Prep 15 mins
Cook 2 hrs
A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from www.bobsredmill.com.
- 1 cup rice flour
- 1 1⁄4 cups white bean flour
- 2 teaspoons xanthan gum
- 1⁄2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3⁄4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons orange peel, grated
- 2 cups zucchini, grated
- 1⁄2 cup milk or 1⁄2 cup water
- 1 cup walnuts, pieces
- Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
- Combine the first 8 ingredients in a bowl; set aside.
- In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
- Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
- Pour batter into prepared pan.
- Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
- Turn out of pan and cool completely on a wire rack.
This is more of a chocolate zucchini bread rather than cake. It is not as sweet as I would expect from a cake. The texture is nice and the taste is pretty good-- though I like unchocolate zucchini bread better! The chocolate and zucchini is kind of a strange combination I think. I used maple syrup in place of sugar, shortening in place of butter, and rice milk in place of milk. I omitted orange peel and walnuts.