A fun game to play with this cake? Give it to your friends, and wait until after they’ve eaten a couple slices before telling them it’s gluten-free and made with zucchini. Anyone avoiding gluten will love you forever, and fights may break out over the remaining slices.
It’s really THAT good.
I’ve tried this recipe with both quinoa flour and white rice flour and it’s much better with quinoa flour (I had lots of volunteer taste testers for both recipes). Rice flour makes the texture a little gritty and although it’s still really good, it does taste gluten-free.
Also very important: if there’s one ingredient that takes this cake from good to incredible, it’s the espresso powder. I realize not everyone has espresso powder (not grounds, the instant stuff) lying around in their cupboards, but please, if you don’t have any, go get some; add it to any baking involving chocolate and the results will be magical. And whatever you do, don’t just leave it out of this recipe!
The thing I love about quickbreads and cakes is that they are so versatile. I have made this recipe using bread pans, a 9×9 brownie pan, and a muffin pan (on separate occasions) and it’s easy to modify the baking time for the different sizes. Rough guidelines are about 40-50 minutes for bread pans, 30-40 minutes for brownie pans and 20 minutes for muffins; just stick a toothpick in the centre to check, and when it comes out clean the cake is ready to come out of the oven.
Gluten-free Zucchini Chocolate Cake
1-1/2 cups Quinoa or rice flour
1/2 tsp xanthan gum
1-1/4 cup sugar
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup cocoa
1 tsp espresso powder
3/4 cup milk
1/4 cup olive oil
2 cups zucchini, grated
1 tbsp vanilla
Combine dry ingredients in a large mixing bowl. Mix wet ingredients and add to dry.
Pour mixture into greased pans.
For two loaf pans, bake at 350 for 45-55 minutes or until a toothpick comes out clean.
For a 9×13 cake pan, bake at 350 for 25-35 minutes or until a toothpick comes out clean.