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 grow 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 wonderfully 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!