Can you say Yum?!?! Well you will after tasting this Dark Chocolate Espresso Zucchini Cake! It is delicious. No need to fret about what to do with those garden zucchini’s anymore. When life gives you zucchini’s, make zucchini cake!
I was blessed by a bounty of zucchini this year from some good friends. When I say bounty, I mean bounty! So, I am having a blast using it up, making new recipes and of course my old time favorite’s like zucchini fritters too! In my first cookbook, Gluten Free Mama’s Best Baking recipes, only available on Amazon now, and my second cookbook, In the Kitchen wtih Gluten Free Mama, you can find tons of great zucchini recipes. I will list links to the recipes I have online at the bottom of this post. I hope you enjoy this new addition to my recipe box and add it to yours!
First, you need zucchini. This time of year, all you need to do is go on Facebook and say, if anyone has extra zucchini, I would be happy to take some off your hands, and you will have it showing up on your doorstep in a hurry. There is an old saying in Montana, “Don’t leave your car windows open in August, unless you want zucchini.”
You will want to grate the zucchini. You can do this three ways. One, my favorite, is with my salad shooter, using the grater insert. I have had my salad shooter for 20 years now and it still works! It is worth the investment, let me tell you! Two, you can use a food processor that has a grater option. Third, you can use a cheese grater and use the small side if possible. Simple as that.
I made my cake with dark chocolate cocoa. It makes the cake very rich and delicious. You can certainly substitute it out for milk chocolate cocoa or any good dutch processed cocoa. To get the espresso flavor, I use instant espresso powder. I mix 2 tsp. in with my vanilla until dissolved, then add it to my wet ingredients. After that it’s your typical baking a cake directions, just like any regular cake. I did use a bundt cake pan for mine, you can certainly use a sheet cake, if you prefer. Just check it at 35 minutes and 40 minutes to see if it is done sooner, as a sheet cake pan may cook quicker and I haven’t had the chance to test it in that format yet. Enjoy!
- 2 ½ cups Mama’s Almnod or Coconut Blend Flour
- ½ cup dark chocolate cocoa (or your favorite cocoa)
- 1 tsp. xanthan gum
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt