Thursday, 08 July 2010

• Recipe: Dark Chocolate Gluten Free/Casein Free Zucchini Cake

  
  
  

  
  
  

  Yes folks summer is in full swing and so is my garden (thanks really to my wonderful green thumbed mother-in-law) and one of the few things that really grows well for us here in the northeast is Zucchini! Since my children won't touch it with a 10 foot pole..well as any mother would do, I must trick them into eating it..muah ha ha ha. Enter Zucchini cake..many of which are wonderful spiced cake concoctions, but my personal favorite is (of course) chocolate. Lately I have been experimenting with my wonderful Gluten Free Betty Crocker Chocolate Cake mix because I find it to be so very convenient to find at the grocery store and easy to use. So the following is such..Enjoy! 

  
  
  Dark Chocolate Gluten Free/Casein Free Zucchini Cake
   
  1 cup Betty Crocker Chocolate Cake mix (approx 1/2 box)
  1/2 cup shredded zucchini (water squeezed out)
  2 Tb Hershey's Dark Chocolate cocoa powder
  1/4 cup flax meal
  1/4 cup almond flour
  2 Tb. Tapioca flour
  1/4 cup finely chopped pecans
  1 tsp baking soda
  1 tsp vanilla
  1/4 cup agave nectar (or sugar)
  1/4 cup oil
  1/2 cup almond milk
  Mix and bake as directed on cake box. Enjoy!