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!

Gluten-Free Rhubarb Muffins

One of my favorite things I look forward to in late spring is the start of rhubarb season. I love the tangy flavor in my baked goods. This recipe is an easy cake-like muffin with rhubarb that my family enjoys. I added brown sugar and nuts for a little crunch on top. Yum!

Rhubarb Muffins

1 c. brown rice flour
1/4 c. tapioca or potato starch
3/4 t. baking soda
3/4 t. baking powder
1/4 t. salt
1/2 t. cinnamon
3/4 t. zanthan gum
3/4 c. brown sugar

1 egg
1/2 c. applesauce
1/3 T. milk
1 t. vanilla
1 t. lemon juice
1/4 c. canola oil

1 1/3 c. diced rhubarb
2 t. brown sugar
3 T. chopped pecans

Whisk the first seven (dry) ingredients in a small bowl. Whisk egg in a large bowl. Whisk in applesauce and milk, one at a time. Whisk in vanilla, lemon juice and oil. Add dry ingredients and stir just until combined. Fold in rhubarb.

Grease 14 - 16 muffin cups or use papers. Fill cups about 2/3 full with dough. Sprinkle dough with brown sugar and pecans. Bake at 350 degrees for about 17 min. or until toothpick inserted in the middle comes out clean. Cool on rack.

If you won't be eating the muffins that day, refrigerate for 1-2 days or freeze in a sealed container. Frozen muffins work great for school or work. Put it in a bag or container and it's thawed out by the time you need it - although my kids love frozen muffins.

Enjoy!

Gluten-Free Muffins for the Season

One of my favorite flavor combinations for sweet bread is orange cranberry. Since it's around the holidays and fresh cranberries are plentiful, it's the perfect time to make orange cranberry bread or muffins. I like to put my gluten-free sweet bread in muffins because it's handy for lunches and snacks and seems to bake well using small portions of dough.

I created this recipe after working with a banana muffin recipe mentioned in a previous post. I like using brown rice flour without the starch flours because it increases the nutritional values of the recipe. I changed the flavors and liquid part of the recipe.


Orange Cranberry Muffins/Bread                          Print Recipe

1 1/4 c. brown rice flour
3/4 t. GF baking powder
1/2 t. baking soda
1/8 t. salt
1/3 t. zanthan gun
1/4 t. cinnamon

2 eggs
1/2 c. sugar
2 T. brown sugar
1/4 c. oil
3/4 c. applesauce
3 T. orange juice concentrate
1/2 t. GF vanilla

1 1/2 c. coarsely chopped cranberries

Grease 12 muffin cups or papers with oil. Preheat oven to 350 degrees F.

Whisk first six ingredients in a bowl. In a separate bowl, whisk eggs. Add sugars, oil, applesauce, concentrate and vanilla, whisking after each addition.

Stir in dry ingredients just until mixed in. Fold in cranberries. Spoon into muffin tin. Bake at 350 degrees for 18 - 21 minutes or until lightly browned and toothpick inserted in the middle comes out clean. Move to wire rack to cool. Refrigerate or freeze.

Enjoy and share!