Yields one loaf pan

Ingredients

  • 250g GF flour - preferably Bobs 1:1
  • 63g cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 cup vegetable oil
  • 200g brown sugar
  • 150g granulated sugar
  • 80g sour cream
  • 3 cups grated zucchini, placed in a strainer to let excess water run off

Directions

  1. Start by grating your zucchini: place it in a strainer above a bowl or in a clean sink, and allow it to drain while you measure your ingredients.
  2. In a large bowl, whisk together your flour, cocoa, baking soda, baking powder, ginger, cinnamon, and salt.
  3. In another bowl, whisk together your oil, sugars, sour cream, and zucchini.
  4. Add your wet to your dry ingredients. Stir with a rubber spatula until well combined.
  5. Pour into a sprayed and lined loaf pan, and bake at 350 degrees for 45-60 minutes, or until firm to the touch and a tooth pick inserted comes out with only a few stuck on crumbs but no raw batter.


Recipe courtesy of Rhubarb (Asheville, North Carolina) pastry chef Mallory Foster