Hi and welcome to Cakeday. Doesn’t that sound a million times better than Monday?

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Me thinks so.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Now before I go ruining this post with terrible Monday jokes I have to tell you the most important thing about this cake:

This is quite possibly the best recipe I have ever created on the entire blog. I know that is a crazy thing to say but it may just be true. It’s definitely in the top 10 recipes and probably in the top 5 and definitely a contender for #1.

Do you know what this means?

YOU MUST MAKE THIS CAKE. I don’t care if you’re gluten-free or you eat all of the gluten—all of the time. This cake is about to be your best friend. You’re going to start having dreams about it and when zucchini season is over you’re going to cryyyy. But don’t worry because you can always switch up the zucchini for carrots. In fact, this recipe is based off my most recent carrot cake recipe that was adapted from my first carrot cake recipe, both of which I adore.

But this cake WINS.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

And it’s totally going to bathe in cream cheese frosting, because sometimes you just need cream cheese frosting drenched over a cake.

Unless you can’t tolerate dairy. Then you don’t want to do that. But don’t worry, I’ve got you dairy-free peeps covered. Check: options 1 + 2 + 3

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Also. No mixer required! You’re going to whip this right in your blender. Because it’s easier and creamier and oh my god so good.

I realize I’m slightly excited about this cake, but you will soon see why.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

SEE!!!

photography side note: Do not even ask how I managed to get this photo. You should see the other 40 before this one. The frosting is quite thick and does not easily pour out of the creamer spout, making this pour shot nearly impossible. I used my remote shutter with my tripod set up and had the shutter speed cranked high. I also pre-focused the camera right in the spot I was pouring in hopes it would get a clear shot of the pour. Somehow, 1 out of 40 worked! Just keeping it real.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

The funny thing about photographing cakes is that you basically have to photograph the entire thing and then HOPE it tastes edible [preferably better than edible] so you can post the recipe without having to remake it. I totally lucked out here because this would have been a pain in the buttocks to remake and photograph.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

But holy moly the anticipation before that first bite! I could have died.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

I’m not even going to try and describe the texture to you because I think you can tell from the photos. And it’s got this dense but light thing going on that is confusing and amazing and too hard to describe.

Even more awesome news is that you only need oat flour + almond flour to make this cake! Ahh, simplicity.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Zucchini baked goods will always hold a special place for me as I’ve explained on the blog before. Every year growing up my mom and I would bake loaf after loaf of zucchini bread as my dad would pull the biggest zucchinis you’ve ever seen from our garden and pile them up on the back step.

By the end of the season our loaves were filled with chocolate chips [because, why not?] which were obviously my favorite. So each year I feel the need to come up with a fun new zucchini baked good and this year I think I’ll stop right here.

Make this if you know what’s good for you.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Print this!

adapted from: my carrot cake recipe

Chocolate Chip Zucchini Cake with Cream Cheese Frosting

gluten-free, dairy-free option // yields about 12 servings

for the cake:

1 1/3 cup large grated zucchini, use 1-2 small/medium sized zucchinis with skin on[or peel if desired]
2 cups gluten-free oat flour
1 cup blanched almond flour
1/2 cup + 2 tablespoons lightly packed muscovado sugar, or brown sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
1/2 cup 2% milk
1/4 cup full-fat plain Greek yogurt, or low-fat
3 tablespoons honey
4 teaspoons pure vanilla extract
1/3 cup unrefined coconut oil, melted and cooled
1 cup dark chocolate chips

for the frosting:

8oz cream cheese
1/4 cup half + half
1-4 tablespoons 2% milk
4-6 tablespoons honey
1 1/2 teaspoons pure vanilla extract

*Take out all ingredients about 30 minutes before baking to let come to room temperature. Once the cake is cooling remove the cream cheese from the fridge to soften.*

Preheat your oven to 350* F.

Place your grated zucchini evenly on a kitchen towel with another on top. Press down gently and let the moisture absorb into the towel. Keep covered.

Thoroughly grease your bundt pan [I used a 9 3/4-inch by 3 1/3-inch bundt pan] or 2, 8-inch round pans on all sides with butter or coconut oil. Lightly flour and knock around to fully coat the pan. Flip over and knock on the pan to release excess flour.

In a large bowl stir together the flours, sugar, baking powder, cinnamon, and salt.

In another bowl whisk the eggs. Then whisk in the milk, yogurt, honey, and vanilla. Whisk in the oil until fully combined. Pour the wet into the dry and whisk until just incorporated [when you no longer see dry flour].

Fold in the grated zucchini and chocolate chips until evenly distributed. Pour into your pan and level. Place in the oven to bake for 42-52 minutes, or until the top is cracked and golden brown and a toothpick comes out nearly clean. You don’t want it gooey but just slightly moist.

Place the pan on a cooling rack for about 20-30 minutes. Carefully slide a thin spatula or butter knife around the center ring and edges. Flip over bracing with your hand and allow to cool fully on the rack.

Once cooled, place all frosting ingredients in your blender [starting with the lesser amount of milk and honey]. Blend until just fully creamy and add more milk for a thinner consistency or honey for sweetness. It will thicken a bit as it sits. Pour over the cake and store any excess covered in the fridge.

Serve cake and store leftovers fully covered in the fridge. Best eaten at room temperature or warmed for a few seconds out of the fridge.

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Notes: If you can’t find full fat Greek yogurt, low-fat and probably even non-fat will work okay. Plain whole milk yogurt can most likely be used but if it’s runny reduce to 3T.

Dairy-free: Use applesauce instead of yogurt. Use unsweetened almond milk or soymilk in place of 2%. Use one of the frosting recipes here: 1 + 2 + 3

Flours: Sub flours at your own risk. I would not attempt subbing the eggs with flax-eggs.

Chocolate Chip Zucchini Cake with Cream Cheese Frosting [only 2 Flours!] | edibleperspective.com #glutenfree

Happy Cakeday, people.

Ashley

I’m on vacation this week so if your comment or email goes unanswered I’ll get to it when I return! Thank you!

Welcome to the veggie sandwich that is going to change your life.

Bold statement. So true.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

This sandwich was inspired by one I ate a few weeks ago while in Truckee, CA. It was from the cutest ever natural foods store—New Mood Natural Foods—that also had an outstanding sandwich shop tucked inside. We ate their twice in 2 1/2 days and everyone raved. I actually scored two sandwiches since gluten-free bread is so small. This equaled about 1 1/2 normal sandwiches, of which I ate the entire thing both times. There was no stopping me.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

There are a few key components to this sandwich that you are not allowed to skip. If you skip them I will hunt you down and tell you to make it again! Yes, this sandwich has rules.

RULES FOR THE SANDWICH DREAMS ARE MADE OF:

toast your bread, just slightly
p e s t o – seriously do.not.skip.
balsamic glaze – you want the thick stuff –make your own or buy it
grilled vegetables – and stack them high! okay, roasting works too
do not use a super hearty bread – this thing is already a mess, so use something on the softer side
it’s not right unless it’s dripping everywhere and you have to use 5 napkins
slather it on – now is not the time to go all light on the pesto + balsamic

But despite the rules, you really have a lot of leeway with this sandwich—of your dreams.

How so? Glad you asked.

It can be eaten hot or cold. You can grill the veggies, let them cool to room temp, and then chill them before stacking on your sandwich.
You can use your favorite pesto. My current pesto obsession is from last week. I’ve made it three times since and have used it every single day. It’s also vegan! You will not miss the parmesan one bit. Promise. Chris used it in our breakfast yesterday and I about died.
You have leeway with the vegetables. I recommend a mix of what you see below but you could do double zucchini if eggplant isn’t your thing. You can also add things like sun-dried or oven-roasted tomatoes. The peppers are good, but not mandatory. The portabella and zucchini are pretty important, but you could probably get away with one or the other.
You can make this for 1 person or 10! If you’re making it for a crowd keep your oven at about 200* and keep piling the grilled veggies onto a large baking sheet. Your veggies will stay warm until you’re all done with the grill.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

If you don’t make a complete mess while eating this sandwich you’ve done something terribly wrong.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Let’s dig in.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Print this!

The Ultimate Veggie Sandwich

gluten-free, vegan // yields 2 sandwiches

2 small zucchini
1 small eggplant
1 large portabella
1 bell pepper
1/4 – 1/3 cup pesto
2 tablespoons balsamic glaze/reduction
4 slices of bread
salt + pepper
2-3 tablespoons oil, I used high-heat avocado oil

Trim ends from zucchini and eggplant. Cut each zucchini in half [not end to end] and slice into 1/4-inch thick slabs. Slice eggplant into 1/4-inch thick rounds. Place on a large cutting board or baking sheet in a single layer. Generously sprinkle each slice with salt and let sit for 15-20 minutes.

While waiting, preheat your grill to 375-400* F [med/med-high]. Place a kitchen towel over the veggies and press down firmly to soak up the moisture. Place zucchini and eggplant in a large bowl and swirl in enough oil to lightly coat. Toss to distribute. Lightly oil the portabella and the pepper and sprinkle with salt and pepper.

Place vegetables on the grill in a single layer. Turn the pepper every 3-4 minutes for about 4 turns. Let other veggies cook about 4-6 minutes per side, turning twice. Once grilled to your liking place on a tray and bring inside. Lightly grill your bread for about 1 minute per side. Slice the pepper [letting liquid drain] and the portabella.

To assemble: Spread pesto on all 4 faces of the bread. Layer the vegetables, add a few pinches of salt and pepper, and add a bit of the balsamic as you layer. Top with remaining balsamic and bread. Serve immediately.

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notes: The vegetables salting step can be skipped, however, it helps bring out a lot of the moisture in the zucchini and eggplant which helps tremendously with the texture. You can roast the vegetables in your oven at 400* F. They will probably take about 8-12 minutes per side [the hot grill grates cook the vegetables faster].

To make a balsamic reduction: Place 2 cups of balsamic vinegar in a small pot over medium heat. Bring to a boil, stirring occasionally. Reduce heat to simmer, stirring occasionally, until the liquid reduces by half (or more, if thicker consistency is desired), about 10 to 15 minutes. Remove from heat and cool. Keep in an airtight jar in the fridge for up to two weeks. Or, buy this. We’ve been using it for years on our salads and love it.

The Ultimate Veggie Sandwich | edibleperspective.com #vegan #glutenfree

Happy Monday!

Ashley