Mega-Moist Chocolate Zucchini Cake (Gluten-Free)
Serves 1215 mins prep30 mins cook
Mix up this gluten-free chocolate zucchini cake in 10 minutes of active time. It's super moist and packed with good-for-you ingredients.
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What you need
Instructions
Prepare Things 0 To make the cake, position a rack in the center of the oven and preheat to 350ºF (175ºC). Line an 8-inch square cake pan with parchment paper on all sides. Batter 1 Trim the zucchini and grate them on the medium holes of a box grater (the ones that measure 1⁄8 inch [2–3 mm]); you should have 2 cups packed grated zucchini. 6 In a large bowl, whisk together the zucchini, brown sugar, eggs, oil, milk and vanilla extract until combined well. 7 In a medium bowl, sift together the cocoa powder, sorghum flour, sweet rice flour, baking powder, and salt, pushing through any clumps. Stir the flour mixture into the egg mixture until smooth. 2 Pour the batter into the prepared pan. Bake 8 Bake the cake at 350ºF until the top springs back to the touch, and a toothpick inserted near the center comes out with moist crumbs, 30-40 minutes. 9 Let cool completely, then lift the cake out of the pan, invert onto a serving platter, and peel away the parchment. 3 Top with swirls of chocolate cream cheese frosting. Cut into squares, and serve. Storage 4 Store the cake, covered, at cool room temperature for up to 24 hours, in the fridge for up to 5 days, or freeze for up to several months. The cake is best at room temperature so the frosting will be soft.View original recipe