Happy Birthday to Me!

Today is my birthday. I'm 51. Funny, I don't feel 51. Anyway, I thought I would share my birthday cake pics and recipe with you. I have posted this recipe before but I keep tweaking it and making it a little healthier every time I make it. You would never know there is zucchini in it - it is my go to recipe for chocolate cake.

I actually wasn't going to do a cake, but Andy insisted. At his age, he just can't fathom someone having a birthday and not having cake!

Chocolate Zucchini Cake

2 1/2 cups gf flour (I used Bob’s Red Mill GF Mix)

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup coconut oil

2 cups organic raw sugar

3 eggs

2 teaspoons vanilla

2 cups shredded zucchini

1/2 cup milk substitute (I used Vanilla Almond Milk)

Glaze (directions follow)

Preheat the oven to 350°F.

1 Combine the four, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the coconut oil and the sugar until they are smoothly blended. Add the eggs to the oil and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk substitute into the zucchini mixture.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk substitute, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve. Makes 10-12 servings.