CHOCOLATE ZUCCHINI CAKE - GLUTEN FREE
A recipe contributed to Bob's Red Mill by Phyllis Potts. Try it either with or without frosting. It looked too good not to share! Specialty ingredients available from www.bobsredmill.com.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325F and grease/flour a tube pan or loaf pan (I like to use cocoa to "flour" the cake pan).
- Combine the first 8 ingredients in a bowl; set aside.
- In another bowl, cream together the butter and sugar; add eggs one at a time followed by vanilla extract, orange peel and zucchini.
- Stir in the flour mixture and milk (or water) alternately; add nuts and stir.
- Pour batter into prepared pan.
- Bake for approximately 1-1/2 hours; leave to cool in oven with door open for 30 minutes.
- Turn out of pan and cool completely on a wire rack.
Nutrition Facts : Calories 229.5, Fat 12.1, SaturatedFat 5.3, Cholesterol 50.9, Sodium 329.5, Carbohydrate 29.4, Fiber 1.5, Sugar 20.5, Protein 3.2
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