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  • CAKE-CHOCOLATE-CAROB CHIP ZUCCHINI CAKE-GLUTEN FREE

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    Prep time:
    Cook time:
    Servings: 10
    by Lillie Ann Passwaiter
    72 recipes
    >
    BAKE AT 325 DEGREES IN A 9" X 13" BAKING PAN COVERED WITH PARCHMENT PAPER. RECIPE CALLS FOR 2 ZUCCHINI, SHREDDED, CHOCOLATE OR CAROB POWDER, WITH CHOCOLATE OR CAROB CHIPS.

    Ingredients

    • 1/2 CUP ORGANIC MARGARINE, SOFTENED
    • 1/2 CUP ORGANIC COCONUT OIL, WARMED OR VEGETABLE OIL.
    • 1 CUP ORGANIC HONEY
    • 2 ORGANIC EGGS
    • 1 TEASPOON ORGANIC VANILLA
    • 1/2 CUP SOUR MILK (1 teaspoon lemon juice added to organic milk)
    • 1 CUP ALL PURPOSE ORGANIC GLUTEN FREE FLOUR
    • 1 1/2 CUPS ORGANIC WHITE ORGANIC COCONUT FLOUR
    • 1/4 CUP ORGANIC CHOCOLATE POWDER OR CACAO, SIFTED
    • 1 1/2 TEASPOON ORGANIC BAKING POWDER
    • 1/2 TEASPOON BAKING SODA
    • 1 1/2 TEASPOON ORGANIC XANTHUM GUM
    • 1/2 TEASPOON ORGANIC CINNAMON
    • 1/2 TEASPOON ORGANIC CLOVES
    • 2 CUPS ORGANIC SHREDDED ZUCCHINI
    • 1 1/4 CUP ORGANIC CHOCOLATE OR CAROB CHIPS TO COVER THE BATTER ( 9 OUNCES)

    Directions

    1. IN A LARGE MIXING BOWL, CREAM TOGETHER THE SOFTENED MARGARINE WITH THE OIL, HONEY, EGGS AND VANILLA, BEATING UNTIL LIGHT AND FLUFFY. ADD THE SOUR MILK AND MIX WELL. IF YOU DON'T HAVE SOUR MILK, A TEAS. OF LEMON JUICE IN 1/2 CUP MILK WILL DO THE TRICK.
    2. IN A SEPARATE BOWL, STIR TOGETHER ALL THE DRY INGREDIENTS, MIXING VERY THOROUGHLY, MAKING ESPECIALLY SURE THERE ARE NO LUMPS IN THE CHOCOLATE POWDER.
    3. STIR THE DRY INGREDIENTS INTO THE HONEY MIXTURE, THEN MIX WITH ELECTRIC MIXER ABOUT TWO MINUTES.
    4. BY HAND, STIR IN THE ZUCCHINI WHICH YOU HAVE SHREDDED WITH NINJA.
    5. EMPTY OUT THE BATTER INTO A GREASED AND PARCHMENT PAPER COVERED 9" X 13" BAKING PAN.
    6. SPRINKLE THE BATTER WITH CAROB OR CHOCOLATE CHIPS.
    7. BAKE AT 325 DEGREES F.

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