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Zucchini Chocolate Cake (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Valerie Wells.
1 stick (½ cup) butter
1 tablespoon shortening
1 ½ cup plus 3 tablespoons sugar
Add & beat well:
2 jumbo eggs**
1 cup unsweetened pureed fresh zuchinni*
1 ½ cup Gluten Free Flour Mix (any kind)
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon soda
Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).
I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some of the cocoa powder with corn starch. The recipe originally calls for ½ cup corn starch & I substituted cocoa powder for the corn starch. I dont know whats so special about this recipe, but it never fails. Im not a great baker, but this recipe is helping me improve my reputation!
*I pureed & froze tons of zucchini this summer in one cup containers. The original recipe calls for applesauce. I believe applesauce or any pureed fruit would work equally well.
** If you dont have jumbo eggs, you can use 2 large eggs & an extra egg yoke or egg white.
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