Chocolate Pecan Zucchini Cake with Gluten Free Substitutions

Chocolate Pecan Zucchini Cake with Gluten Free Substitutions

Ingredients

  • Cake:
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup canola oil
  • 1 and 3/4 cups sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 2 and 1/2 cups flour (GF use Domata)
  • 4 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups grated zucchini (I left the skin on and used a large grater)
  • Topping:
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1 cup chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 13X9 baking pan with cooking spray and set aside.
  3. In a small bowl, mix the topping ingredients and set aside.
  4. In the mixing bowl of a stand mixer, combine the butter, oil, sugar, and eggs.
  5. Mix on low until light and smooth, about 4 minutes. Pour in buttermilk and vanilla and mix until completely combined.
  6. In a large mixing bowl, combine the flour, cocoa, soda, cinnamon, baking powder, and salt. Whisk to combine.
  7. Gradually mix the dry ingredients into the butter mixture. Mix just until combined.
  8. Fold in zucchini.
  9. Spread batter evenly into prepared pan.
  10. Sprinkle with topping. Bake 35 to 40 minutes or until toothpick comes out with a few moist crumbs attached. Mine was done at 36 minutes.
  11. Serve warm or cool. Keep leftovers tightly covered.