Zucchini Bundt cake~ Gluten free

by - 11:50 AM

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For anyone with zucchinis overflowing from the garden this gluten free zucchini chocolate chip cake is a perfect way to eat more zucchini!

 

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Start by grating some zucchinis.

 

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In a bowl add eggs,

 

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sugar,

 

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a splash of vanilla,

 

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and oil. Then mix.

 

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Add flour, xanthan gum,  cinnamon, ginger,

 

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baking powder and soda.

 

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Then mix thoroughly. It took me a few minutes to get all the lumps out. Maybe it would be different if I actually sifted my flour first …but that ain’t  gonna happen.

 

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Next add grated zucchini,

 

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chocolate chunks or chips,

 

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or big chocolate chips, whatever you have. And mix.

 

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spray the Bundt pan with cooking spray. I’ve tried oiling it by hand but the spray is so much faster and goes on so evenly.

 

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Dust with flour.

 

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Pour batter into pan and bake at 350 for about 45 minutes.

 

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No photos of making the glaze, my hands were sticky and I think I just forgot.

 

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brush on the lemon glaze.

 

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Hopefully you will do a better job than I did.

 

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Then you must have a slice to see if it’s any good.

 

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Yum.

 

Zucchini Bundt cake~ Gluten free

ingredients

  • 2½ cups grated zucchini, excess moisture squeezed out
  • 6 ounces of dark chocolate, chopped or chocolate chips
  • 2 cups gluten free flour
  • 1/2 t. xanthan gum
  • 1 t baking powder
  • ½ t baking soda
  • 1 t salt
  • 2 t ground cinnamon
  • 1 t ground ginger
  • ½ t ground nutmeg
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 cup oil
  • 2 t pure vanilla extract

Lemon Glaze:

  • ¼ cup lemon juice
  • 1/3 cup granulated sugar
  • 1 cup confectioners’ sugar

Preheat the oven to 350 °F.  Grease a 10-cup Bundt pan with nonstick cooking spray and dust it thoroughly with flour.
In a bowl  beat the eggs, sugar and oil until light and fluffy, then add the vanilla and beat.  beat in the dry ingredients all  until they are thoroughly combined,  Add the zucchini, and chocolate and mix  until they are completely incorporated.
Pour the batter into the prepared Bundt pan. Bake for 45-55 minutes,  test with a toothpick, if it comes out clean the it’s done and when it has begun to pull away from the sides of the pan. 
The Glaze.

In a bowl, mix together the lemon juice and sugar, then stir in the confectioners’ sugar until the glaze is smooth. 
Using a pastry brush, immediately brush the glaze onto the warm cake.  The glaze will set as the cake cools. Allow the cake to cool completely, then transfer the cake to a stand or serving plate. 

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