If you’ve spent much time browsing food blogs or recipe sites lately you will see an abundance of pumpkin recipes. Now don’t get me wrong, I’m head-over-heels for that cheerful little squash. In fact, I’ve used this very blog to profess my love for pumpkin and I’ve posted my fair share of recipes celebrating it.
Today though I’m in a bit of a quandary. You see, I live in the mountains of California where it seems like the warm sunny days will never end. The only clues my mind has that it’s fall are chilly mornings and lengthening shadows. A stroll through our garden rows makes me feel as though the dog days of summer are still upon us, complete with ripe tomatoes, cucumbers, peppers and zucchini. Loads of zucchini.
This recipe is one I’ve been making all summer. It’s a great way to enjoy zucchini and the combination of spices and brown sugar glaze make it comforting enough for fall. So if you’re still working your way through a zucchini crop, you’ll be grateful for this easy snacking cake.
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon baking powder (I use Hain brand for a corn-free version)
- 1 teaspoon baking soda
- 2 tablespoons whole chia seeds
- 3/4 teaspoon xanthan or guar gum
- 3/4 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (I used dark brown)
- 1 cup light tasting oil of choice
- 3 large eggs
- 2 teaspoons vanilla extract (homemade if you are corn-free)
- 3 1/2 cups grated zucchini
- 1 3/4 cups powdered sugar (use a corn-free version if you avoid corn)
- 3 tablespoons coconut oil, melted
- 1/4 cup packed dark brown sugar
- 1/4 cup boiling water
- 1-3 tablespoons milk or milk substitute of choice (to achieve desired consistency)
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees F. Spray a 9 X 13 pan with cooking spray.
- In the bowl of your electric mixer, fitted with the paddle attachment, place all dry ingredients (flour, baking powder, baking soda, chia seeds, xanthan gum, sea salt, granulated sugar, and brown sugar) and mix on low speed for 30 seconds to combine. Add the wet ingredients (oil, eggs, vanilla, and zucchini) and mix for 1-2 minutes on medium speed (start your mixer slowly so that you don’t slosh the ingredients).
- Scrape the batter into prepared pan and smooth with spatula.
- Bake on center rack for 30-35 minutes or until the cake springs back a bit when gently pressed with a finger in the center. The cake will be golden brown and just begin to pull away from the sides of pan.
- Cool for 1-2 hours in pan. Glaze and serve. Once cooled and glazed this cake keeps well in the fridge for 4-5 days.
- In a medium sized bowl mix the brown sugar and boiling water until the sugar has dissolved. Add the remaining ingredients (EXCEPT the milk/milk substitute) and mix until smooth. Add the milk/milk sub one tablespoon at a time until you get a good glazing consistency. I make mine just a bit thinner than toothpaste.
- *sift your powdered sugar first if it seems excessively lumpy