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I have more than my share of zucchinis right now. Being a savvy gardener, I only planted ONE plant, knowing how prolific a single plant can be. And I swear, I could time lapse the growth of one, they grow SO rapidly. One day you have normal 12″ or under zucchini, and two days later, you have Zukezilla…really! Some people don’t believe me, but it happens all the time!
My Romenesco plant is very happy in it’s fertile, well mulched soil and is churning out 1-2 new zucchinis a day, so of course I have to use my imagination to put all this beautiful veg to use.
I have made some delicious things, but of course, the time is not always ripe to whip out the camera and attempt to capture the scrumptious results for the purposes of my blog! I have made some Zucchini Chips that were pretty amazing, and a zucchini casserole that made me swoon….and now this lusciously moist treat: chocolate zucchini cake. Here is one time I know, my middle child will have NO problem eating some veggies! Rich dark chocolatey taste with a moist crumb..got to love it! If you would like to make this easy to pack in a lunch box, I suggest instead of frosting, mix in a cup of chocolate chips…it will be cleaner AND easier! This time around, I knew my girls would be tickled to death about the frosting, so I went for it.
Cake:
1/3 cup oil ( I use melted coconut oil)
1 cup palm sugar
2 teaspoons vanilla extract
1/2 cup oat flour
1/2 cup tapioca flour
1/2 cup plus 2 tablespoons brown rice flour
(or 2 cups whole wheat pastry or all-purpose flour)
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini, packed *Tip – if you have any veggie-phobes in your household, you could puree the zucchini in a food processor so it is not detectable.
Frosting:
6 tablespoons unsweetened cocoa powder (sifted if lumpy)
1/4 cup allowed butter
2 cups corn-free powdered sugar ( I would try this with powdered palm sugar next time!)
1/4 cup any milk
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees and grease a 9 x 13 pan.
In a large bowl, mix together the oil, sugars, and vanilla.
Add in the remaining ingredients minus zucchini. Stir to combine well, mixture will be dry and crumbly.
Stir in the zucchini. The moisture from the zukes should bring the whole batter together like a typical brownie/cake batter on the thick side.
Pour into the prepared pan and bake for about 30 minutes until a knife inserted in center comes out clean. I had to bake mine a little extra.
Let cool for about 10 minutes and then invert on a cooling rack. At this point you can make the frosting for the cake. In a microwave safe bowl, melt the butter/margarine.
Remove and mix in the cocoa powder, then the powdered sugar, milk and vanilla.
This recipe was shared on Friday Foodie Fix,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Odd question – but how much brown rice flour did you use? 1/2 plus 2 tablespoons brown rice flour – is that 1/2c + 2T? OR 1 or 2c? Thanks mucho!
No not odd, thanks for catching my error!! 1/2 CUP plus 2T!
I made this today, and it tastes awesome! Thank you so much. Your site is a great resource!
Thank YOU leslie for letting me know….you're making me crave this yummy treat!
We can’t do oats (or nuts). What would be the best sub for the oat flour? More brown rice? Or I have quinoa flour or millet. Thanks.
I would do an equal mix of all three Laura…only if you like their flavors. (by mixing them, none of the flours stand out too much) I have yet to find a way to use quinoa flour in a way I enjoy, is that one you know you like?
Here is the secret to making quinoa flour palatable: you have to toast it. Seriously! I’m afraid I can’t take credit for that discovery though.
http://www.cakeandcommerce.com/cake_and_commerce/2010/12/baking-with-quinoa-flour-or-how-to-make-one-of-the-worst-gluten-free-pantry-ingredients-into-a-bakin.html
I do just toast mine on the stovetop though, wait till you smell the nuttiness & it turns a bit golden.
Can’ wait to try it laura, thanks for the tip!