Gluten Free Dairy Free Chocolate Zucchini Cake

This zucchini bread is my go to dessert during the week. I have lessened oil from the original recipe and made it gluten free. This recipe is low in FODMAPs and IBS friendly. It also tastes great. Sometimes I make a simple butter cream icing using icing sugar, vanilla and vegan margarine to put on top… usually when my husband convinces me to, he has a serious sweet tooth ;).

Adapted from Double Chocolate Zucchini Bread by A Thought for Food.net

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Chocolate Zucchini Cake

Ingredients

3 Zucchini grated

3 Eggs

1/2 cup Almond Milk ( or any milk you like)

1/2 cup Canola Oil / Veg Oil

2 tsp  Real Vanilla Extract

3 Cups Gluten Free Flour Blend with Xanthan Gum

1 – 1/2 Cups Sugar

1/2 Cup Unsweetened Cocoa Powder

1- 2 tsp Cinnamon

2 tsp Baking Soda

1 tsp Salt

1/2 Cup Dark Chocolate Chips, I use PC Decadent Brand, check the label because there is different types and it still may contain dairy

Directions:

1. Preheat oven to 350 degrees. Put parchment paper in a large baking pan  ( 9×13 Glass is what I use).

2. In a bowl or stand mixer combine all of the dry ingredients.

3. In the same bowl as the dry make a well with the dry ingredient (except for chocolate chips) and add the wet (except for the zucchini) into the middle.Combine This is my lazier version, you can separate the wet and the dry and then combine. I don’t find a difference when making this recipe if I use one bowl.

4. Fold in zucchini and chocolate chips and put into pan and bake for 35-40 mins at 350 degrees. When using gluten free flour it is important to use enough moisture and to not over bake. Check your bread towards the end of cooking. Typically its fine to come out when an inserted knife it a little sticky coming out.

Note :

Gluten free flour can become dry after a few days. I put my cake in the fridge, which dries it out more but I am a little neurotic about leaving baked goods out of the fridge, especially when they have eggs in them. So definitely by day 2 you want to wrap each piece in tin foil and put in a ziploc bag and pop it into the freezer. Then you can just heat it up for a few second and your cake is good as new.

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