We’re moving in 2 1/2 weeks, so I’m on pantry clean-out mode! I had a large box of Rice Krispie Treats to use up and several partial bags of marshmallows. Of course, I had to make Rice Krispie Treats! Of course, they’re so much better with a chocolate topping, and even more so with a bit of SunButter stirred in. I shared a photo of the finished product on Instagram, and instantly you all wanted the recipe, so I thought I’d do a quick post to share it with you. This recipe is free of dairy, egg, peanut, tree nut, and gluten (when using a gluten-free rice cereal), making it extremely allergy-friendly!
We had a small garden this year, and it was pretty successful. We grew tomatoes, green beans, zucchini, cucumbers, carrots, onions, and potatoes. As suspected, our zucchini plant was pretty successful. Too successful. If you don’t have a green thumb, try zucchini next summer and I’m sure you’ll be successful. We had an abundance of zucchini, so I had to make this Fudgey Chocolate Zucchini Cake to get rid of the extra zucchini. This recipe was given to me by my husband’s aunt and I’ve adapted it to make it allergy-friendly. It is a moist cake, almost fudgey. Yummy chocolate, moist zucchini cake that does not need frosting. If you’re looking for a typical cake texture, this isn’t it. This cake is more moist like a fudge brownie.
This recipe makes a 9×13 cake that can serve 12 at least. My whole family loved it and didn’t think I needed to change the recipe one bit!