[pinit] [pinit] Every solid recipe using at least a few cups of shredded zucchini is nothing short of a public service. Take this gluten free chocolate zucchini cake, for example. … more
[pinit] Every solid recipe using at least a few cups of shredded zucchini is nothing short of a public service. Take this gluten free chocolate zucchini cake, for example. It tastes approximately, well, nothing like zucchini. The garden veg is just a delivery system for moisture in each morsel of cake. The chocolate ganache on top doesn’t hurt either (duh).
So, this cake makes good on 3 whole cups of shredded zucchini, and makes you happy that your husband planted 3 zucchini plants again this year even though you asked him not to. Very nicely. And then not so nicely. Because really who does the cooking and baking around here? I’ll give you one guess (it’s me. I do all the cooking and baking and zucchini-using around here). But since we’re knee-deep in fabulous zucchini recipes at this point, I might just go with it next year.
If I may be so bold, I’d like to recommend that you enjoy a slice of this crazy delicious gluten free chocolate zucchini cake … with some strawberries. At first, it was just about the photo. It was so brown that it needed the deep red color of mid-summer strawberries for balance. And then since the cake wasn’t really going to eat itself (although the squares do freeze really beautifully), I tried a slice (the one in front, a.k.a. the best slice of the whole cake) with some of those strawberries. And oh holy moly was it a summer’s dream come true.
FOR THE CAKE
3 ounces bittersweet chocolate, chopped
1/2 cup (112 g) vegetable oil
1 teaspoon pure vanilla extract
2 cups (280 g) all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/3 cup (27 g) Dutch-processed cocoa powder (I use Rodelle brand & I buy it on amazon)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup (200 g) sugar
2 eggs (120 g, out of shell) at room temperature, beaten
1/2 cup (4 fluid ounces) warm water
3 cups shredded zucchini
FOR THE GANACHE
8 ounces bittersweet chocolate, chopped
1/2 cup (4 fluid ounces) heavy whipping cream
First, make the cake. Preheat your oven to 325°F. Grease or line a 9-inch square baking pan and set it aside.
Place the 3 ounces chopped chocolate in a small, heat-safe bowl over a pot of simmering water (making sure the bowl does not touch the water, and the water does not boil). Stir until almost all of the chocolate is melted. Remove from the heat and continue to stir until all of the chocolate is melted and smooth. Add the oil and vanilla, stir to combine and set aside to cool briefly.
In a large bowl, place the flour, xanthan gum, cocoa powder, salt, baking powder and sugar, and whisk to combine well. Add the melted chocolate and oil mixture, and mix to combine. Add the eggs and water, and mix to combine. The batter will be thickly pourable. Add the shredded zucchini, and mix to combine. The batter will be thick. Scrape the batter into the prepared pan, and smooth into an even layer with a wet spatula.
Place the pan in the center of the preheated oven and bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the cake from the oven and allow to cool in the pan until firm (at least 20 minutes).
Once the cake is cool, turn it out onto a wire rack placed over a piece of parchment paper, and make the ganache. Place the chopped chocolate in a medium-sized, heat-safe bowl. In a small saucepan, bring the cream to a simmer. Pour the cream over the chopped chocolate and allow to sit for a couple minutes so that the chocolate begins to melt. Mix until the chocolate is melted and the ganache is smooth. Immediately pour evenly over the top of the cake. Allow to sit at room temperature until the ganache is set. For a firmer ganache, place the cake in the refrigerator for 30 minutes before slicing into squares and serving.