Zucchini is one of my favorite vegetables. I use them often, because they are very easy to make, sautéed with a little olive oil and salt. Every year, though, when summer comes to an end, even a voracious zucchini eater like me needs to become creative and find other use for them. Zucchini, in fact, grow so fast and furious that if you don’t check your garden every day you might find overgrown zucchini, ready to eat you and your family!
In Italy there aren’t many recipes for desserts made out of vegetables, so my knowledge has grown since I moved to the United States. Carrot cake, banana bread, pumpkin bread and zucchini cake are good examples.
So this year, in order to use up the zucchini we had in the house, I looked for a decadent chocolate zucchini bundt cake and I found one in Zoë François cookbook, Zoe Bakes. Here is my gluten-free version.
ENJOY!
Gluten-free Chocolate Zucchini Bundt Cake
Course: Dessert30
minutes1
hourIngredients
- For the cake
50 g 50 unsweetened cocoa – 2/3 cup, plus some for dusting
350 g 350 Simona’s Flour Mix – 2 1/4 cups
1 teaspoon 1 baking soda
1 teaspoon 1 salt
113 g 113 unsalted butter, softened – 1/2 cup
227 g 227 light brown sugar – 1 cup
150 g 150 granulated sugar – 3/4 cup
120 g 120 vegetable oil – 1/2 cup
1 teaspoon 1 vanilla extract
2 large 2 eggs
120 g 120 sour cream, full fat – 1/2 cup
2 Tablespoons 2 glycerin
315 g 315 finely grated unpeeled zucchini, water squeezed out – 2 cups
115 g 115 bittersweet or semisweet chocolate – 4 oz
- For the chocolate ganache
300 g 300 heavy cream – 1 1/4 cup
225 g 225 bittersweet or semisweet chocolate, 8 oz
Directions
- Preheat the oven to 325 degrees F. Generously grease a bundt pan and dust with cocoa powder.
- In a medium bowl, sift together the flour, baking soda, salt, and 2/3 cup / 50g cocoa powder. Sift to remove any lumps. In a small bowl mix sour cream and glycerin and set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
- Turn the mixer speed to low, add both sugars to the butter, and mix until incorporated. Drizzle in the oil and vanilla, turn the speed to medium-high, and beat until very light and fluffy, about 5 minutes. Scrape the bowl often for even incorporation.
- Turn the speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
- Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add half the sour cream mixture, mixing until incorporated. Repeat with another one-third flour, then the remaining sour cream, and finish with the final one-third flour, scraping the bowl and paddle after each addition.
- Remove the bowl from the mixer and stir in the zucchini until it is evenly distributed. Then add the chocolate and stir until combined.
- Pour the batter into the prepared pan. Gently tap the pan on the counter several times to make sure the batter has fully settled into the nooks of the Bundt.
- Bake until a tester comes out with moist crumbs, about 1 hour. Do not overtake. Let the cake cool in the pan for 10 minutes, then flip it out onto a cooling rack while you are preparing the ganache.
- Prepare the chocolate ganache
- Warm the heavy cream, either on the stove or in the microwave.
- Add the chocolate and let stand for a couple of minutes before whisking, until smooth.
- Pour on the bundt cake and then transfer on a serving plate.
Follow for more gluten-free recipes and weekly updates!
Tag @Simona.glutenfree on Instagram and hashtag it
Like this recipe?
Follow us @simonaglutenfree on Pinterest
Did you make this recipe?
Follow us on Facebook