Chocolate Zucchini Cake - Gf And Vegan
From jo_jo_ba 10 years ago
- 1 1/2 hours to make
- Serves 12
Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
Ingredients
- ¼ cup water shopping list
- 1 cup chocolate almond or rice milk shopping list
- ¼ cup canola or light olive oil shopping list
- 1 tbsp vanilla shopping list
- ¾ cup sugar shopping list
- 6 packets Truvia shopping list
- 1 tsp salt shopping list
- 1 tsp instant espresso (or coffee) powder shopping list
- ¾ cup teff flour shopping list
- ¼ cup buckwheat flour shopping list
- ½ cup amaranth flour shopping list
- ½ tsp guar gum shopping list
- 3 tbsp flax meal shopping list
- 1 tsp baking soda shopping list
- ½ tsp baking powder shopping list
- ½ cup cocoa shopping list
- 1 tbsp mesquite powder shopping list
- 2 cups zucchini, grated shopping list
How to make it
- Preheat oven to 350F and grease a loaf pan.
- In a bowl, whisk together the water, almond milk, oil, vanilla, sugar, Truvia, salt and espresso.
- Add the remaining (dry) ingredients, mixing well. Fold in the zucchini.
- Bake for 60-65 minutes.
- Cool in the pan for 20 minutes, then turn out onto a wire rack and cool completely.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- clbacon Birmingham, AL
- abermouse Louisville, KY
- jo_jo_ba Oshawa, CA
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