Chocolate Zucchini Cake (GF / V)

There's nothing quite like a good, rich and moist chocolate zucchini cake on the first bake-sale table of the school year. Zucchini picked at the end of the season are generally spongier than their early counterparts, and less desirable for savoury applications, but once they're shredded into fine threads and stirred into a flavourful, sweet batter the moisture still inherent in the vegetable works its magic, tenderizing the works as the vegetable itself disappears. The importance of this quality is even more obvious when it comes to gluten free bakes like this one - gluten free food is, on the whole, known for being dry and crumbly, but between the chocolate "milk", flaxseed and zucchini here, a piece of this cake hold an intense, rich moisture that lasts for days. Even warmed in the microwave to have as a bedtime snack, the taste and texture is just as rich as day one.

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

1. Preheat oven to 350F and grease a loaf pan.
2. In a bowl, whisk together the water, almond milk, oil, vanilla, sugar, Truvia, salt and espresso.
3. Add the remaining (dry) ingredients, mixing well. Fold in the zucchini.
4. Bake for 60-65 minutes.
5. Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.

Amount Per Serving (with almond milk)
Calories: 188.9
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