Here’s a great way to use it, Chocolate Zucchini Bread/Cake
Made with rice flour and honey, it suits most palates.
It is light and moist, unlike many rice flour or gluten free recipes. Mildly sweet. Enjoy!
Chocolate Zucchini Cake
In large bowl, cream together:
½ cup butter
1/2 cup honey
1 tsp vanilla extract
½ cup sour milk (I mixed plain Nancy’s yogurt and water)
In separate bowl, combine:
2 cups brown rice flour
4 Tbl cocoa powder
1 tsp baking soda
½ tsp salt
2 cups finely grated zucchini, only partly drained
Add flour mix and grated zucchini alternately to butter, honey, and egg mixture, beginning and ending with flour mix, stirring between each addition:
Flour, zucchini, flour, zucchini, flour
Do not over stir.
Bake at 325* in oiled shallow pan (lasagna type or cake layer type)
35 – 45 minutes
Add nuts or chocolate chips as desired