Quinoa Chocolate Cake Recipe with Brown Sugar Streusel {Gluten Free Chocolate Zucchini Cake Recipe}

Quinoa Chocolate Cake Recipe with Brown Sugar Streusel {Gluten Free Chocolate Zucchini Cake Recipe}
Our house is full of huge zucchini.   Literally my husband checked on it one night and it was too small so he went out the next morning and it was huge!  So I figured the best thing to make with it would be a gluten free chocolate zucchini cake recipe.  I chose to use quinoa flour because it’s grain free and is great for baking because it lends a subtle, nutty flavor to the cake.  The blended zucchini is awesome in this quinoa chocolate cake recipe because it makes it moist and light – and a little healthy.  I love the brown sugar streusel because it was REALLY easy to do and it looks really fancy.  Everyone who has tried the cake has loved it!  Please let me know how it turns out for you.
4.8 from 12 reviews
Quinoa Chocolate Cake Recipe with Brown Sugar Streusel {Gluten Free Chocolate Zucchini Cake Recipe}
 
Prep time
Cook time
Total time
 
Our house is full of huge zucchini. Literally my husband checked on it one night and it was too small so he went out the next morning and it was huge! So I figured the best thing to make with it would be a gluten free chocolate zucchini cake recipe. I chose to use quinoa flour because it's grain free and is great for baking because it lends a subtle, nutty flavor to the cake. The blended zucchini is awesome in this quinoa chocolate cake recipe because it makes it moist and light - and a little healthy. I love the brown sugar streusel because it was REALLY easy to do and it looks really fancy. Everyone who has tried the cake has loved it! Please let me know how it turns out for you.
Author:
Ingredients
Topping
  • ½ Cup sliced pecans
  • 1 Cup chocolate chips
  • ¼ Cup packed light brown sugar
Instructions
  1. Preheat the oven to 325 degrees F. Lightly grease a 9X13-inch pan with cold coconut oil and set aside.
  2. In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. Add the eggs and vanilla and mix well.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add ⅓ of the dry ingredients to the batter and mix. Add ½ of the milk; mix. Add another ⅓ of the flour mixture and mix until combined.
  4. Add the remaining milk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.
  5. Spread the batter in the prepared pan. Sprinkle with the pecans and chocolate chips. Sprinkle the brown sugar on top of everything.
  6. Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).
  7. Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, too!).

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