You might have tried zucchini in chocolate cake before, but have you tried it in a carob cake? This gluten and egg-free Buttermilk Carob Zucchini Cake is a must-try!
This post contains affiliate links, FYI.
You might not be able to tell by looking at my recipe index, but I have not always adored squash. In fact, I was one of those children who would honestly contemplate making myself throw up so that I didn’t have to eat it. Not that I had a lot of opportunity to try that. Neither of my parents are squash fans, so we didn’t really ever have it at home.
It wasn’t until about a year after going gluten-free, when I really started branching out and trying to find new, real foods to eat. And squash was one of those things.
All the carob things.
One of the only times I can remember having zucchini as a kid was at a friends house. Her sister had made chocolate zucchini bread and offered some to me and my brother when we were at their house. I thought it was delicious, and was surprised that there was really zucchini in it. My little brother, on the other hand, refused to believe it!
But ever since then, I’ve loved hiding squash in chocolate things. And carob things. I even love not hiding it.
Happy birthday to me.
Well, a feeeeew years ago, on my 29th birthday, in order to keep myself from wallowing in the despair of almost being 30 (which hasn’t been as bad as I thought it would be…), I baked myself this yummy Buttermilk Carob Zucchini Cake.
Mmm… carob and zucchini – what a wonderful way to start a new year!
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