Zucchinin Chocolate Chip Cake

Zucchini Chocolate Chip Cake


2 cups gluten free flour blend (I used a brown rice flour blend)

1/2 cup gluten free oat flour

1/2 cup sorghum flour

1 cup coconut sugar

1 tsp salt

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

1 tbsp gluten free vanilla

2 to 3 ripe bananas (you’ll need one cup’s worth of pureed bananas)

1/2 cup safflower oil

1/2 cup soy milk (can use any type, though)

3 cups finely shredded zucchini

1 cup Enjoy Life mini chocolate chips

2 tbsp apple cider vinegar

Baking Instructions:

  1.  Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper (or grease as you prefer).
  2. Mix the GF flour blend with the the oat flour, sorghum flour, salt, baking soda, baking powder, and cinnamon. Set aside.
  3. Puree the bananas so you have a cup’s worth.  Add the oil and milk and mix well.
  4. Stir in the zucchini and chocolate chips.
  5. In a large bowl mix the dry ingredients with the wet, adding the vinegar.
  6. Pour into the prepared pan and bake in the oven until the cake is puffed and golden and a toothpick inserted in the center comes out clean.  Will take between 20 to 30 minutes, depending on your oven.