Chocolate Zucchini Cake, GF

By MaryEllen

I consider zucchini to truly be one of the sweetest rewards of spring. And with my new recipe, gluten free Secret Ingredient Chocolate Coffee Zucchini Bread, I’m liking it even more!

Ingredients

• Bread:
• Ingredients
• 1 1/2 1 shredded fresh zucchini (approximately 1 zucchini)
• 1/4 cup vegetable oil (I used safflower oil)
• 1/4 cup brewed coffee, cold (I used Puro Organic Fair Trade Coffee)
• 1/2 cup packed brown sugar
• 1/4 cup granulated cane sugar
• 1 1 1/4 1 egg white (OR 1/4 cup mashed ripe banana)*
• 1 tsp. pure vanilla extract
• 1 1/4 cup gfJules™ All-Purpose Flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• Glaze:
• 3/4 1-2 sifted confectioner’s sugar + 1-2 Tbs. milk of choice for glaze (optional)

Details

Servings 1
Preparation time 20mins
Cooking time 80mins
Adapted from gfjules.com

Preparation

Step 1

Instructions

Preheat oven to 350° F (static) or 325° F (convection). Lightly oil a 9×5 bread pan or 2-3 mini loaf pans.

Shred the zucchini using a fine shredding disc on a food processor or a hand shredder. Measure 1 1/2 cups and set aside.

Beat together oil, brewed coffee, sugars, egg (or mashed banana) and vanilla. Slowly stir in the dry ingredients until incorporated, then whip together until smooth, approximately 1-2 minutes. Stir in the shredded zucchini.

Once the zucchini is integrated, pour into prepared pan and bake for 1 hour, or until a toothpick inserted into the center has no wet crumbs on it when removed. Rotate pan halfway through the bake to help the loaf rise more uniformly.

Depending on whether your pan size and whether your pan is metal or glass, the bake time may be longer or shorter (if baking with banana, add time), so add 5 minutes and repeat the toothpick test, if needed.

Remove to cool on a wire rack and remove from pan after cooling for 15 minutes.

When cooled, sprinkle with confectioner’s sugar, or whisk confectioner’s sugar with milk for glaze if desired, before serving.