Chocolate, Zucchini, and Teff Cake

Friday, November 2, 2018

Words & Photography
by Tiffany Howard

I’m sharing the recipe for a quick Chocolate, Zucchini, and Teff Cake. Teff flour has a toasted, earthy flavor that is perfect with dark chocolate. You could definitely whip up a quick icing to top it, but I just dusted it with powdered sugar. The recipe calls for both cocoa powder and chocolate chips, I recommend using the best quality you can for this one. You can find the recipe below. Enjoy!

Chocolate, Zucchini, and Teff Cake

3/4 cup (90 grams) gluten-free all purpose flour (such as Bob’s Red Mill’s 1-to-1 flour)
1 1/2 cups (242 grams) teff flour
1 cup (200 grams) white sugar
1 cup (200 grams) brown sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2/3 cup (80 grams) cocoa powder
pinch of cinnamon
4 eggs
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon espresso powder dissolved in 1 teaspoon hot water (optional, brings out the chocolate flavor)
3 cups grated zucchini
1/2 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees F.
2. Butter an 8 or 9 inch baking pan and dust with cocoa powder, tapping out the excess.
3. In a large bowl, whisk together the dry ingredients.
4. Make a well in the middle, and add the eggs, oil, zucchini, vanilla, and dissolved espresso powder (if using). Mix well, the batter will be very thick.
5. Stir in the zucchini until combined, then gently fold in the chocolate chips.
6. Pour into the prepared pan, smooth the top, then bake for 20 minutes. Rotate the pan in the oven, then bake for an additional 10 minutes.
7. Check for doneness by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs, it’s done.
8. Allow the cake to cool on a rack, then run a knife around the edges of the pan to loosen the cake and turn out to cool completely.
9. Dust with powdered sugar and serve.

*This cake is even better the next day, so this is a great one to make in advance.


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