Chocolate Zucchini Cake (GF / V)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • 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

View full nutritional breakdown of Chocolate Zucchini Cake (GF / V) calories by ingredient


Introduction

Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee. Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
Number of Servings: 12

Ingredients

    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
    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

Tips

Adapted from http://www.ourfreshkitchen.com/desserts/vegan-gluten-free-zucchini-chocolate-cake/


Directions

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

Serving Size: Makes one loaf, 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.