Chocolate Zucchini Twinkies

Chocolate Zucchini Twinkies

Twinkies are kind of like donuts. There’s something about the shape that makes people want to eat them. It may sound silly to purchase a pan just for twinkies, so of course that’s what I did. No regrets.

Fun prank: make delicious looking iconic snack cakes and serve to test subjects. Wait until after the unsuspecting (and highly judgmental) eaters have raved about the cakes to let them know the twinkies were gluten free, vegan, and full of zucchini. Good times!

Healthiest twinkie ever? That’s not saying much, but with vegetables and cocoa? Honestly.

If you make these twinkies with a tapioca egg, the fudginess seems even more pronounced. Make a tapioca egg by combining 3/4 teaspoon tapioca starch with 1/4 cup water then heating briefly. Don’t be chicken, try it! There’s more than one way to hatch an egg.

Either way, you can’t go wrong with these fresh from the garden cakes.

Chocolate Zucchini Twinkies

51

24 minutes

1 hour

8 chocolate zucchini twinkies

Unless you tell, snackers won't know that these twinkies are gluten free, vegan, and full of shredded zucchini. So good with a peanut butter filling that gets baked into the cakes. To avoid excess moisture, squeeze shredded zucchini in a towel before adding to twinkie batter.

Ingredients

  • Filling
  • 2/3 cup powdered sugar
  • 1/2 cup peanut butter (or another nut butter)
  • 1/2 teaspoon pure vanilla extract
  • Cake
  • 3/4 cup gluten free flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon, optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon guar gum
  • 1/2 cup milk (hemp or coconut)
  • 1/3 cup applesauce, unsweetened
  • 1/3 cup oil (olive or melted coconut)
  • 1 egg (or tapioca gel egg equivalent)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup shredded zucchini (squeezed to drain excess moisture)
  • Magic Shell Glaze
  • 2 teaspoons coconut oil
  • 3 tablespoons mini chocolate chips

Instructions

Filling - Combine powdered sugar, peanut butter, and vanilla. Divide mixture into 8 balls. Roll into logs about 2 inches long. Refrigerate (or freeze) filling while you mix cake.

Cake - In a medium mixing bowl blend: gluten free flour, sugar, cocoa, baking powder, cinnamon, salt, baking soda, and guar gum. In a large cup, combine: milk, applesauce, oil, egg or tapioca gel equivalent, vanilla extract, and vinegar.

Add liquid ingredients to dry ingredients and stir well. Fold in drained zucchini.

Preheat oven to 350 degrees. Grease twinkie molds and top of pan well. Fill with batter almost to the top. Place a peanut butter log on top of each and press down slightly to cover with batter. Bake for about 24 minutes at 350°, until springy but firm to the touch. Let twinkies cool slightly before removing from pan and transferring onto a cooling rack.

Magic Shell Glaze - In a microwave safe cup, melt coconut oil and chocolate chips. Stir until combined. Drizzle over cooled twinkies.

Notes

A sorghum flour blend works well for these cakes, but use whatever blend you have handy. Just be sure to grease the twinkie pan well. Even non-stick pans need that extra bit of attention.

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Store extra twinkies frozen to enjoy as needed. I pulled these out of the freezer and let them thaw for a quick pic.

Still here?  Today’s lunch on twitter celebrates the release of Joe Yonan’s new book, Eat Your Vegetables: Bold Recipes for the Single Cook.  I’ve already taken a peek inside and LOVE it! Great concept and such gorgeous photos. Use the hashtag #LetsLunch or check back here to to see what’s cropped up.

Joe‘s Guaca-Chi at Joe Yonan

Cheryl’s Egg-Drop Broccoli in Ginger-Miso Gravy at A Tiger in the Kitchen

Grace‘s Vegetable Tempura at HapaMama

Jill‘s Fusilli with Corn Sauce at Eating My Words 

Linda‘s Gateway Brussels Sprouts at Spicebox Travels

Lisa‘s Totally “Free” Veggie Soup at Monday Morning Cooking Club

Pat‘s Umami-Laden Green Beans at The Asian Grandmothers Cookbook

Vivian‘s Kangkong with Fu Yu at Vivian Pei

Annabelle‘s Farmer’s Market Gazpacho at Glass of Fancy

Eleanor’s Green Beans 2 Ways at Wok Star

 

Comments

  1. I’ve never had a Twinkie in my life (I’m not from the US), but I’m sure these are better, even solely because of the cocoa! Though could you say at what temperature these should be baked? Thank you! :)

  2. To me, they look more like Zingers, but probably not too many people remember those.

  3. WOW. These look amazing! If veggies always looked this decadent I would eat them all the time!

  4. Love these! There is something about that twinkie shape that is familiar and comforting isn’t there. Chocolate and zucchini are always a welcome combo in my book!

  5. Love this! We’re kindred spirits– I recently posted chocolate brownies w/(shh!) black beans.

  6. OMG. These look simply inspired. Thanks so much for the recipe. Will try! And thanks for the support… Happy cooking!

  7. chocolate and zucchini together? Shut the front door! These twinkies look fantastic!

  8. Do you use GF flour mix 1 or 2??

    This is just WRONG!! I was all set to make a lemon cake & now you have me drooling over these…and my kids who don’t even have a clue what Twinkies or Zingers are want them too. Man, I feel old having kids who don’t know what those are… but we had to go GF when they were younger so they had never had that stuff. I, however, have had plenty of Zingers, Suzy Q’s, Twinkies, Hohos, Hostess Cupcakes, Ding Dongs, Hoestess Fruit Pies & Chocolicious cakes in my life… until we had to go GF, that is.

    We even lived by a small Hostess outlet before we had kids… I would stop in there every so often & get a box (okay, more like 6 boxes) of the Chocolicious cake things. THOSE were my absolute favorite EVER… I still remember the chocolate dreaminess… LOL.

    I am going to make these soon, but will have to make them as cupcakes instead because I don’t have the awesome pan you have. I may just have to find one though if I start making a habit of making these.

  9. Any substitution for a twinkie mold?

  10. What is Guar Gum and where do you get it ?

  11. Guar gum is a thickener used in gluten free baking. It’s available at Whole Foods, mainstream grocery stores, and online from Bob’s Red Mill. If by chance you’re baking with regular wheat flour, you would not need to add any guar. Mentioning this because I get that question several times a week. Hope that helps!

  12. Hi
    Can I sub xantham gum in place of the guar gum?
    Thanks for the awesome recipes! We’re sugar free so I will have to tweek this abit, but lookin fwd t trying it out

  13. Yes, you could sub xanthan. Let me know how your sugar free tweaks go!

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