Chocolate Zucchini Cake
Description
Shh!! Don’t tell. This rich, decadent chocolate cake has a secret ingredient-zucchini! It makes the cake soooo moist and delicious, no one will ever know it is practically a health food 😉 Perfect way to use up those extra zucchinis. No fancy cake pans? No problem! This gorgeous cake bakes up perfectly in an 8×8 inch pan or double the recipe and bake in a 9×13 pan. Happy Summer, Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 45 minutes cook time
- 60 minutes total time
Recipe
For the cake:
1 1/6 cups (150g) gluten free flour
1/3 cup (32g) dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 T softened butter
3 T + 1 teaspoon vegetable oil
1 scant cup (175g) sugar
1/2 teaspoon vanilla
1 egg, room temperature
1/4 cup (56g) sour cream
1 1/2 cups shredded zucchini (no need to drain the liquid!)
1/4 cup chocolate chips
For the icing:
3/4 cup chocolate chips, divided
For the cake:
1. Preheat oven to 325° F. Spray 8×8 inch pan with non-stick cooking spray.
2. In a medium bowl, combine gluten free flour, cocoa powder, baking soda, baking powder and salt and set aside.
3. In large mixing bowl, beat together butter, oil, sugar and vanilla until smooth.
4. Beat in the egg.
5. Stir in the sour cream alternately with the flour mixture.
6. Fold in shredded zucchini and chocolate chips.
7. Pour into prepared pan.
8. Bake for 40-45 minutes.
9. Sprinkle 1/2 cup chocolate chips evenly over the top of the cake and return to the oven for an additional 5 minutes.
10. Remove the cake from the oven and spread the softened chocolate chips into a smooth glaze.
11. Sprinkle with remaining 1/4 cup chocolate chips
12. Cool, slice and enjoy!
For the cake:
1 1/6 cups (150g) gluten free flour
1/3 cup (32g) dutch-process cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
4 T softened butter
3 T + 1 teaspoon vegetable oil
1 scant cup (175g) sugar
1/2 teaspoon vanilla
1 egg, room temperature
1/4 cup (56g) sour cream
1 1/2 cups shredded zucchini (no need to drain the liquid!)
1/4 cup chocolate chips
For the icing:
3/4 cup chocolate chips, divided
For the cake:
1. Preheat oven to 325° F. Spray 8×8 inch pan with non-stick cooking spray.
2. In a medium bowl, combine gluten free flour, cocoa powder, baking soda, baking powder and salt and set aside.
3. In large mixing bowl, beat together butter, oil, sugar and vanilla until smooth.
4. Beat in the egg.
5. Stir in the sour cream alternately with the flour mixture.
6. Fold in shredded zucchini and chocolate chips.
7. Pour into prepared pan.
8. Bake for 40-45 minutes.
9. Sprinkle 1/2 cup chocolate chips evenly over the top of the cake and return to the oven for an additional 5 minutes.
10. Remove the cake from the oven and spread the softened chocolate chips into a smooth glaze.
11. Sprinkle with remaining 1/4 cup chocolate chips
12. Cool, slice and enjoy!