Zucchini, pumpkins and the endless summer

Hard to believe it is October! I mean, it is really Autumn and all that good stuff, and the temps have been in the triple digits this past week!

This past week, we kept cool in the air conditioning, baked some Zucchini cake........decorated the house with pumpkins and all things Fall.





This cake was delicious! It is completely gone....every.last.crumb.



Just in case you want to make one for yourself.............here's my recipe......

Zucchini Cake

2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon xanthan gum
dash of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, melted
2 cups zucchini, grated
1 cup Quinoa flour
1/2 cup tapioca flour
1 cup Sorghum flour
1/2 cup brown rice flour
1 1/4 cups brown sugar

Preheat oven to 330 degrees. Lightly grease a bundt cake pan.

In a bowl, beat butter, brown sugar, eggs and vanilla.

On low speed, all dry ingredients to the wet mixture. Fold in zucchini (and nuts if you wish...we used slivered almonds)

Scoop batter in prepared pan, taking care to smooth batter neatly into the crevices of the bundt cake pan. Bake for 65 minutes or until toothpick inserted in center comes out clean. Cool for fifteen minutes and then turn pan upside down onto cake plate. Cool completely before slicing.

This cake might disappear when you turn your back.......it's SO good! (and a great way to get your kids to eat their zucchini) Shhhhh, don't tell them the cake has veggies in it!