakes. I have used this recipe a number of times when I need to cook a simple batch of cupcakes for a party or a tasty birthday cake. When I first made this in the cupcake version I brought it to another picnic. I watched as they rapidly disappeared. Nobody would possibly guess this is gluten-free!
Cream (check ‘tips’ section for directions on ‘creaming butter’):
1 stick ½ cup butter, soft but still cold
1 2/3 white granulated sugar
Add and beat:
2 large eggs
Add:
1 cup gluten-free oat or rice flour
½ cup cornstarch (check label for gluten-free)
1 cup pureed fresh zucchini (I use our electric mixer)
½ cup unsweetened cocoa powder (try dutch cocoa for extra-dark chocolate yummyness!)
¾ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
Beat until well-blended and smooth. You can use a greased 8×8” square baking pan, a 9” round one, or a 12 cupcake pan with waxed paper cupcake holders. Bake at 350 degrees F for 40-45 minutes.
Makes 1 cake or 12 cupcakes.
