When I was growing up, my favourite cake was chocolate-zucchini cake.
No matter that I turned up my nose at the zucchini fresh out of the garden that turned up on my dinner plate.
In fact, I was just saving my zucchini appetite for dessert.
My mom made this cake every year when we were inundated by giant zucchinis that just wouldn't stop growing.
And every time I ate it, I thought to myself: this is much better than a regular chocolate cake.
I have missed it for the past 14 years, as I've been baking gluten-free for my favourite Celiac husband.
But I'm now happy to say that I've cracked the gluten-free chocolate-zucchini cake code!
So, of course I wanted to share it with you — whether you need a gluten-free version or not.
one year ago: mary berry's oat rounds
two years ago: german sunken plum cake
three years ago: oat-date slice
chocolate-zucchini cake
Note: This is half the size of my mom's original cake. If you make it with wheat flour, you could easily double the recipe and bake it in a 10-inch tube, 13 x 9-inch pan, or bundt pan.
90 g. (6 tbsp.) butter, softened
200 g. (1 c.) sugar
1 1/2 large eggs (or 2 medium)
1 tsp. vanilla
156 g. (1 1/4 c.) wheat flour
or gluten-free:
62 g. millet flour
46 g. potato starch
46 g. sweet rice flour
1 tsp. xanthan gum
1/4 c. cocoa powder
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. milk
1 c. zucchini, grated
1/2 c. mini chocolate chips
1/2 c. walnuts, chopped
Butter an 8-inch round pan and line the bottom with parchment paper.
Cream butter and sugar until fluffy. Add eggs one at a time and mix well. Mix in vanilla. Set aside.
In a separate bowl, whisk dry ingredients together.
Alternate adding the dry ingredients and milk to the butter mixture. Stir in zucchini, chocolate chips, and nuts at the end. Scrape into prepared pan.
Bake at 350 degrees for 45 to 60 minutes. The cake is done when a tester comes out clean and it just starts to pull away from the edges of the pan.
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