Cuisinicity Tip: for a gluten-free version that is amazingly just as moist and dense, I replace the whole wheat pastry flour with the same amount of Bob’s Mill gluten-free all purpose flour + 1 tsp of xanthem gum powder, and make sure to use gluten-free baking powder.
Servings12slices
AuthorCatherine Katz
Ingredients
2cupswhole wheat pastry flour
¾cupunsweetened cocoa
2tspbaking powder
1tspground cinnamon
3large eggsomega-3
1cuporganic expeller pressed canola oil
1 1/4cupswhite sugar
2tspvanilla extract
3cupsgrated unpeeled zucchiniabout 3 medium zucchini
Instructions
Grease (I use a little smart balance) and flour a bundt cake pan
Preheat oven to 325 degrees F.
Sift flour, unsweetened cocoa, baking powder and cinnamon together in a bowl and put aside.
Beat eggs, oil, sugar and vanilla together in a large bowl of an electric mixer.
Add sifted ingredients to the creamed mixture, and beat well (it will be thick and that’s OK!)
Add the grated zucchini (with their juice”) to the bowl abd beat again until well combined.
Pour batter into the prepared pan.
Bake for about 40-45 minutes, or until tester inserted in the center comes out clean.
Cool in pan for at least 20 minutes before unmolding.