Recipe: Dark Chocolate Gluten Free/Casein Free Zucchini Cake
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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!Disclosure: Autisable.com participates in affiliate programs, including the Amazon Services LLC Associates Program and other affiliate advertising programs. This means we may earn commissions from qualifying purchases at no additional cost to you.
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