Gluten free Mini Chocolate Zucchini Cakes

18 Sep

Ingredients

  • 1 box of Gluten free Chocolate cake mix (I’m using Goldbaum’s)
  • 1 tsp of pure vanilla 
  • 1 tsp of coffee extract(or 1 teaspoon instant coffee granules or 2 tablespoons strong cooled coffee) enriches the flavor of the chocolate
  • 1-5.3oz dairy free unsweetened So Delicious coconut milk yogurt
  • 2 cups unpeeled grated zucchini,  about 1-2 medium zucchini (drained-squeeze out water in a paper towel)
  • 3 eggs (according to the box of chocolate cake mix )
  • 1/2 cup avocado oil (according to the box of chocolate cake mix )
  • 1/2 cup of Guittard Extra Dark chocolate chips  
  • Powder Sugar for dusting
 Note : You will need a mini loaf pan

Yield: 8 mini loafs

Instructions

  1. Preheat the oven to 325°F. Lightly grease a mini loaf pan.(8 mini loafs) with non-stick spray then dust with cocoa powder mixed in with a couple tablespoon of Gluten free all purpose flour.
  2. In a large mixing bowl or stand mixer, mix together oil, vanilla, & coffee extract.
  3. Beat in the eggs.
  4. Slowly add the chocolate cake mix while mixing. (1/2 cup at at time until well combined) 
  5. Add yogurt mixing until smooth.
  6. Fold in the grated zucchini(drained) and 1/2 cup chocolate chips. Spoon the batter into the prepared pan.
  7. Bake the mini cakes for 35 to 40 minutes, until the top springs back lightly when touched, and toothpick inserted in the center comes out clean.
  8. Cool on a rack.
  9. Once cooled remove mini cakes from pan then dust the with powder sugar.  
  10. Enjoy! 

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