Zucchini Spice Cake

Zucchini works so well in cakes, breads and muffins because it makes the product nice and moist. I do like making chocolate zucchini bread and muffins, but I wanted to make a version with some spices that reminded me of fall. This recipe is really a sweet bread, but has a really nice texture and reminds me of cake. I also like to make muffins because it works well in lunches for us. I made this recipe into 12 muffins and an 7 x 7 inch cake.

Zucchini Spice Cake

3 eggs
1 1/2 c. sugar
2/3 c. oil
2 t. vanilla
2 c. grated zucchini, unpeeled
1 3/4 c. brown rice flour
1/4 c. tapioca flour
1/2 c. potato starch
1 t. zanthan gum
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 t. cinnamon
1/2 t. cloves
1/2 t. allspice
1/4 c. walnuts, chopped
2 t. brown sugar

Whisk eggs until foamy. Add sugar, oil, vanilla and zucchini. Whisk dry ingredients together, except for walnuts and brown sugar, and stir into egg mixture until combined. Line  20 - 24 muffin cups with paper or grease two 7 or 8-inch pans. Fill muffins cups about 2/3 full or pour into pans. Sprinkle tops with brown sugar and walnuts. Bake at 350 degrees for about 18 - 22 minutes for cupcakes and about 20-28 minutes for cakes (time depends upon pan used) or until a toothpick inserted comes out clean. Cool on rack. Serve warm or cold. Refrigerate (up to one day) or freeze leftovers.

Moist and delicious...Enjoy!