German Chocolate Chip Zucchini Cake

German Chocolate Chip Zucchini Cake

Laila demonstrates how to make a sweet and healthy cake for the whole family.



Serves: 10–12 (makes one 9-inch loaf)
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Easy

Ingredients:
¾ cup unrefined coconut oil, melted and cooled, plus more for the pan
1½ cups cup-for-cup replacement gluten-free flour blend
2½ teaspoons baking powder
¼ teaspoon sea salt
½ cup honey
2 large eggs
1 teaspoon pure vanilla extract
2 cups grated zucchini (from about 1 medium zucchini)
½ cup mini chocolate chips
½ cup raw pecans
½ cup shredded unsweetened coconut

Steps:

  1. Preheat the oven to 350 F
  2. Lightly grease a 9 by 5-inch loaf pan and line the bottom with parchment paper
  3. Sift the gluten-free flour, baking powder, and salt into a medium bowl and set aside
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the honey on
high speed until it lightens in color, about 3 minutes
  5. Reduce the speed to medium, add the oil, and beat until combined, about 1 minute
  6. Add the eggs one at a time, beating until each is incorporated before adding the next, and then add the vanilla and beat briefly to combine
  7. Turn the mixer off, add the flour mixture to the bowl, and mix on low speed until
the ingredients just come together
  8. Turn the mixer off, add the zucchini, and then beat on low speed for 30 seconds
  9. Add the chocolate chips, pecans, and shredded coconut and beat on low speed for 1 minute
  10. Remove the bowl from the mixer, scrape down the bowl with a rubber spatula, and mix again briefly with the spatula to thoroughly combine so the batter is creamy and somewhat loose
  11. Pour the batter into the prepared loaf pan and, using a small metal spatula, smooth out the surface
  12. Bake for 50 to 60 minutes, until the cake is golden brown on top, and the center cracks but holds its shape when lightly pressed with a finger
  13. Remove the cake from the oven and let cool completely in the pan on a wire rack
  14. To release the cake from the pan, run a thin metal spatula around the inside edge of the pan. Place a plate over the top of the pan and flip the plate and pan together to release the cake onto the plate, and then invert it so it’s upright
  15. Slice and serve, or store, well-wrapped in plastic wrap, at room temperature for up to 5 days

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Sandra

Sandra

Reported

sounds good.....but can you sub gluten free flour for real flour, honey for sugar & leave out the shredded coconut?

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