Double Chocolate Zucchini Cake

Double Chocolate Zucchini1

So chocolately!

Double Chocolate Zucchini1

Double Chocolate Zucchini Cake
Prep time:
Cook time:
Total time:
Serves: 12
So chocolately!
  • 2 cups GF flour blend*
  • 1 tsp xanthan gum
  • 2 cups sugar
  • ¾ cup cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 4 eggs (or egg replacer powder)
  • 1 cup vegetable oil
  • 3 cups zucchini, grated
  • ¾ cup GF semi-sweet chocolate chips
  • ⅔ cup nuts, chopped (optional)
  • ¼ cup margarine
  • ¼ cup vegan cream cheese (Tofutti)
  • 2 cups icing sugar
  • 1 tsp vanilla
  1. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the last three ingredients until they are evenly distributed.
  2. Pour into a greased and floured 9x13 baking pan, and bake at 350°F for 50 to 60 minutes. Cool completely before frosting.
  3. For Frosting: combine all ingredients and beat well until smooth.
Flour Blend Used:
2 cups sorghum
2 cups potato starch
1/2 cup coconut flour
1/2 cup brown rice flour






  1. If your flour blend has at least 1 tsp of psyllium husk per cup of flour, I think it should be fine to omit the xanthan gum completely. Let me know how it turns out!

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