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
- 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.
- In a large bowl, whisk together your flour, cocoa, baking soda, baking powder, ginger, cinnamon, and salt.
- In another bowl, whisk together your oil, sugars, sour cream, and zucchini.
- Add your wet to your dry ingredients. Stir with a rubber spatula until well combined.
- 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
