Chocolate Zucchini-Pear Cake (gluten free)

[vc_section][vc_row][vc_column][vc_column_text]1 cup grated zucchini (with skin)

1 juicy pear (seeded, with skin)

1/3 cup water

½ cup unsweetened cocoa powder (optional but delicious)

½ cup brown sugar

½ cup canola or olive oil

1 TBSP apple cider vinegar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla

½ tsp salt

¾ cup semi-sweet chocolate chips[/vc_column_text][vc_column_text]

  • Blend zucchini, pear and water in a processor until smooth
  • Add everything else except chocolate chips, blend
  • Add chocolate chips and pulse a few times
  • Pour into a greased and sugared loaf or 9” baking pan
  • Bake about 35 minutes in a preheated 350-degree oven
  • Cool before turning onto a serving plate
  • Sprinkle w/confectioners sugar or serve as is – healthy enough for breakfast!
[/vc_column_text][ut_btn button_size=”bklyn-btn-normal” font_weight=”” button_text=”BUY THE BOOK” button_link=”|title:Get%20%22Gattered%22|target:%20_blank|” button_text_color=”#000000″ button_background=”#a8d4e7″ button_text_color_hover=”#ffffff” button_background_hover=”#7c271a”][vc_column_text]I’ve been experimenting with different combinations of fruits and vegetables in cakes. Most zucchini cake recipes include a full cup of oil, but pear sauce works as a substitute for half of the oil. The pear also adds enough sugar to be able to cut down the usual cup of sugar to 1/2 cup. Of course, the addition of chocolate chips more than makes up for that missing half cup of sugar.

I served this cake at my mother-in-law-s 96th birthday, and everyone thought it was moist and delicious, except for a 4-year-old great niece who didn’t like the glaze (added to make it look more festive, but a little too sophisticated with its mocha flavor). The recipe is going to be in my second book, SMOTHERED: A Whipped and Sipped Mystery (due to be released summer 2020)![/vc_column_text][/vc_column][/vc_row][/vc_section]