1/2 cup canola oil
1 1/2 cups sugar
1 tablespoon vanilla
2 cups gluten free flour (I like featherlight best!)
1 teaspoon xanthan gum
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups finely shredded zucchini (do NOT drain!)
1 1/4 cups chocolate chips (semi sweet or milk, chips or chunks)
3/4 cup Ghirardelli milk chocolate chips
3/4 cup heavy whipping cream
Preheat oven to 350º. In a large bowl, combine oil, sugar and vanilla. Mix until fully incorporated. Add GF flour, xanthan gum, cocoa, baking soda, and salt. Mix until combined. Batter will be very dry. Fold in zucchini. Allow batter to rest for 5 minutes. Add in chocolate chips and stir again. Batter should appear more wet. If not, let it rest for 5 more minutes and stir again. Spread cake mixture into a 9 x 13 inch greased pan. Bake for 25-35 minutes, until toothpick comes out clean.
While the cake is baking prepare the ganache. Combine the Ghirrardelli milk chocolate chips and the heavy whipping cream in a small pan. Stir over medium heat until chips melt and combine well with the cream. Let it cool.
Cut individual pieces of cake, and spoon ganache over top. Serve.
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