Recipe Box, Gluten Free Blueberry Zucchini Cake

My grandsons are on gluten free diets and Super Boy is also supposed to avoid dairy and sugar.  That’s pretty rough when you are 5.  He tends to get skin rashes and they are trying to pin point the triggers and one appears to be gluten.  For his birthday party at our house last week I actually created a recipe for a gluten free, low sugar, cake.  I did use eggs but he is allowed to eat those.

blueberry zucchini cake 3 thepaintedapron.com

When making the batter I did add a little sugar just because it tasted like cardboard a little bland.  You must taste when you are cooking! Don’t just blindly assume it’s going to turn out just the way you like it! Jump in there and make adjustments if necessary, much better than being disappointed later.

DSC_8982

I bought this mix at Whole Foods, Pamela’s gluten free baking mix, and Target carries a good one too.

DSC_8981

This cake is so easy to make!

DSC_8980

A food processor makes quick work of shredding the zucchini

DSC_8983

First mix the eggs, oil, sugar or Splenda, and vanilla

DSC_8984

Stir in the zucchini and flour

DSC_8985

Then fold in the blueberries

DSC_8990

After about 35 minutes in a 350 oven you have a lovely bundt cake!

blueberry zucchini cake

You could make a simple sugar or lemon glaze to drizzle over the cake, but it is so moist and flavorful you really don’t need it!

blueberry zucchini cake 2 thepaintedapron.com

Full of blueberries and zucchini, this cake has to be good for you!  HH & I had a slice for breakfast, and he raved about it!

I adapted this recipe from Ann over at On Sutton Place, thanks Ann! Her presentation photos are always gorgeous too.  She made hers as a bread version in mini loaves.  Her recipe calls for cinnamon which I fully intended to use, but forgot! The cake was delicious without it!

Here’s the recipe:

BLUEBERRY ZUCCHINI CAKE {Gluten Free}   for a printable version click here

3 eggs

1 cup vegetable oil

3 tsp vanilla

2 cups Splenda   {or sugar}

1/2 cup sugar  {optional, and eliminate if not using Splenda}

2 cups shredded zucchini

3 cups Pamela’s gluten free baking mix

1  pint blueberries

Preheat oven to 350. Lightly grease and flour bundt pan. Combine eggs, oil, vanilla and Splenda in a large mixing bowl and beat to combine.  Fold in zucchini. Add baking mix and beat to combine.  Taste.  Add sugar to taste.  If mixture seems dry add up to 1/4 cup more oil.  When batter is right, gently fold in blueberries.  Pour into prepared pan.  Bake for 35-40 minutes until done, testing every 5 minutes starting at 30 minutes baking time. Set cake in pan on a wire rack to cool for 30 minutes.  Turn cake out onto a plate.

Enjoy!

Fox's 5 birthday thepaintedapron.com

I moved most of the Happy Birthday tablescape from the foyer into the kitchen.  My grandson’s birthdays are 3 days apart and they each had already enjoyed a birthday party with friends.  We decided to just have a combined birthday party here for both of them.

Eli thepaintedapron.com

The boys wasted no time playing with their gifts!

Fox thepaintedapron.com

________________________________________________________

I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY and OH, THE PLACES I’VE BEEN!

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

A Stroll Thru Life for INSPIRE ME TUESDAY

The Gunny Sack for TIME TO SPARKLE

Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY and ANYTHING BLUE FRIDAY

No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

The Country Cook for WEEKEND POTLUCK

check out these amazing blogs!

________________________________________________________

Comments
One Response to “Recipe Box, Gluten Free Blueberry Zucchini Cake”
Trackbacks
Check out what others are saying...


I would love to hear from you!!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Follow The Painted Apron on WordPress.com
%d bloggers like this: