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!

Cherry Chocolate Zucchini Muffins

     As the days become shorter and cooler, the garden is becoming empty. Though the garden isn't completely harvested, zucchini season is over here. I finished using my last zucchini I had stored in the refrigerator this week. 
     As I pull one my of my zucchini muffins out of the freezer, I am reminded of warm summer days and bountiful harvests.This recipe is my favorite one from last summer. It's light and moist with a wonderful blend of flavors.

Cherry Chocolate Zucchini Muffins  
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3 eggs
1/14 c. sugar
3/4 c. oil
1 1/2 t. vanilla
2 c. grated zucchini (unpeeled)
1/14 c. brown rice flour
1/2 c. potato starch
1/4 c. tapioca starch
1 1/4 t. zanthan gum
1 t. baking soda
1/2 t. salt
1 t. cinnamon
6 T. cocoa, sifted
1/2 c. chocolate chips
1/2 c. coarsely chopped dried cherries

     Preheat oven to 350 degrees. Grease or place papers in 2-12 count muffin pans.
     Mix flours, zanthan gum, baking soda, salt, cinnamon and cocoa well in a small bowl.
     Whisk eggs in a separate bowl until blended. Whisk in sugar, then oil and vanilla until well blended. Stir in zucchini. Combine flour mixture together with egg mixture just until blended. Fold in chips and cherries.
     Fill the 24 muffin cups about 2/3 way full. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Remove from pan and cool on wire rack.
     Keeps well in refrigerator for 1-2 days or in freezer for 3 months in an airtight container.

Tips: 
     Mix chopped cherries with 1 t. of the rice flour before putting them in the batter so they don't stick together.
     If desired, save the chocolate chips until after batter is in muffin pan. Place 5-6 chips in the center of each unbaked muffin. Then, push chips into center of batter using your finger or end of wooden spoon. You will have a chocolaty center when your muffin is warm.

     Have fun and enjoy!