Chocolate Zucchini Cake (Gluten Free)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 117.0
  • Total Fat: 4.7 g
  • Cholesterol: 11.6 mg
  • Sodium: 124.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.7 g

View full nutritional breakdown of Chocolate Zucchini Cake (Gluten Free) calories by ingredient


Introduction

Easy to make, stays moist and freezes well. Created by Wendy Turnbull - see Gems of Gluten Free Baking Easy to make, stays moist and freezes well. Created by Wendy Turnbull - see Gems of Gluten Free Baking
Number of Servings: 16

Ingredients

    1 1/2 cup GEMS flour
    3 TBSP cocoa
    1 tsp baking soda
    1/2 tsp guar gum
    1/4 tsp salt
    1/4 cup olive oil
    2/3 cup granulated sugar
    1 egg
    1/4 tsp instant cofee powder dissolved in 1 tsp vanilla extract
    1/2 cup Rice Dream Milk and 1/2 tbsp lemon juice
    1 cup grated zucchini, drained and lightly packed
    1/2 cup chocolate chips (optional)

    Note: May substitute buttermilk for Rice Dream Milk

Directions

1. Preheat oven to 350 degrees F. Lightly grease bottom of an 8 by 8 inch pan.
2. In small bowl blend GEMS flour, cocoa, baking soda, guar gum and salt.
3. In mixing bowl combine oil, sugar, egg, coffee/vanilla mixture and buttermilk and beat until blended.
4. Combine flour mixture with liquid ingredients and beat until thorougly mixed.
5. Stir in zucchini and chocolate chips (if using) and spoon into prepared pan.
6. Bake 25 - 30 minutes. Plan on rack to cool.

Makes one 8 by 8 inch cake pan.
Note nutrition calculation includes chocolate chips.

Serving Size: Makes one 8 by 8 inch cake. (16 pieces)