Gluten Free Chocolate Zucchini Cake

Step 1

Preheat the oven to 350° F.

Step 3

Prepare a 10-inch tube or bundt pan by lightly oiling and dusting with gfJules Flour. Or, prepare a 9 x 13 baking pan the same way, and bake as a sheet pan.

Step 5

Wash and grate zucchini with skins on. If you have extra grated zucchini, measure it and bag it, then refrigerate or freeze for your next yummy zucchini recipe! If the zucchini is particularly wet, press lightly between paper towels, but do not squeeze all liquids out.

Step 7

Whisk together gfJules Flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

Step 9

Using an electric mixer (preferred), cream butter/Buttery Sticks and sugar until smooth and light,* at least 3-4 minutes. Add eggs or substitute to the butter and sugar mixture one at a time, beating well after each addition. Stir in vanilla, agave/coconut nectar, and juice. Lastly, stir in zucchini.

Step 11

Add the mixed dry ingredients and the milk alternately into the zucchini mixture until fully incorporated.

Step 13

Pour into prepared pan and bake in the preheated oven for about 50 minutes (test at 45 minutes) or until a skewer or cake tester inserted into center comes out clean. Cool in pan for 15 minutes; gently turn out onto a wire rack to cool thoroughly.

Step 15

Sprinkle confectioner's sugar over the cake to serve, or to make glaze, whisk together all the ingredients until smooth. Drizzle glaze over cake only after it has fully cooled.