Zucchini Chocolate Cake That Will Have Your Friends Coming Back For Thirds - Healthy And Quick!
By Angie Halten
This is quite simply the most delicious Gluten Free Cake i have ever had the pleasure of sharing with anyone. It is so moist and delicious, I don't even tell my friends that it isn't Gluten Free! They never notice a difference, and if they do it doesn't stop them from getting seconds and thirds.
I like this recipe because it stores easily, and even after being in the fridge for a while it can come out and make great leftover dessert. I'm positive you'll be pleased with the outcome, it's actually very healthy for a cake, and you can use applesauce instead of zucchini if you like for a new taste!
Very moist and delicious.
Ingredients:
1 stick (½ cup) butter
1 tablespoon shortening
1 ½ cup plus 3 tablespoons sugar
2 jumbo eggs**
1 cup unsweetened pureed fresh zucchini* (or applesauce if you prefer)
1 ½ cup Gluten Free Flour Mix (any kind)
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
Directions:
Cream together the butter, shortening and sugar until smooth. Add the eggs and beat well. Add all the remaining ingredients and beat until smooth.
Bake in greased & floured 8" x 8" square baking pan for 45 minutes (If you bake in glass, reduce the heat by 25F). If you would prefer to make muffins then simply paper line muffin tins, fill 3/4 full and bake for approximately 30 minutes or until an inserted toothpick comes out clean.
For baking temperatures click on the link below.
For Baking temperatures for Zucchini Chocolate Cake click on the link today! Sample pictures available also:)
Article Source: http://EzineArticles.com/?expert=Angie_Halten
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Image source: google. Image may or may not reflect actual recipe
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