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Allergy Friendly Zucchini Cake

Course Dessert
Keyword allergy friendly, cake, desserts
Author Hannah Hay

Ingredients

For the cake:

  • 1 cup dairy free butter (melted)
  • 1/2 cup brown sugar
  • 1 box Gluten Free Krusteze Yellow Cake Mix
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 cup milk (almond, soy, lactose free, etc)
  • 2 cups shredded zucchini
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup cocoa powder

Frosting:

  • 1 stick butter
  • 6 tbsp cocoa powder
  • 4 tbsp milk (almond, soy, lactose free, etc)
  • 2 1/2-3 cups powdered sugar

Instructions

For the cake:

  1. Melt the butter, then add sugar, eggs, and vanilla.

  2. Mix 1/2 cocoa powder & cinnamon to dry cake mix.

  3. Add dry ingredients to butter mixture.

  4. Add 1 cup milk, shredded zucchini, & chocolate chips.

  5. Pour into a greased 9x13 baking pan.

  6. Bake at 350 for 40-45 minutes or until toothpick inserted into center comes out clean.

Frosting:

  1. Pour on cake while warm (not hot)