If you planted a zucchini you have a lot! Well, have I got the recipe for you. I adapted this recipe, that another blogger adapted, and included some spices similar to a recipe my great grandma would make when I was a kid. Her cake was the first time I would even consider eating zucchini cake. Try it...I guarantee you'll love it!
Chocolate Spice Zucchini Cake (GF/CF) (adapted from this page)
Mix together in large bowl, set aside:
1 1/4 c sugar ( I've updated this...and will try 1 c next time (was 2 c in the original recipe, everyone at work seemed just fine with 1 1/4 c!)
3/4 c milk (I use unsweetened almond milk)
3/4 c oil
1 T vanilla
Sift together, then add to wet ingredients:
1 tsp salt
1.5 c gluten-free flour blend (ingredients can be found at the link above, works great)
1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp baking powder
1/2 c cocoa
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
2 c zucchini, shredded give or take a bit (I usually use 2 medium zukes)
Once the dry ingredients are mixed in well with the wet ingredients (get rid of those cocoa lumps!), add the zucchini. Pour into greased 13x9 pan and cook at 350 for at least 20 minutes or until done. Take out and cool on a rack. Unlike many gluten-free baked goods, because of the zucchini, this cake will not dry out...it gets moister with age. I actually like it better after a day or two!
Optional: Sprinkle chopped pecans/walnuts, cocoa nibs/chocolate chips on top before baking.