Of course, I can't claim all the credit here. I took inspiration from Our Fresh Kitchen, tweaking it to serve my needs and desires. Not having quinoa flour on hand, I made my own blend of rich and flavourful elements (including buckwheat flour, one of my favourite chocolate pairings), and by using a chocolate milk alternative I got a double whammy of cocoa flavour too. The cake is so rich and moist that it needs no frosting or glaze at all, but you could certainly adorn it with one of you chose. After tasting this, you'll wonder why you ever avoided vegetables as a little (or big) kid!
Shared with Gluten Free Fridays
Chocolate Zucchini Cake (GF / V)
Makes one loaf, 12 pieces
¼ cup water
1 cup chocolate almond or rice milk
¼ cup canola or light olive oil
1 tbsp vanilla
¾ cup sugar
6 packets Truvia (or ¼ cup sugar)
1 tsp salt
1 tsp instant espresso (or coffee) powder
¾ cup teff flour
¼ cup buckwheat flour
½ cup amaranth flour
½ tsp guar gum
3 tbsp flax meal
1 tsp baking soda
½ tsp baking powder
½ cup cocoa
1 tbsp mesquite powder
2 cups zucchini, grated
- Preheat oven to 350F and grease a loaf pan.
- In a bowl, whisk together the water, almond milk, oil, vanilla, sugar, Truvia, salt and espresso.
- Add the remaining (dry) ingredients, mixing well. Fold in the zucchini.
- Bake for 60-65 minutes.
- Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 19.4 mg
Total Carbs: 30.8 g
Dietary Fiber: 4.5 g
Protein: 4.0 g