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.
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.
I bought this mix at Whole Foods, Pamela’s gluten free baking mix, and Target carries a good one too.
This cake is so easy to make!
A food processor makes quick work of shredding the zucchini
First mix the eggs, oil, sugar or Splenda, and vanilla
Stir in the zucchini and flour
Then fold in the blueberries
After about 35 minutes in a 350 oven you have a lovely bundt 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!
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
Ingredients
- 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 salted and drained on paper towels
- 3 cups Pamela’s gluten free baking mix
- 1 pint blueberries
Instructions
- Spread grated zucchini out on paper towels and sprinkle with salt. Let sit 30 minutes to drain. Rinse and pat dry
- 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!
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.
The boys wasted no time playing with their gifts!
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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!
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