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Gluten Free Chocolate Chip Zucchini Cake Recipe


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     Gluten Free Chocolate Chip Zucchini Cake

Category   Desserts - Breads
Sub Category   Gluten-Free
Servings   12 - 16
Preptime   30

1/2 c softened butter or margarine
1/2 c applesauce
1 1/2 c sugar
3 eggs
1 tsp vanilla
1/2 c sour milk
2 c gluten free flour blend
4 Tbsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 c ground flax seed
1/2 tsp salt
2 c. finely diced zucchini
1/2 c or more to taste - chocolate chips (mini are best)

Preheat oven to 325 degrees, grease a 13x9x2 pan. Finely dice (don't shred) the zucchini, peel if you don't want the green in the cake, or if the zucchini is a bit tough skinned, 2 cups is after the dicing.
In a mixing bowl combine the butter, applesauce, sugar, eggs, vanilla and sour milk, mix on medium until smooth.
In a separate bowl combine the flour, cocoa, baking powder, baking soda, cinnamon, and flax, salt. Add to the wet ingredients slowly until the mixture is smooth. Don't overmix. Pour into 13 x 9 x 2 pan, smooth the top and sprinkle chocolate chips over the surface to your favorite density. Bake for 40-45 minutes in a 325 degree oven.
Note- 2 smaller size zucchini add up to 2 cups. To make it dairy free just use a dairy free margarine and a alternative milk (I use coconut milk) Enjoy Life makes amazing mini chips that are great for this recipe. You can use wheat flour in the recipe just fine. Use 1/2 c oil if you have no applesauce. If using wheat flour feel free to substitute wheat germ for the flax.
Serving Suggestions
you can leave the chips off and frost for a more conventional presentation.

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