Friday, April 15, 2011

Chocolate Zucchini Cake (Bread)

Mix together in a large bowl:

2 cups flour (brown rice flour for gluten free)
1 cup sugar
1 1/2 tsp. baking soda
3/4 tsp. salt (or less)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
4 tbsp. cocoa
1 tsp xantham gum (for gluten free)

In another smaller bowl whisk together:

1/2 cup vegetable oil (could replace with applesauce)
2 eggs
1 1/2 cups finely shredded zucchini

Mix wet ingredients into dry ingredients until just mixed. Bake @ 350 degrees for 50-60 minutes in a bread pan.


Anonymous said...

I use Agave nectar too in place of some of the sugar, although it makes the bread a little more "wet." Adding an extra 1/4 cup of flour usually takes care of that if you want to replace the whole cup. Its yummy!

Joanne Van Genderen said...

This recipe looks really good. I plan to give it go.

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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