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Chocolate Zucchini Cake (Gluten Free)

From: Just A Pinch

Ingredients:

CAKE
  • 2 Cups Flour (Gluten-free Baking Mix)
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened Cocoa Powder
  • 2 Teaspoons Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 4 Eggs
  • 1 Cup Vegetable Oil
  • 3 Cups Grated Zucchini


Frosting
  • 1 1/2 Cups Sugar
  • 3/4 Cup Unsweetened Baking Cocoa
  • 1/2 Cup Milk
  • 1/2 Cup Butter
  • 1/4 Cup Light Corn Syrup
  • 1/4 Teaspoon Salt
  • 1 1/2 Teaspoon Vanilla
  • 2-2 1/2 Cups Confectioners Sugar

Directions:

  • Preheat oven to 350 Deg. F. Grease a 9 X 13 inch baking dish.
  • In a mixer, combine eggs and oil.
  • In a separate bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Turn the mixer on low and add the flour mixture to the eggs and oil a little at a time until well combined. Then add the grated zucchini and mix just until well distributed.
  • Pour into the prepared pan.
  • Bake for 50-60 minutes, until a knife inserted in the center comes out clean. Cool cake completely before frosting.
  • How to make the frosting: In a sauce pan, mix sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes. Beat in vanilla and enough powdered sugar for spreading consistency.
  • Spread on cake.

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