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    Scott Adams
    Scott Adams

    By Scott Adams •

    Zucchini Chocolate Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

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

    Celiac.com Sponsor (A12):
     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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    Guest Vilma

    Guest Vilma

    Posted

    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

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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