Zucchini Quinoa Cake, GF

Serves 12

Taken from Living Without Magazine, August/September 2009 pg. 34. We shared this at the gathering at Jennifer’s house in the summer of 2009!

ingredients

2 1/2 cups All-Purpose Gluten-Free Flour Blend (If you cannot find a premixed blend, use this recipe: 1/2 cup rice flour, 1/4 cup tapioca starch/flour, 1/4 cup cornstarch or potato starch - mix enough for 3 cups)
1 cup quinoa flakes
2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 sticks unsalted butter or dairy free buttery spread, room temperature
1 1/2 cups light brown sugar, packed
3 large eggs
2 tsp vanilla extract
3/4 cup low-fat buttermilk, vanilla soy milk, or other milk of choice - could even use yoghurt
2 cups finely grated zucchini
3/4 cup chopped nuts or sunflower seeds, optional

1
1. Preheat oven to 325 degrees. Lightly grease a 10 or 12 cup cake pan or bundt pan.
2
2. In medium bowl, combine first 8 dry ingredients. Set aside.
3
3. In a large mixing bowl, beat butter until fluffy. Add brown sugar and beat until mixture is light and fluffy. Add eggs, one at a time, mixing well after adding each. Add vanilla and beat to combine.
4
4. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk and ending with dry. Fold in zucchini and nuts, if used. Batter will be thick as additional moisture comes from the zucchini as it bakes.
5
5. Spoon batter into prepared pan, smoothing it out to fill all crevices in the pan. Place in preheated oven and bake 65 to 75 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then invert onto a serving plate and cool completely.