The Willing Cook-a-Long: Chocolate Chocolate Chip Zucchini Cake

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

It was so hard to get a decent picture of this cake!

Chocolate Chocolate Chip Zucchini Cake

Ingredients

  • 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

Instructions

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.

See the orange specs? I was a little shy of 2 cups zucchini, so added some carrots. Oops!

Perfectly crackled top!

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:

  1. 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.
  2. You can make the same recipe as I (with or without allergy changes), or…
  3. You can make your own new dish and tell us about it.

Have a Blessed Weekend!

 

Shared at Slightly Indulgent Tuesday, Gluten-Free Wednesdays, and Allergy-Friendly Friday.

This entry was posted in Recipes, Willing Cook-A-Long. Bookmark the permalink.

7 Responses to The Willing Cook-a-Long: Chocolate Chocolate Chip Zucchini Cake

  1. Looks very yummy! I just love it when all of our doctoring actually works out….and now with experience under my belt, it seems to happen more often! Fried Pickles? Even the name makes me giggle….I bet I would love them!!

    • Cook says:

      I feel like I always put my treats in the oven with my fingers crossed. It is getting a bit easier, but you just never quite know for sure how it will react.

  2. I made Crockpot Rotisserie chicken which was good, though I overcooked it.

    And sorry, but pickles make me gag, so I’m going to look for a different recipe to try this week.

    • Cook says:

      I knew someone once who would flip out if a pickle came anywhere near her food. If a pickle spear was put on the plate with her sandwich, she would make them give her a whole new plate and sandwich. Funny! I look forward to seeing whatever you try…you always make great things. Thanks for stopping in today!

  3. Do you have a recipe for your homemade blueberry sauce?? I am definitely going to try this cake…thanks for making it so easy with posting your allergy-free changes! I made a Winter Vegetable Soup that my whole family could enjoy!
    http://organizedchaos-lisa.blogspot.com/2012/01/winter-vegetable-soup.html
    ~Lisa @ O.C.

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