Chocolate Zucchini Cake
Posted on October 31, 2012 by Webdev
1 Tablespoon unsalted butter
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) cream cheese
1/2 cup canola oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2-1/2 cups gf flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/4 cup buttermilk
2 cups shredded zucchini (about 1 large zucchini)
2/3 cup semi-sweet chocolate chips
1/4 cup toasted walnuts, chopped
3/4 cup powdered sugar
3 Tablespoons unsweetened cocoa
1/4 cup cream
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla extract
Preheat oven to 350°F.
Grease a 12-cup bundt pan with butter. Set aside.
In a large bowl combine sugar, brown sugar, cream cheese and canola oil. Beat with a mixer at medium speed until combined. Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in
1 teaspoon vanilla extract.
In a separate bowl, combine gf flour, cocoa, baking powder, baking soda, salt, and cinnamon.
Add flour mixture and buttermilk, alternately, to sugar-egg mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into bundt pan.
Bake at 350°F for 1 hour or until a toothpick inserted into center of cake comes out clean.
Cool cake in pan, on a wire rack, for 10 minutes.
Then invert pan onto a wire rack; removing cake from pan. Let cool completely.
To prepare glaze:
In a small bowl combine powdered sugar and 3 tablespoons cocoa.
Place a glass or stainless bowl over simmering water (make sure bowl is not actually touching water). In bowl, combine cream, chocolate chips and vanilla. Stir until chocolate has almost completely melted.
Remove from heat and continue to stir until mixture is completely combined and all chocolate has melted. Stirring with a whisk, combine powdered sugar mixture with chocolate mixture.
Drizzle glaze over cooled cake.
We used The Gluten-Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe.
To toast walnuts, place in a dry skillet over medium-high heat. Cook until nuts begin to brown, shaking pan occasionally. Remove from heat and allow to cool before chopping.
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