Gluten Free Chocolate Zucchini Cake

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I have always loved chocolate zucchini cakes and I thought that after being diagnosed with Celiac Disease I would never be able to have it again. It has taken me a while and looking over several recipes but I have finally figured out the gluten-free version of this cake.

(sorry I don't have a picture yet, but will be getting one up soon).

  • 1 c white rice flour
  • 1 1/4 c white bean flour
  • 2 t xanthan gum
  • 1/2 c unsweetened cocoa powder
  • 1 T baking powder
  • 1 1/2 t baking soda
  • 1 t salt
  • 1 t premium cinnamon
  • 3/4 c soft butter
  • 2 cups sugar
  • 3 eggs
  • 2 t vanilla
  • 2 t grated orange peel
  • 2 cups shredded zucchini
  • 1/2 cup milk

Preheat oven to 325 degrees. Grease and flour a tube pan or loaf pan.

In a mixing bowl combine the first 8 ingredients (rice flour through cinnamon), set aside.

In another bowl cream together the butter and sugar; add eggs one at a time and vanilla extract, orange peel and zucchini. Stir in, alternately, the flour mixture and milk and stir. Pour batter into prepared pan.

Bake for approximately 1-1/2 hours; cool with oven door open for 30 minutes. Turn out and cool completely on a wire rack.


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