chocolate-zucchini cake

 

chocolate-zucchini cake

Note: This is half the size of my mom's original cake. If you make it with wheat flour, you could easily double the recipe and bake it in a 10-inch tube, 13 x 9-inch pan, or bundt pan.

90 g. (6 tbsp.) butter, softened
200 g. (1 c.) sugar
1 1/2 large eggs (or 2 medium)
1 tsp. vanilla
156 g. (1 1/4 c.) wheat flour 
   or gluten-free:
   62 g. millet flour
   46 g. potato starch
   46 g. sweet rice flour
   1 tsp. xanthan gum
1/4 c. cocoa powder
1 1/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. milk
1 c. zucchini, grated
1/2 c. mini chocolate chips
1/2 c. walnuts, chopped

Butter an 8-inch round pan and line the bottom with parchment paper.

Cream butter and sugar until fluffy. Add eggs one at a time and mix well. Mix in vanilla. Set aside.

In a separate bowl, whisk dry ingredients together. 

Alternate adding the dry ingredients and milk to the butter mixture. Stir in zucchini, chocolate chips, and nuts at the end. Scrape into prepared pan.

Bake at 350 degrees for 45 to 60 minutes. The cake is done when a tester comes out clean and it just starts to pull away from the edges of the pan.