Found this recipe in the same issue of Living Without magazine that I found the fudge pops. Any gluten free folks (or peanut, dairy, egg free folks) really should get a subscription – always lots of wonderful recipes, helpful articles, and personal stories. I just renewed my own subscription!

Made this cake last night for friends who are fellow gluten intolerants, and it was enjoyed by all – even kids. It was wonderful to use fresh zucchini, too, which there is an abundance of right now around here! And it went great with the vanilla coconut milk ice cream they brought over – yum!

2 1/2 gluten free flour mix
1 cup quinoa flakes
2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon (original recipe calls for less cinnamon and nutmeg)
3/4 tsp nutmeg
1 1/2 sticks butter
1 1/2 cup brown sugar
3 eggs
2 tsp vanilla
2 cups shredded zucchini
3/4 cup chopped nuts (I used pecans)
powdered sugar (optional)

Beat butter for 2-3 minutes until creamy and white. Add brown sugar, eggs, and vanilla beating well after each addition. Sift all dry ingredients together in separate bowl. Beat dry ingredients into butter mixture a little bit at a time. Fold in zucchini and chopped nuts. Pour into greased bundt pan and bake at 325 degrees for 50-60 minutes. Cool and dust with powdered sugar, if desired.