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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

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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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1 Response:

 
Vilma
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Jul 2008 6:02:42 PM PDT
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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