Gluten Free Chocolate Zucchini Cake Recipes

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CHOCOLATE ZUCCHINI CAKE - GLUTEN FREE

A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from www.bobsredmill.com.

Provided by Molly53

Categories     Dessert

Time 2h15m

Yield 20 serving(s)

Number Of Ingredients 16



Chocolate Zucchini Cake - Gluten Free image

Steps:

  • Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
  • Combine the first 8 ingredients in a bowl; set aside.
  • In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
  • Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
  • Pour batter into prepared pan.
  • Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
  • Turn out of pan and cool completely on a wire rack.

Nutrition Facts : Calories 229.5, Fat 12.1, SaturatedFat 5.3, Cholesterol 50.9, Sodium 329.5, Carbohydrate 29.4, Fiber 1.5, Sugar 20.5, Protein 3.2

1 cup rice flour
1 1/4 cups white bean flour
2 teaspoons xanthan gum
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
1 teaspoon ground cinnamon
3/4 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons orange peel, grated
2 cups zucchini, grated
1/2 cup milk or 1/2 cup water
1 cup walnuts, pieces

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