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March 13, 2021
I don't bake many gluten-free desserts, so when I saw this dessert, I thought I would try it. I had a lot of zucchini from the farmers market, so it was a chance to make something gluten-free. I have to say it was good.... but not sure I would make it again. I like my gluten. Ha!
1 cup peanut butter
1/3 cup pure maple syrup
1/2 cup ripe mashed banana
1 tsp. vanilla extract
1/2 cup cocoa powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
1/2 cup chopped dark chocolate
2 cups shredded zucchini
Preheat oven to 350 degrees F. Grease a round 9x9 baking pan with cooking spray.
Whisk together peanut butter, maple syrup, banana, and vanilla.
Stir in cocoa powder, baking soda, cinnamon and salt until well combined.
Fold in the dark chocolate and zucchini until combined.
Place mixture into the prepared pan and use a spatula to spread evenly.
Top with a handful of chocolate, if desired.
Bake for 30-35 minutes or until an inserted toothpick comes out clean.
Allow cake to cool completely before slicing and serving.
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