For a while now, I’ve wanted to test a gluten free zucchini chocolate cake recipe. Yummy and healthy recipe to make when we want a sweetness without wanting to crush the number of calories. In addition to being relatively healthy, this recipe is flour free – so good for those who are sensitive or allergic to gluten.
I adapted a recipe I found on Pinterest. This social media is always a good idea when you want to find inspiration !
Gluten Free Zucchini Chocolate Cake
200g dark chocolate
70g brown sugar
1 pinch of fleur de sel
Preheat the oven to 180 ° C
Peel and finely grate the zucchini flesh, then press the flesh in a colander to remove the maximum amount of water.
Melt the chocolate in a double boiler.
Separate the whites from the yolks.
Whisk the sugar with the yolks until the mixture turns white.
Add the melted chocolate and then the grated zucchini.
In another bowl, whisk the egg whites with a pinch of salt.
Gently fold in 3 times to the previous preparation using a spatula.
The preparation must be frothy and homogeneous. It almost looks like chocolate mousse.
Pour the preparation into the mold covered with baking paper (or with a little fat).
Bake for about 35 minutes.
To test the cooking, a point of a knife planted in the center of the cake should come out dry.
Variations : if you want to make individual pieces and freeze, use a muffin pan or a rectangular pan to cut squares once the cake is cold.
Tip : the cake, finally soft, is even better the next day once the cake has settled a little. The very very slight taste of zucchini will even have disappeared. Indeed, I ate it lukewarm out of the oven, we feel very evanescent zucchini – which comes more texture after cooking. But after a few hours of rest, it’s divine. It is also possible to keep it in the fridge in an airtight container. It is excellent – even like that.
Other gluten-free recipes :