Chocolate Zucchini Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

Zucchini, zucchini and more zucchini!!! I have made so many different recipes lately that have zucchini in them. I thought that I should share one!

It is still such great weather! This summer has been wonderful for swimming, camping, bbqs, and just being able to enjoy visiting with friends and family outside.

With summer in full swing, there is so much fresh produce out there to be eaten. I planted zucchini, and the plants are growing well, but the bunnies keep stilling the flowers 🙁

Thankfully, I have family and friends with an over abundance.  So now I am crazy for Zucchini!!

Now what to make with it all….Let’s start with yummy chocolate zucchini cake! You can top it with my Chocolate Sweet Potato Frosting with extra yumminess!!

Chocolate Zucchini Cake (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 1/2 c. gluten free flour mix
1/2 c. sorghum flour
1 tsp. xanthan gum
1/2 c. cocoa
1 tsp. baking soda
1 1/2 tsp. baking powder
1 c. palm sugar (or desired granular sugar)
2 eggs (or egg replacer)
1/2 c. coconut oil
1 1/2 c. almond milk (or desired milk)
2 tsp. vanilla
2 c. grated zucchini
1 c. chopped dark chocolate (dairy free)
1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

Whisk together flours, xanthan gum, cocoa, baking powder, baking soda, and palm sugar. Set aside.
In another bowl, mix together eggs, canola, almond milk, and vanilla. Add wet ingredients to dry and mix well. Stir in zucchini. Pour your batter into a greased 9’by13′ pan. Sprinkle chopped chocolate and walnuts on top.

Bake for 40-45 minutes, or until tooth pick comes out clean.
I cut this into slices and store it in the freezer for those time that company unexpectedly show up, or when I would like to enjoy a piece.