Gluten Free Chocolate Zucchini Cake

Gluten Free Chocolate Zucchini Cake. In a bowl combine and cream together butter, oil, and sugar. Add coconut oil, eggs, milk, syrup, and vanilla.

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Add the dry ingredients to the large bowl. If you own a potato ricer, that's the perfect tool for this job. In a large bowl, combine the gluten-free flour, cocoa powder, white sugar, coconut sugar, baking soda, baking powder, cinnamon, and salt.

In a stand mixer (or large mixing bowl) add all of your dry ingredients: gluten-free flour, sugar, cocoa, baking soda, baking powder, xanthan, cinnamon and salt.

Place the shredded zucchini, melted coconut oil or butter, maple syrup, and eggs in a mixing bowl and whisk together with a fork.

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Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. In a large bowl whisk together the dry ingredients - flour, sugar, cocoa, baking soda, baking powder, and salt. Make the sweet potato frosting in a food processor or blender.

Judul: Gluten Free Chocolate Zucchini Cake
Rating: 100% based on 788 ratings. 5 user reviews.
Lisa Brophy

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