I don’t enjoy zucchini normally but cover it in chocolate and I start singing a different tune. And, I feel like I may finally be getting the hang of this gluten- free baking thing. It definitely took some practice but I’m pleased with the results I’ve been getting lately. I hope that you’ll be able to benefit from all my experimenting. I’m sure I’ll still have a fair number of flops but I’m going to just keep on keeping on! This Frosted Zucchini Snack Cake is a good motivator
I call this a cake but it’s really more of a cross between a brownie and a cake. Moist, fudgy cake. Packed with zucchini. Though you wouldn’t really know it. The zucchini just adds moisture, and a great nutritional punch, of course.
I’ve been using coconut oil more in baking but I’m still not convinced I love the slight coconut flavor it gives. But I’m not a big coconut fan so….I guess what I’m trying to say is use whatever oil you dig. And then enjoy these babies!
|Frosted Zucchini Snack Cake|
- 3/4 cup coconut oil
- 1 cup raw sugar (or granulated)
- 2 teaspoons vanilla extract
- 1/3 cup milk (we used coconut)
- 2 cups all-purpose gluten-free flour blend
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1/4 cup butter (or dairy-free substitute)
- 1 teaspoon vanilla
- 1/3 cup cocoa
- 2 1/2 cups powdered sugar
- 4-5 tbsp. milk (we used coconut)
- Preheat oven to 350 degrees.
- Grease a 9×9 inch baking pan.
- In a large bowl, mix together the oil, sugar, 2 teaspoons vanilla, and milk until well blended.
- Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.
- Mix in the zucchini. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes, until brownies spring back when gently touched.
- To make the frosting, mix together the 1/3 cup cocoa, butter and vanilla; beat in powdered sugar, using as much milk as you need to achieve the desired consistency. Spread over cooled brownies before cutting into squares.