Chocolate Zucchini Cake - GF/DF/EF/SF

[deltawolf]

I have made this previously GF but now that I am SF/EF/DF I thought I would give it a try. It was wonderful, I took it to a family Labor Day party and everyone said you could not tell and loved it.

2 1/2 cups all purpose GF flour (I used Jules GF Flour)
1/2 cup cocoa
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup soft butter (I used Earth Balance)
2 cups sugar
3 eggs (I used EnerG egg replacer)
2 tsp vanilla
2 tsp grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk (I used So Delicious Unsweetened Coconut milk)
1 cup chopped walnuts or pecans (I did not add as I did not have any nuts in the house)
Glaze - 2 cups powdered sugar, 3 Tab coconut milk, 1 tsp vanilla - blend until smooth

Preheat oven to 350 degrees F.
1. Combine flour, cocoa, baking powder, soda, salt, and cinnamon; set aside
2. With a mixer, beat together the butter and the sugar until smooth. Add the egg replacer(per package directions) and blend. With a spoon stir in the vanilla, orange peel, and zucchini.
3. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.
4. Pour the batter into a greased and flour dusted 10 inch tube pan or bundt pan. Bake in the over for about 50 minutes (test at 45 minutes) or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes; turn out on wire rack to cool thoroughly.
5. Drizzle glaze over cake