This time of year brings lots of zucchini. I love zucchini and all the things you can do with it. This recipe came from a family member and then I of course adjusted it to make it gluten free so I can enjoy it!! This time around I did make an adjustment to make it a little healthier - but it still isn't the healthiest. It is still cake!! :) It turned out great and with less fat and added protein. I will note those differences in the recipe.
1/2 cup butter
1/2 cup oil (I used 1/2 cup black beans that had been pureed - It will be a thick paste.)
1 3/4 cup sugar
2 cups grated zucchini
2 1/2 cups gluten free flour mix (I used 1 1/2 cups Featherlight + 1 cup GF mix +
1 tsp xanthan gum)
1 tsp vanilla
1/2 cup sour milk (1/2 cup milk + 1/2 tsp lemon juice)
1/4 cup cocoa
1/4 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 cup brown sugar
3/4 cup chocolate chips
3/4 cup chopped nuts (optional - I used walnuts on half the cake because I like them but
the kids and hubby not so much)
* Combine all ingredients, except brown sugar, chocolate chips & nuts.
* Pour into 9 x 13 inch pan and sprinkle with brown sugar, chocolate chips & nuts.
* Bake in 350 degree oven for 40-45 minutes.