It’s that time of year again…zucchini time! Our vines are just bursting with these versatile veggies. Already we’ve had them on the grill and baked in cupcakes. To keep ahead of their production, we’ll have to shred or slice and freeze them, and share with all the neighbors. Please holler if you you want any! If you happen to have an abundance at your house, you will certainly want to try this recipe for Chocolate Zucchini Cake (gluten-free and dairy-free). It’s one of our favorites.
2 1/2 cups Gluten Free Flour
3/4 cup baking cocoa
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil
1/4 cup applesauce
2 cups sugar
2 teaspoons vanilla
3-4 cups zucchini, coarsely shredded (1 medium zucchini)
Putting it together:
Preheat oven to 350 degrees.
Line muffin pans with paper, or grease and flour 3 round cake pans.
Mix together dry ingredients: Gluten-free flour, cocoa, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a stand mixer, combine coconut oil, apple sauce and sugar.
Add eggs and vanilla to stand mixer, mixing well.
Add the dry ingredients and shredded zucchini to the stand mixer. Mix 1 minute or until combined.
Portion batter into prepared pans. Bake 35 minutes for cupcakes or 1 hour for cakes. Baking time depends on moistness of zucchini. Cool on wire racks and frost with your favorite chocolate frosting (we like ganache made with melted dairy-free chocolate chips and a bit of coconut milk). Enjoy your zucchini season!
The Lord has appeared of old to me, saying:
“Yes, I have loved you with an everlasting love;
Therefore with lovingkindness I have drawn you.” Jeremiah 31:3 (NKJV)
Scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson.