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.

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