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  • Scott Adams
    Scott Adams

    Zucchini Chocolate Cake (Gluten-Free)


    This recipe comes to us from Valerie Wells.

    Cream:
    1 stick (½ cup) butter
    1 tablespoon shortening
    1 ½ cup plus 3 tablespoons sugar

    Add & beat well:
    2 jumbo eggs**

    Add:
    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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    Delicious! I made a lemon instead of chocolate version of this since I didn't have the chocolate. I substituted 1/4 cup corn starch for the 1/2 cup chocolate. I added 1 teaspoon of ground lemon peal, 2 teaspoons of lemon juice, 1/4 teaspoon of lemon extract and 1/4 teaspoon of vanilla. I baked a double batch for a layered birthday cake and used a lemon frosting. The whole thing was just GONE. I guess they liked it...

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  • About Me

    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 founded 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.

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