Chocolate Zucchini Cake combines a fall squash and fall spices.  

The fall spices create a unique flavour combination for this seasonal chocolate cake.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was measure out the almond milk and added the 1/2 tsp of vinegar to it.  I set this aside until needed.

Then I prepared the zucchini so it would be ready to add when I needed it.

Next I dumped the brown sugar, granulated sugar, margarine, meringue powder and vegetable oil into a large mixing bowl.

Using an electric mixture I creamed the ingredients together.

To the creamed mixture I added the eggs, vanilla and almond milk (with vinegar).

I used a large wooden spoon to stir in these ingredients until they were well blended.

Now I added the Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, cocoa powder, baking soda, cinnamon, cloves, nutmeg and ginger.

Using the wooden spoon I stirred the dry ingredients into the other ingredients until they were well blended.

I now added the grated zucchini that I had prepared earlier.

Again, using the wooden spoon I folded the zucchini into the batter.

I carefully scraped the batter into a 9 x 13″ baking pan which I had sprayed with cooking spray.

Before placing the cake in the 350F oven I sprinkled it with semi sweet chocolate chips and white chocolate chips.

I put it in the oven to bake for 45 minutes or until a toothpick inserted in the center came out clean.

After baking the cake I allowed it to cool completely in the pan before cutting it into 24 pieces.

Serve as is or top with Cool Whip or chocolate sauce or both!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

A Sampling Of Other Cakes You Will Enjoy…

Yield: 24

Chocolate Zucchini Cake-Gluten Free

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Chocolate Zucchini Cake combines a fall squash and fall spices.  The fall spices create a unique flavour combination for this seasonal chocolate cake.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup margarine
• 1 tbsp meringue powder
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup almond milk
• 1/2 tsp vinegar
• 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• 4 tbsp cocoa
• 2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 1/2 cups grated zucchini
• 1/3 cup semi sweet chocolate chips
• 1/3 cup white chocolate chips

Instructions

1. Preheat oven to 350F.
2. Spray a 9 x 13" inch pan with cooking spray.
3. Add the 1/2 tsp of vinegar to the 1/2 cup of almond milk and set aside.
4. Using an electric mixer cream together the brown sugar, granulated sugar, margarine, meringue powder and vegetable oil in a large mixing bowl.
5. Add the eggs, vanilla and the milk with vinegar added. Stir together with a large spoon.
6. Add the flour, cocoa, baking soda, cinnamon, cloves, nutmeg and ginger to the ingredients in the bowl. Again stir with a large spoon.
7. Fold in the grated zucchini untl well blended.
8. Scrape into the prepared baking pan.
9. Sprinkle the chocolate chips and white chocolate chips on top.
10. Bake at 350F for 45 minutes or until a toothpick inserted in center comes out clean.
11. Allow to cool in pan and then cut into 24 pieces.
12. Serve and enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 11gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 24mgSodium: 119mgCarbohydrates: 20gFiber: 1gSugar: 15gProtein: 2g