Eating gluten-free is becoming more and more common in the average household. Children and adults are finding that, even if they do not have Celiac disease, gluten can still be a digestive issue. Trying to find recipes that still taste like you are eating “the real thing” is sometimes hard to do, especially with children. This recipe is not only gluten-free, it’s sugar-free and hides a nutritional veggie inside. It’s a delicious recipe, and super easy to make. Once you start stocking your cabinets with gluten-free flour and other ingredients you will find it is easier to follow this plan!

Chocolate Zucchini Cake

Ingredients

  • 4 tbsp melted butter
  • 1/2 cup Truvia or desired sweetener to taste
  • 3 eggs
  • 1 1/2 cup shredded zucchini
  • 2 tsp vanilla extract
  • 1/3 cup coconut flour
  • 1/3 cup almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1/4 cup dark chocolate chips

Directions

  1. In large mixing bowl add melted butter, sweetener and eggs. Blend well.
  2. Add coconut and almond flour, baking soda, salt, cocoa and vanilla. Mix until smooth.
  3. Fold in shredded zucchini and dark chocolate chips.
  4. Pour batter into a coated 10 inch round or 9×9 inch square pan.
  5. Bake at 375 degrees for 30-35 minutes until middle is just set.
  6. Cool and frost.

Chocolate Buttercream Frosting

Ingredients

  • 1/2 cup whipping cream
  • 2 tbsp unsweetened cocoa powder
  • 4 tbsp Truvia sweetener powdered (blended until powdered)
  • 1 teaspoon vanilla

Directions

  1. In large bowl mix heavy cream and Truvi until it starts to thicken.
  2. Add cocoa and vanilla, continue mixing until frosting becomes thickened and smooth.
  3. Frost your cake.
  4. Store in refrigerator

Hint: This recipe would also make a great cupcake, or mini cupcake recipe. Spray the cupcake pan size of your choice or use liners and fill about 2/3 of the way. Bake at 375 degrees for about 12 minutes. Makes a great little treat!