This week’s new recipe for Chocolate Chocolate Chip Zucchini Cake turned out fabulous! I was a little nervous with all the changes I made to the original Chocolate Chocolate Chip Zucchini Cake recipe, but my family loved it. We ate it for breakfast, lunch, and dinner…no kidding!
Instead of going through all the changes I made to the recipe, I’ve just posted my adapted recipe below. I changed it so that my entire family could enjoy it and I hope you guys can enjoy it too! If you don’t have to eat gluten-free, just put back in the original 2 1/2 cups of all-purpose flour, or better yet, whole wheat flour, and remove the guar gum.
Oh, one other thing, this cake was taken up a notch with a homemade blueberry sauce. The only thing that would have put it over the top was vanilla ice cream. Yum! So, go ahead, try it…the possibilities are endless!
Free of gluten, dairy, egg, soy, corn, peanut
Chocolate Chocolate Chip Zucchini Cake
- 1 cups sorghum flour
- 3/4 cups millet flour
- 1/4 + 1/8 cups tapioca flour
- 1/4 + 1/8 cups almond meal/flour
- 1/2 cups cocoa
- 2 teaspoons guar gum
- 1 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1 teaspoons salt
- 3 EnerG egg replacer
- 1 cups brown sugar
- 3/4-1 cups grapeseed oil
- 2 teaspoons vanilla
- 2 cups zucchini, grated
- 1 cups chocolate chips, semi-sweet
1. Grind any gluten-free flour, if necessary. Preheat oven to 350 degrees. Grease two loaf pans or a single bundt pan.
2. Mix together your gluten-free flours; mix in cocoa (sifted), guar gum (or xantham gum), baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the EnerG egg replacer (4 1/2 tsp powder + 6 Tbsp water; equivalent to 3 eggs). Beat in the sugar. Add in oil (any oil will do) and vanilla; mix together.
4. Add wet ingredients to dry ingredient, along with zucchini and chocolate chips; mix to incorporate.
5. Separate into 2 loaf pans or a single bundt pan. Bake for 45-50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then remove from pan onto serving dish.
6. Serve with homemade blueberry sauce (or any fruit), sprinkled with powdered sugar, and/or ice cream. It's even perfect with a cup of coffee for breakfast.
What new dish did you try this week? Share with us in the comment section.
Okay, enough of chocolate goodness…we’re on to a new week, my friends. So, what’s on my new recipe challenge for this week? Searching…searching…searching…(you’re enjoying my thought process, right?)….Fried Pickles…of course! Yes, I am totally serious. (And you have to agree that those have to be the cutest kids on the linked recipe site.)
We bought a huge jar of Vlassic pickles at Costco last week (there under $4 for a ginormous jar), so this is the perfect way to use them. I’ll use my gluten-free breading recipe instead of the flour and panko bread crumbs, and I’ll also go sans eggs.
How about you? Will you join me in Fried Pickles this week or try something else? I hope you will try out at least one new recipe this week, either one you create yourself or just borrow from someone else. Get out of that kitchen slump and try something new! If you do, come share it with us next week.
How the Willing Cook-A-Long works:
- I will come back next week with my review of the willing cook-a-long new recipe and the changes I made for my food allergy home.
- You can make the same recipe as I (with or without allergy changes), or…
- You can make your own new dish and tell us about it.
Have a Blessed Weekend!