Makes one 10 ½” cake or two 8” loaves
A gluten-free cake that will fool any cake lover!
1 cup Bob’s Red Mill Gluten Free Flour
½ cup XO Baking Flour, or Compliments brand Gluten Free Flour
½ cup Cloud 9 Gluten Free Flour, or XO Baking Flour or Compliments brand Gluten Free Flour
2/3 cup cocoa powder, sifted
¾ cup brown sugar
¾ cup granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
3 eggs
1 cup grated fresh zucchini
1 cup milk
½ cup melted butter
½ cup plain yogurt
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
Preheat oven to 350°F. Grease a 10 ½ inch springform pan or two 8” loaf pans. Line with parchment paper.
In a large bowl, whisk together the gluten free flours, cocoa, brown sugar, granulated sugar, baking powder, soda and salt.
In a medium bowl, whisk together the eggs, zucchini, milk, butter, yogurt and vanilla. Combine with the dry ingredients with a spatula. When all the ingredients are almost mixed, add the chocolate chips and mix until combined.
Transfer batter to the prepared pan and bake for about 40 minutes (325°F for 50 minutes for loaves). Remove from oven and let stand for 10 minutes. Remove the cake from the pan and let cool on a wire rack. Serve with a sprinkle of icing sugar and a scoop of vanilla ice cream.
