gluten free chocolate zucchini cake

Name: gluten free chocolate zucchini cake Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 16
Ingredients: 1 stick of butter; 1 T shortening; 1.5 c sugar; 2 jumbo eggs; 1c pureed fresh zucchini; 3/4 c rice flour; 1/2 c tapioca starch; 1/4 c potato starch; 1/2 c cocoa powder; 1/2 t xanthan gum; 1/4 t salt; 1 t baking powder; 1/2 t baking soda

Minutes to Prepare: 5
Minutes to Cook: 45

Number of Servings: 16

Ingredients

1 stick of butter1 T shortening1.5 c sugar2 jumbo eggs1c pureed fresh zucchini3/4 c rice flour1/2 c tapioca starch1/4 c potato starch1/2 c cocoa powder1/2 t xanthan gum1/4 t salt1 t baking powder1/2 t baking soda

Directions

Cream the sugar and butter and shortening. Then add eggs and beat well. Add pureed zucchini, mix. In separate bowl mix all dry ingredients. Then add the dry to the wet ingredients and beat until smooth. Bake in a greased and (gf) floured 8x8 pan/dish at 350* for 45 min. When cool cut into 16 pieces. Can be served alone, or with frosting. We like to dust the top with a little powdered sugar!

Number of Servings: 16

Recipe submitted by SparkPeople user GREENIECHICKEN.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 191.9
Total Fat: 7.8 g
Cholesterol: 49.9 mg
Sodium: 52.2 mg
Total Carbs: 32.6 g
Dietary Fiber: 1.3 g
Protein: 2.1 g

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Member Reviews

JILLINWONDER
This is more ingredients than I have on hand, so guess I'll ad lib. I'm dairy free too, so I'll substitute coconut oil for the butter and shortening. Think I'll try buckwheat flour and agave nectar in place of sugar. Will post if I'm successful! - 9/17/10