Gluten Free Zucchini Chocolate, Chocolate Chip Cake

My second guest post is up on Poverty Luxe today! I’ve created a gluten free recipe for Ginger Mango Cupcakes with Ginger Mascarpone Frosting. You should definitely check it out! If you’ve journeyed over to my blog from Poverty Luxe, welcome! This week I have five different gluten free recipes for you to check out. I look forward to sharing them with you.This recipe is amazing. Growing up my Mother would make this recipe every year when the zucchini were fresh out of her garden. I decided this was the year to turn this recipe gluten free so I could have it again! The cake is light and fluffy. It has incredible chocolate flavor and will satisfy your sweet tooth.Using fresh zucchini will get the best results for this cake. I used a medium zucchini fresh out of a friend’s mother’s garden to make this. However, I’ve used frozen (and then thawed) zucchini. Simply make sure you use the water/juice that is in the container if you defrost it.Instead of a frosting on this cake we have always sprinkled it with powdered sugar. This gives is a wonderfully light taste without the heaviness of a frosting. If you want to add a frosting anything with a vanilla base would complement the cake nicely. I have to honestly say though, don’t add a frosting. The cake is pretty much perfect without it.[amd-yrecipe-recipe:91]